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Fuelling the future of the UK flavour industry
The UK Flavour Association explains the dynamic roles available in the flavour sector, how companies can attract new talent and the future of the flavour sector.
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University of Cambridge
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Supercharged shellfish could be the answer to vitamin deficiency
Cambridge scientists, working with seafood manufacturers, have developed a microencapsulation technology to supercharge shellfish and optimise nutrient content for human consumption.
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Is cutting out beef imperative to reducing the UK’s gas emissions?
Should the UK be cutting its beef consumption to reduce gas emissions and tackle climate change? No, says the NFU.
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‘Sustainable palm oil choices should be easier for consumers’ says University of Cambridge study
A Cambridge study has stated that consumers need to have easier choices when it come to palm oil, and that the use and publicity of ecolabels could help...
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Cambridge researchers develop new robotic lettuce leaf-peeling system
University announces the development of a system designed to handle fragile lettuces.
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Sweet snack tax might have been a better choice for UK health
The so-called sugar tax took effect at the beginning of April, raising the price of sugary drinks and forcing some manufacturers to reformulate in order to bring their products below the threshold. But was it the best decision for the British Government and the health of the population?
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Luxury truffle cultivated in UK as climate change threatens its habitat
One of the world's most expensive ingredients has been successfully harvested in the UK, Cambridge University scientists have confirmed.
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Scientists use nuclear fallout software to predict spread of devastating crop disease
Scientists have used a modelling system previously used to predict the fallout from a nuclear accident or volcanic eruption to see how a fungal disease might spread.
