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.
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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.
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.
Dipstick makes waves in food safety testing
Australian scientists have developed a dipstick that can be used to test for pathogens even in the most remote locations.
Banana breakthrough as scientists breed Panama-resistant strain
Genetically modified Cavendish bananas have been bred by Australian researchers, potentially sparing the species extinction.
Revised guidelines to protect your business from deliberate attack
Britain's Food Standards Agency (FSA) has revised its guidelines to food and drink manufacturers on protecting their businesses from deliberate attacks.
A virtual picnic: VR boosts the taste experience
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?
How a UN project improved the livelihoods of fish-smoking women in Sri Lanka
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.
‘Shadow food economy’ means British consumer pays twice
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.
GM tomatoes packed with vitamins and antioxidants
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.
No more forest will go to cocoa, biggest producing nations pledge
Two countries that together produce more than two-thirds of the world's cocoa have agreed to tackle deforestation through a strict framework.
