Cannabinoids in food, feed and Novel Food in the European Union
Jörg Konetzki from Mérieux NutriSciences outlines the current cannabinoid climate, including legality in Europe and some noteworthy aspects of analytics.
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Articles
Is the hemp heart the next meat analogue?
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
Trade tensions
Ulrich Adam, Director General of spiritsEUROPE, explains why the EU-US trade spat was so damaging for the spirits industry, and outlines what needs to be done to reform global trade and prevent a similar episode from happening again.
Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
Applications of hyperspectral imaging in food safety
Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
Championing food safety culture in hemp
Rachael Kropp explains how Socati instils a food safety culture with a combination of collaboration and quality standards.
Collaboration is key: how Givaudan’s new Protein Hub is uniting the industry
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
In the bleak midwinter – why the UK’s food security could be at risk
Professor Chris Elliott has some grim predictions for the UK’s food supply this coming winter and calls on the UK Government to do more to protect the nation from empty shelves and price hikes.
The future of food manufacturing
Marcel Koks, Industry and Solution Strategy Director, Food and Beverage at Infor, discusses what the food factory of the future will look like.
Making protein out of thin air
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
A message from the FSA’s new Chair
The FSA’s new Chair, Susan Jebb, discusses her ideas about the agency’s role in helping deliver the government’s vision for a reformed food system.
Fishy business
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
Is the wine industry inclusive?
Bethan Grylls and Mecca Ibrahim interview a number of wine experts to find out whether the sector, which has been deemed as not diverse enough, has made any significant improvements.
Big moments for food labels on the horizon
As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
5 consumer behaviours that are reshaping food, beverage and supplement innovation
ADM has identified five changes in consumer behaviour which it predicts will last long after the pandemic is over, and will greatly influence the food, drink and supplement sectors.
