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The engineers say the process is much more efficient than current methods of lead removal, as it does not target sodium and magnesium which are essential to healthy drinking water.
LGBTQ+-owned restaurants throughout the US could be dealt a welcome boost this Autumn, with grants between $5,000 and $10,000 handed out through the partnership’s grants.
Some of the world’s top dairy producers have signed up to a new initiative to drive the realisation of zero emissions targets within the dairy sector, ahead of the UN Food Systems Summit in New York.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
TikTok has changed social media forever, but researchers have concerns that the way alcohol is portrayed on the platform could be damaging for young people viewing the content.
The newly-formed WMO incudes membership from some of the world’s largest macadamia-producing countries, including Australia, South Africa and the US state of Hawaii.
This week's recall roundup features alerts over Listeria monocytogenes and Shiga-toxin producing E.coli (STEC) in the US and undeclared allergen recalls in UK supermarkets.
New research has suggested that adding CBD could be a way for hard seltzer brands to increase purchases, as well as revealing which brand is currently performing best in what is a crowded market.
The funding will help provide food banks deliver assistance to those experiencing food insecurity, which Feeding America says has greatly increased since the onset of the pandemic.
The report has highlighted China as a particular area of growth, where it claims changing tastes are leading to an increased consumption of less sustainable fish products such a salmon and shrimp.
The National Chicken Council has revealed reductions in both greenhouse gas emissions and fossil fuel usage per kilogram of bird produced from 2010 to 2020.
Cocoa, and in particular dark chocolate, has long been touted as a food that makes us age better – now scientists are undertaking a large study to really find out if this is true or not.
Researchers from Virginia Tech are entering the final stages of research that could soon see food waste used to manufacture batteries to power things like data centres.
Arun Chauhan investigates the fast food company Subway’s fake tuna scandal and reflects on what it means for the food industry.
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