Spot the difference: perfecting cultured steak
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
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Small fat reduction could save thousands of lives say researchers
A new study from scientists at Queen Mary University London claims a small reduction in fat in some of the country’s favourite foods could prevent thousands of deaths over the coming years.
Food safety expert raises concern around home food selling
Food safety experts worry about a lack of compliance from home setups as many turn a hobby into a business during lockdown.
Oval plates could be the key to reducing food waste, say researchers
Simply swapping traditional round plates to smaller, oval shaped ones could help reduce food waste in US university dining halls, according to one study.
Beyond Meat signs partnerships with McDonald’s and Yum! Brands
Beyond Meat has signed agreements with some of the biggest players in the fast-food industry as vegan options become more commonplace on the world’s favourite menus.
Animal Welfare Institute takes on Boar’s Head over advertising claims
The AWI says Boar’s Head does not meet a high enough standard of animal care to warrant "humanely raised” claims, yet the cold meat supplier does adhere to industry guidelines.
5,000 jobs could be at risk in Asda shake-up
The UK supermarket is looking to shake-up the way it deals with online orders in response to more and more consumers doing their shopping from the comfort of their own home.
Vikan launches flexible hygienic wall bracket solution
Hygienic cleaning tools and systems manufacturer Vikan has announced a range of new storage products which it says will help staff locate utensils even more quickly.
Path for cellular seafood “long and narrow”
A team of researchers from Santa Barabra has outlined just how tough a task it will be for cellular seafood to deliver the environmental benefits it has promised.
New research reveals British pig farming is reducing carbon footprint
New research from Queen’s University Belfast suggests a change in feed was key to reducing the carbon impact of pig farming in the UK.
Less than half of Brits can identify a B vitamin claims survey
A recent survey has revealed a significant lack of knowledge among consumers around B vitamins, which are important to regulate energy and hormone levels, among other things.
Could terroir change the way we think about whisky?
New research has revealed just how much of a role terroir has on the flavour profile of whiskey, leading some to believe vintages could soon be as crucial as age statements.
Tate & Lyle launches new online Nutrition Centre
Food manufacturer Tate and Lyle has announced the launch of a new digital resource, which will provide information and scientific guidance on the ingredients it uses.
Recall Roundup: Salmonella, glass pieces, and undeclared allergens…
This week's Recall Roundup features alerts over glass contamination in Germany, as well as undeclared allergens in the UK, US and Canada.
New research could provide more hop flavours for craft brewers
Researchers in the US have published a study which they say will significantly expand the understanding of the hop genome, potentially providing brewers with more hop varieties.
