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Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
New laser technology textures metal surfaces to mimic shark skin’s antimicrobial properties, offering a chemical-free solution to improve meat processing hygiene.
Alison Johnson at Food Forensics illustrates the importance of being proactive in assuring the safety of your product and how due diligence can be your saving grace.
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
13 December 2024 | By
This report provides a thorough examination of the challenges and opportunities in addressing PFAS contamination in the food industry, from food packaging to testing innovations. Gain insights from industry experts and learn about the latest regulatory actions and emerging solutions to safeguard food safety.
14 November 2024 | By
Explore the critical relationship between sustainability and food safety as leading experts share insights from the IAFP Roundtable discussion. This eBook offers strategies for maintaining food safety while embracing eco-friendly practices for a sustainable future in food production.
This week Professor Chris Elliott reflects on the need to accurately tackle authenticity testing and establish a benchmark that both the industry and public can rely on
The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
In light of the recent E. coli outbreak linked to McDonald's, food safety expert Dr. Darin Detwiler discusses the implications for global supply chains, consumer trust, and necessary changes in food safety practices.
The UK has a very capable food industry from farm to fork; one of the best in the world, of which its society should be duly proud. But Dr Clive Black believes it’s not getting the support it deserves…
Professor Chris Elliott shares valuable insight from the Food Revolution 2024 event in Parma, Italy
Aldi shoppers will soon be able to spot the new labels in stores, reflecting the supermarket's latest commitment to animal welfare.
Learn how Near Infrared (NIR) spectroscopy transforms food testing by enabling quick and non-invasive checks for quality and safety, helping ensure the integrity of what we eat.
