Research highlights key role of seasonal migrant workers in Scottish agriculture
The role played by thousands of seasonal migrant workers in Scottish agriculture has been highlighted in a new report by Scotland’s Rural College (SRUC).
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Canada–US Free Trade Agreement increased calorie intake in Canada
A new study indicates changes in the Canadian diet corresponded with increased US exports and investment in the Canadian food and beverage sector.
Online supermarket reveals near-zero food waste figures
With 7.3 million tonnes of food and drink wasted in the UK every year, supermarkets are occasionally hesitant to reveal their food waste figures, but Ocado's business model has meant that it stands out from the crowd.
Scotch beef DNA traceability feasibility study commissioned
A study to look at the feasibility of introducing DNA traceability as an additional measure to guarantee the authenticity of Scotch Beef PGI, is being commissioned by Quality Meat Scotland (QMS).
European Council approves Brexit future relationship negotiation guidelines
The European Council took just minutes to approve guidelines for how it will approach negotiations over the future relationship with the UK, including trade.
WHO reaches out to 16 African nations over listeriosis outbreak
The World Health Organization(WHO) has said it will support 16 African nations after the listeriosis outbreak that started in South Africa in 2017 started threatening other countries on the continent.
Neogen’s Listeria Right Now™ wins CFIA innovation award
Neogen’s revolutionary Listeria Right Now™ environmental pathogen detection system has won a 2018 CFIA innovation trophy...
HelloFresh SE acquires Green Chef
“Our customers are at the centre of our thinking when it comes to offering great dinner experiences. Green Chef has a groundbreaking approach to its organic menus and will be the perfect addition to HelloFresh’s meal plans,” said Tobias Hartmann, President for North America at HelloFresh. “HelloFresh will now offer…
Report warns of cancer risk from chemicals used in processed meat
Researchers at Queen’s University Belfast have found that nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer.
Winemaking waste gets afterlife preserving foods
The process of making wine wastes around a quarter of the grape, discarding stalks, seeds and skins to landfill. Now researchers have found a way to repurpose that once useless residue.
WHO supports 16 African nations in the wake of listeriosis outbreak
The World Health Organization (WHO) is providing support to 16 African nations in a bid to ensure preparedness and swift response in the wake of the a listeriosis outbreak that started in South Africa in 2017 but is now threatening other countries on the continent.
Starbucks invests $10million to create new, sustainable cup
Starbucks has announced that it is committing $10M in partnership with Closed Loop Partners, a company that promotes sustainable consumer goods and recycling, to support the NextGen Cup Challenge. This aims to bring a fully recyclable and compostable cup to the market within three years in response to the environmental problems…
CPI’s National Formulation Centre opens for business
The UK's Centre for Process Innovation (CPI) opened its state-of-the-art National Formulation Centre last week, at a launch event featuring leading industrial specialists in the field of formulation science.
Just 20 per cent cause half USA’s food-related greenhouse gas emissions
On any given day, 20 per cent of Americans account for nearly half of U.S. diet-related greenhouse gas emissions, and high levels of beef consumption are largely responsible, according to a new study from researchers at the University of Michigan and Tulane University.
American study reveals the best coffee for bird diversity
It's an age-old debate for coffee lovers. Which is better: arabica beans with their sweeter, softer taste, or the bold, deep flavor of robusta beans? A new study by WCS, Princeton University, and the University of Wisconsin-Madison appearing in the journal Scientific Reports has taken the question to unlikely coffee aficionados: birds.
