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In a bid to develop Canada’s food processing systems, an investment of up to $4.6 million to the Food and Beverage Cluster through the Canadian Agricultural Partnership's AgriScience Program has been announced.
The rising number of leisure businesses going bust is continuing food fraud problems, says industry insider, and butchers are paying the price.
As the global population continues to soar, the pressure on farmers to enhance agricultural productivity increases. New Food hears from two industry experts who believe technology holds the answer.
Gordon Polson, Chief Executive of the Federation of Bakers, outlines the association’s responsibilities and how it is addressing some of the industry’s most prevalent issues.
A new report predicts an 18 percent decline in profitability should there be a no-deal Brexit scenario.
Factors such as its low allergenic potential, as well as nutritional and functional advantages, have boosted the pea protein market.
The world's most popular banana is dying. Scientists are using the gene-editing mechanism CRISPR to try and save it from extinction.
The enzyme stabiliser market is showing strong growth with sales being highly influenced by increasing demand from the food processing industry.
Due to advancements in the retail space and rising disposable income levels, sales in the Latin America frozen bakery market will be strong.
Global sustainability drives are propelling the worldwide polypropylene (PP) packaging films market.
A new study has looked into the wider consequences of the recent mass importation of soybeans into China.
Despite unfavorable lawsuits about growing industrial hemp in the US, North America will command the industrial hemp market.
In this article, Nick Allen, CEO of BMPA, looks at all the factors up and down the supply chain that are creating a perfect storm for beef prices.
BMPA warns that EU buyers considering purchasing British meat are being confronted with risks which they are not prepared to take.
Snacking has traditionally been the sector where health priorities take a back seat, but new Government guidelines, specifically those recommending low fat snacks under 100 calories, has raised the bar. 'Better-for-you' snacks need to entice consumers in with their packaging and then over-deliver on taste.
