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Co-founder of Kyrö Distillery Company Miika Lipiäinen pours a glass of the heritage behind the Finnish rye whisky haven in Isokyrö, blending tradition, innovation, and community spirit.
Professor Chris Elliott asks whether this truly is the beginning of the end of food inflation, or whether it's only just getting started...
Adam Brennan, Chief Sustainability Officer for Thai Union Group, sits down to discuss how $200m of funding for the SeaChange 2030 project will be used for sustainable advancements in the seafood sector
Sean Gifford, Managing Director of The Humane League UK discusses why he thinks animal cruelty is an ongoing problem in the UK food industry and why a “strong movement” is necessary.
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
Will we be facing shortages of rice in the near future? Professor Chris Elliott examines the impact of the Indian rice export ban and reveals some shocking findings...
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
Christina Jackson outlines how the food industry can rebuild trust among quality-conscious consumers during the cost-of-living crisis.
Reporting on what Donald Prater from the FDA has to say about updates at the Administration, Grace Galler highlights key takeaways from his talk at IAFP 2023.
Professor Chris Elliott reveals what he thinks is the most important piece of legislation for a long time is and explains its impact on the food and beverage sector.
Discover the key to unlocking your food manufacturing potential with our new eBook, The Field Guide to Food Powder Characterization. Gain insights into particle size analysis, laser diffraction techniques, and additive influences to optimise product quality and reduce costs.
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
7 July 2023 | By
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
Sarah Verkempinck discusses why consumers often stigmatise lipids as unhealthy, and argues why one should not forget that some lipid consumption is essential to sustain a healthy life.
The FSA explains its new Food Law Code of Practice in more detail and answers some of the key you have about how it will impact the food and beverage industry.
