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Could rapeseed outshine soy as plant-based protein?
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
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Health & Nutrition
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Helping companies meet new labelling law requirements
FSA has released a guide to enable food businesses to identify precisely which products will require new labelling when Natasha’s Law comes into force next year.
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Survey highlights huge misconceptions about vegan food
When questioned about the attributes of vegan food products, consumers in a recent survey revealed considerable ignorance and confusion, highlighting the need for consumer eduction to make informed food choices.
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‘Genomic time travel’ for better cattle
Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.
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NIRS is saving farmers time and money in quality assessment
Researchers in Spain are applying a rapid non-invasive technique for assessing the quality of fresh spinach ‘in the field’ saving both time and money.
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UK groups unite to fight for future food standards
The alliance for better food and farming group, Sustain, has announced it will chair a new coalition that has united to maintain and improve food standards in the UK.
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US continues to reduce calorie and sugar consumption from drinks
A new report in the United States highlights definite progress towards a collaborative national goal to reduce the number of calories and sugar Americans consume from beverages.
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Child hunger remains prevalent in UK schools, survey reveals
In a study of UK teachers carried out in this new academic year, almost a third reported an increase in child hunger compared to this time last year.
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Plans announced for creation of safe, sustainable CBD industry
The ACI has launched a pioneering consortia study that will address data gaps associated with the safety of CBD, ensuring that only safe and fully-compliant products are on the UK market by next spring.
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Life-saving bio culture is developed to make camel milk safe
Researchers from institutions in Denmark and Ethiopia have formulated a freeze-dried starter culture that camel-milk farmers can use to make safe, fermented milk products.
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US concerned over Covid-inflamed national security problem
Across the globe, populations are experiencing major food security issues as a result of the Covid pandemic, but a new report highlights the consequences for national security.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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Broken Plate report finds disappointing results of UK health
According to recent report the Broken Plate 2020, little or no progress has been made in the last year to the health of UK citizens, particularly those in the lowest income bracket.
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Food banks given an efficiency boost thanks to algorithm
Engineering graduates at Cornell University in the United States have developed an algorithm to help food banks make better use of their donations.
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Will breadfruit be the new global trend?
As a more nutritious and sustainable alternative to wheat, researchers suggest breadfruit might be the next superfood.
