Technique developed to spot impurities in ground beef within minutes
Researchers at the University of British Columbia (UBC) have found a better way to identify unwanted animal products in ground beef.
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Researchers at the University of British Columbia (UBC) have found a better way to identify unwanted animal products in ground beef.
Australian scientists have developed a dipstick that can be used to test for pathogens even in the most remote locations.
Genetically modified Cavendish bananas have been bred by Australian researchers, potentially sparing the species extinction.
Britain's Food Standards Agency (FSA) has revised its guidelines to food and drink manufacturers on protecting their businesses from deliberate attacks.
Researchers have found that plugging consumers into virtual reality significantly changes the brain's response to their food - but how can it be marketed to alter consumers' thoughts on healthy food?
In a region where many women operate small, labour-intensive and low-output smoked fish businesses, the FAO has stepped in to change the game.
A new report by the Sustainable Food Trust has found that UK citizens pay twice as much for food than they realise due to hidden externalities of production.
As if tomatoes weren't healthy enough already, a multinational team of researchers has used genetic modification to pack them with up to six times as much vitamin E and double the amount of vitamin A.
Two countries that together produce more than two-thirds of the world's cocoa have agreed to tackle deforestation through a strict framework.
A consortium of companies has been granted EU funding to carry out a project that will turn used polystyrene fish boxes into yoghurt pots.
Pesticides significantly reduce the number of pollen grains a bumblebee is able to collect, a new University of Stirling study has found.
New research by a consumer research company has revealed cans make up a quarter of craft beers sold in the UK.
The highest court in the United Kingdom has supported the Scottish Government's right to impose a minimum price per unit of alcohol.
New, hardier cultivars of apple can be stored for as long or longer than their traditional forefathers.
Researchers have shown how one of the most common food poisoning bacteria can multiply and spread inside other microorganisms.