Is food inflation really coming to an end?
Professor Chris Elliott asks whether this truly is the beginning of the end of food inflation, or whether it's only just getting started...
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“Sustainability costs money”: Diving into SeaChange® 2030
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
Bad apples? With animal cruelty, the whole orchard is rotten
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.
Protein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
Are rice shortages on the horizon?
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...
eBook: The future of plant-based food analysis
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
Refocusing on quality to strengthen consumer trust
Christina Jackson outlines how the food industry can rebuild trust among quality-conscious consumers during the cost-of-living crisis.
Is the wait nearly over for FDA updates?
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.
The most important new food legislation for a generation?
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.
eBook: The Field Guide to Food Powder Characterization
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.
Getting novel foods to market
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.
CPTPP – A different viewpoint
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.
Lipids: essential nutrients in our diet
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 Food Law Code of Practice: Explained
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.
The Great Plains debate: preventing Dust Bowl 2.0
After a recent trip to Nebraska, Joshua Minchin examines the case for conservation on the Great Plains and highlights why the Dust Bowl still looms large in the memory of many.
