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Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
Luker Chocolate is redefining cocoa innovation, fusing tradition with bold sustainability, advancements in technology and farmer empowerment to craft ethical chocolate.
Ruth Davison, Chief Storyteller at OurCarbon, highlights how Ujaama Spice is transforming the spice industry by promoting sustainable spice sourcing from smallholder farmers in Zanzibar. By bypassing traditional supply chains, they offer high-quality, fairtrade spices that benefit both people and the planet.
In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
A loophole in food safety regulations allows companies to bypass rigorous FDA oversight, potentially putting consumers at risk. Now, RFK Jr is taking aim at the 'Generally Recognised as Safe' (GRAS) system, sparking a debate that could reshape the future of food additives. Experts weigh in on the potential reforms…
Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
At the IFST and Campden BRI forum, representatives from Waitrose and Costa Coffee, alongside industry experts, presented a range of strategies for addressing ultra-processed foods. The discussion covered differing definitions and explored alternatives to traditional reformulation.
Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
Barilla’s Roberto Buttini shares the pasta company’s proactive strategies for heading off product challenges in today’s uncertain climate.
The UK's illegal meat crisis is spiralling out of control. Professor Chris Elliott warns that government inaction risks devastating consequences for food safety and farming.
PFAS have been used in food packaging for decades, but their harmful effects are prompting stricter regulations. Gaps remain in addressing recycled materials and contamination. By Anna Soehl and Rebecca Fuoco, Green Science Policy Institute.
Mecca Ibrahim, co-founder of Women In The Food Industry, argues that gender equality in food production is not just a moral issue but a business necessity. With progress slow and setbacks increasing, the industry must act now to drive meaningful change.
