Scientific Method

Sugar study: a 10p levy was added to sugar-sweetened beverages in 37 Jamie’s Italian restaurants

Jamie Oliver’s sugar levy trial fails to win over experts

By Noli Dinkovski

Nutrition experts have reacted with scepticism to research that found a “significant” link between price and consumption of sugar-sweetened beverages (SSBs) following a trial in a chain of restaurants owned by Jamie Oliver.

Campden BRI boss Professor Steven Walker sets out his vision on food science

The Big Interview

Campden BRI boss thinks big on food science

By Noli Dinkovski

Professor Steven Walker has dedicated his life to the small things – but on the future of food science, he isn't afraid to think big.

The IFT hopes the Food Evolution film will combat prejudices against GM technology

Reports from IFT17

IFT film aims to ‘fight myths about food science’

By Michael Stones

Fighting myths about food science is the aim of a new film commissioned by the US-based Institute of Food Technology (IFT). Ahead of the IFT Annual Meeting & Food Expo, which starts today (June 26), Food Manufacture talked to Professor Colin Dennis,...

Scientific views on the impact of neonicotinoid pesticides is divided

Science must underpin regulation after Brexit

By Rick Pendrous

Science, rather than emotion, should underpin any future revisions to the UK’s regulatory regime governing crop production after Brexit, the head of crop protection at Rothamsted Research has warned.

Sweeteners: global sales of stevia continue to grow

Sweetener industry body returns bias accusation

By Noli Dinkovski

An international sweeteners body has slammed a study that claimed industry-supported research into low-calorie sweetened beverages and weight outcomes was more likely to show favourable results.

Rick Pendrous, editor, Food Manufacture

Editor's view

Leatherhead Research is picked up for £1.6M

By Rick Pendrous

Speculation that began circulating over the past month that Leatherhead Food Research (LFR)was in financial difficulties and had entered administration was proved correct when an announcement was made that the organisation had been acquired by the Science...

The new transatlantic partnership will boost food science and technology

Food science gets transatlantic partnership boost

By Michael Stones

Sharing the latest information on food science and technology is the aim of a new transatlantic partnership forged between the Institute of Food Science & Technology (IFST) and the US Institute of Food Technologists (IFT).

The FSA's Committee on Toxicity stated the study raised no public health concerns

Sweetener backed by research before EFSA verdict

By Rod Addy

Controversial sweetener aspartame has sparked no health concerns in a study reviewed by the Food Standards Agency’s Committee on Toxicity of Chemicals in Food, Consumer products and the Environment (COT).

Antioxidants in cherry juice could also help arthritis sufferers

Cherry linked to exercise recovery

By Gary Scattergood

Sports scientists at Northumbria University are a step closer to a breakthrough in their bid to discover if antioxidants found in Montmorency tart cherry juice can aid post-exercise recovery and ease inflammatory conditions such as arthritis.

Supermarkets have jumped on the GM 'Frankenfood' bandwagon

Supermarkets must stop scaremongering, say scientists

By Rick Pendrous

Supermarkets are pandering to misplaced consumer fears about the health risks of of widely used food ingredients in a cynical marketing move, a group representing young scientists has warned.

The French study claimed a link between cancer in rats and Roundup and GM maize

Scientists row as authorities ponder Monsanto GM cancer study

By Mike Stones

A new controversial study linking Monsanto’s herbicide Roundup and genetically modified (GM) maize with premature death has left scientists across the world rowing over its validity and regulatory authorities saying they need more time to study its implications.

Mind the gap

Mind the gap

By Elaine Watson

The Food & Health Network can help bridge the gap between academia and industry. Elaine Watson finds out how manufacturers can get in on the action


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