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Organic, free-range, high animal welfare standards, and no hormones or antibiotics; a recent study shows that an appetite for these farm-level production practices is evident amongst a growing segment of Irish meat eaters.
The penalties for food and drink fraud are “absolutely not sufficient” to match the nature and seriousness of the crime, says Professor Chris Elliott, in this exclusive video interview, filmed at New Food’s Food Fraud Conference in London earlier this month.
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
Rising food costs and environmental concerns prompt Brits to consider this new food source.
Alcohol industry have submitted proposals that will help it self-regulate the provision nutritional information about its products to consumers, but the question of where this information is presented has ruffled some feathers.
Two academics have called the Food Standards Agency's programme of change into question, saying it is a "bad policy being rushed through when Ministers and Parliament are not paying attention".
Inken Reuser, Offer Advisor at ExxonMobil, explains how high performance synthetic lubricants combined with the right services can help operators optimise the performance of their processing equipment.
Responding to consumer concerns about food quality and food fraud, the European Commission has launched a "Knowledge Centre", operated by the Joint Research Centre.
As cultured meat appears increasingly promising, anxieties are coming to the surface over how consumers will be able to distinguish between beef harvested in the 'traditional manner' and waves of alternatives.
The new Multiwave 7000 microwave digestion system combines the well-known concept of Anton Paar’s HPA-S with modern microwave technology, representing the best way of performing acid digestion.
At least 180 people have died in what has become the deadliest outbreak of listeria since records began. Now, officials have traced it to its source.
Following a widely-adopted move among UK supermarkets to ban the sale of energy drinks to under-16s, a Government inquiry has been arranged to assess the health ramifications of consumption of the high-caffeine beverages and what controls, regulation or awareness-raising may be required.
The UK food service industry should use a standardised food labelling system, such as the nutritional traffic lights seen on packaging, according to a survey asking diabetics what would help them manage their condition better.
Tackling food waste with natural composters beneath Glasgow city centre, using grains from breweries to boost milk production and improving packaging for pickled eggs are among the latest ideas to be awarded grant funding at industry event celebrating innovation.
Shared European agencies overseeing food standards and safety have created a buffer for the UK as it continued to cut the budgets of its own, according to new analysis. But with Brexit fast approaching, how will the nation police and regulate its food industry?
