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Forsea develops its first cultured eel prototype
Israel-based foodtech startup Forsea Foods shares its mission to save wild eel populations through its first prototype of cell-cultivated freshwater eel.
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University of Exeter
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Do conservation policies risk global biodiversity damage?
Two academics from the UK have warned that ‘green’ farming policies may accelerate global biodiversity loss.
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Shapeshifting Vibrio bacteria and the threat to food safety
New Food hears from Dr Sariqa Wagley on the discovery of ‘sleeping’ Vibrio which can lay dormant during the cooler seasons.
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One in three will still use polluting cooking fuels in 2030
Though progress has been made in terms of reducing the environmental impact of cooking fuels, the researchers suggest this progress is stalling.
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Could the “yuck factor” reduce meat consumption?
Researchers from the University of Exeter suggest that the “yuck factor” could be harnessed to cut down on meat consumption, which is seen by many as unhealthy and unsustainable.
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Stomach troubling bacteria can lay dormant in seafood, research finds
Scientists at the University of Exeter reveal how bacteria that causes stomach upsets can beat the environment, with potential consequences for seafood testing methods.
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UK gin and whisky at serious risk
Invasive pathogens have threatened the UK's gin and whisky industry, but there is hope...
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Seafood study finds plastic in 100 percent of samples
The researchers analysed five wild blue crabs samples, 10 oysters, 10 farmed tiger prawns, 10 wild squid and 10 wild sardines.
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Labelling regulation should be reformed to account for AI, warns study
The study said that AI technology could play a significant role in making labelling more comprehensive and personalised for information such as allergens and sensitivities.
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Fungal food contains as much protein as animal sources
A joint study by the University of Exeter and Quorn has found that the fungi-based protein source is just as rich in the nutrient as milk.
