World food prices drop to 17-month low
The decline of the FAO Food Price Index is said to be due to strong supply but weakened demand - a result of economic contractions triggered by the COVID-19 pandemic.
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Court overturns EPA approval of herbicide due to “understated risk”
The Court found that EPA “refused to estimate the amount of dicamba damage” by characterising the herbicide's damage as ‘potential’ and ‘alleged,’ while the record showed it as "substantial and undisputed.”
No quick return to ‘normal’ food habits after COVID-19, survey suggests
A consumer survey, conducted by Leatherhead Food Research, has revealed that the majority of UK consumers have changed their food and drink shopping habits following the COVID-19 outbreak, some of which will continue beyond the pandemic.
FSIS proposes regulation amendment to define yak as exotic animal
Amending the regulation aims to avoid disruption to the yak industry and the possible economic harm to producers if the agency stopped voluntarily inspecting yak.
Health review launched to reaffirm beneficial role of bread in UK diet
The British Nutrition Foundation (BNF) and the Federation of Bakers have launched an updated review which considers the trends and nutritional properties of bread.
BMPA urges government to address shortage of skilled butchers
In order to fix the skills shortage of butchers in the UK, the British Meat Processors Association (BMPA) is collating evidence to prompt the British government to add 'Butchers’ to the Shortage Occupation List.
Experts call for urgent reform of nutrition research
It was argued that strengthening federal nutrition research could open up opportunities for new, unprecedented health discoveries.
Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
FAO and partners launch digital food policy dashboard tool
The tool is designed to help decision makers understand their food systems, identify their levers of change, and decide which ones to act upon.
Researchers control cattle microbiome to reduce greenhouse gases
The researchers developed a predictive algorithm which allows them to modulate cattle microbiome composition and reduce methane production.
Researchers identify seasonal peaks for foodborne infections
A new analysis approach, developed by researchers at Tufts University Friedman School of Nutrition Science and Policy, could help identify when and where to conduct food safety inspections.
BMPA lays out Brexit concerns that could “seriously disrupt trade”
The British Meat Processors Association (BMPA) has urged for the UK government to take immediate action to avoid future trade complications.
Supply chains must be shortened to remain resilient, report claims
The Soil Association report looks at innovative farmers, businesses and councils already proving sustainable sourcing can be more resilient as well as being more environmentally friendly.
Doctors group calls for USDA to make healthy eating scheme dairy-free
The Physicians Committee for Responsible Medicine has urged the USDA to make its healthy eating recommendation - MyPlate - dairy-free in order to protect Americans from various health conditions.
ProVeg survey reveals most lucrative opportunities in plant-based sector
Plant-based cheese, ready meals, seafood and alternatives to eggs are among the biggest opportunities in the plant-based sector, a new ProVeg International survey of over 6,000 consumers has found.
