Nearly half of Canada’s fish mislabelled, report suggests
An investigation has uncovered how food fraud, a criminal industry worth CAD$52 billion worldwide, is affecting seafood in the Canadian capital.
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Young engineer wins UN award for space-saving agritech
Plants grown in a polymer film have earned a Mechanical Engineer a UN award for young people working to protect or restore the environment.
Home-grown microbes make for a better tasting sausage
The quality of your sausage has much to do with how it began its fermentation process, a team of Italian researchers has discovered.
Phosphate fears may be a meaty blow to the European kebab industry
A vote by the European Parliament has thrown the future of the kebab into jeopardy as ministers expressed concern the additives retailers use to protect flavour and retain water in the meat.
Supermarket chain fights against waste by selling food after best before
Food waste is an ever-growing concern throughout the world. Today, the East of England Co-op has announced it will roll out an initiative across its stores that it estimates could save at least two metric tonnes from being wasted every year.
Sugar content in best-selling cereal to be halved in one year
New reductions announced by Kellogg's will mean that between 2017 and 2018 the amount of sugar in Coco Pops will be cut in two, news welcomed by sugar-reduction campaigners.
Government launches competition to kick-start next generation of food production
The British Government has launched a competition to spur the nation’s innovative new businesses.
Little blue fridge part of guidelines to slash Britain’s food waste
More than two million tonnes of food are thrown out every year in the UK. A third of this waste is triggered because of how shoppers interpret existing date labels. Now a new labelling system hopes to change that.
Putting cactus on the menu: FAO extols the virtue of prickly plants
The Food and Agricultural Organization of the United Nations (FAO) and International Center for Agricultural Research in the Dry Areas (ICARDA) worked with experts to write the book on cacti. Crop Ecology, Cultivation and Uses of Cactus Pear spreads knowledge of how to manage the plant effectively. It also gives…
New rules for high-temperature cooking chemical to come in next year
Starting in April 2018, food businesses throughout Europe will have to take steps to cut down on acrylamide - a carcinogenic chemical produced by food in high temperatures.
Barley varieties and their terroir add to the flavour of beer, study finds
Previously selected more for its suitability to the malting process than a taste-changing ingredient, barley may be on the cusp of a renaissance.
Rare and potentially deadly bacteria found in US milk
For the second time in three months, the Centers for Disease Control and Prevention (CDC) is warning Americans who might have consumed contaminated raw milk and milk products in the last six months to visit their doctor.
Chinese cheese tariff cut welcomed by American exporters
29 November 2017 | By
Chinese authorities have announced a cut to trade tariffs on cheese exports, reflecting the nation's burgeoning taste for foreign dairy.
Traceable brew: World first as Irish brewers put beer on blockchain
The march of blockchain conquered new territory this week with the announcement that a brewery has used the technology to make one of its beers and ingredients fully traceable.
Waste product turned into alcoholic beverage in world first
A food production waste product has been turned into an alcoholic drink which scientists described as surprisingly tasty.
