How is FSS taming the perfect storm?
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
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Articles
Mushroom on the shelves for functional fungi?
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Can The Craft Beer Co win a legal trade mark battle against M&S?
Dale Carter, Trade Mark Partner at Reddie & Grose, uses his trade mark expertise to assess whether accusations that Marks and Spencer has "ripped off" the Craft Beer Co hold weight.
Veganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
Aleph Farms launches new cultivated meat product
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
A TRIP down CBD lane
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
Laboratory challenges with new method implementation
It’s not always plain sailing when new and improved methods come knocking. In this article, colleagues at Nestlé Quality Assurance Center (NQAC) Dublin, Ohio share their experience of responding to industry’s evolving analytical needs.
The FSA: Caught between a rock and a hard place
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
Bringing Australia’s unique food offering to the UK
Anastasia Nishnianidze, Trade and Investment Commissioner to the UK & Ireland at Austrade discusses her country’s unique food offerings and initiatives.
Transparency and food innovation: honesty as policy
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
Future guarding food
Nitsara Karoonuthaisiri explains the role of the International Joint Research Center on food security in strengthening the ASEAN communities in an era of instability.
“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
Our latest US industry report: State of the Industry
State of the Industry is a new food and beverage report that provides a comprehensive overview of the current state of the industry.
A new approach to alternative protein innovation
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
Rethinking sweetener production
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
