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Rick Mumford, Head of Science, Evidence and Research at the Food Standards Agency (FSA) discusses a newly published report into meat production processes in the UK and other countries worldwide.
Introducing the eye catching dragon fruit - a delight to our senses and health alike, as Tania Dey explains.
Exports from Brazil to the UK and EU have seen significant growth, as coffee in particular sees a rise in exports of more than $100m, thanks to a bumper harvest.
Susan Brownlow explains why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
New research suggests Brazil in particular could benefit from field management strategies, which could “drastically” reduce GHG emissions.
Significant portions of Colombia could become unsuitable for coffee production according to new research, with farmers facing the prospect of relocation to continue growing the crop.
Researchers from Switzerland and Hawai`i claim they have found a way to use coffee pulp to boost the regeneration of forests destroyed as a result of agricultural processes.
Respondents from both countries are reducing their carb consumption in a trend seen across five surveyed nations, as low-carb and keto diets gain popularity.
Global food expert Marcos Fava Neves explains why Brazil is well-placed to become a key trading partner with the UK when it comes to providing sustainable and competitively priced food.
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
According to researchers from Germany, the microplastics found in the popular mollusc could be an indicator of how polluted the oceans are around them.
The race to achieve the UN's Sustainability Goals could be causing more harm than good, according to a group of scientists.
In the latest edition of Talking Crop , Gideon Ashworth explains just how crucial good quality soil is for growing the crops we need to survive ahead of the UN's World Soil Day on 5 December.
New methods of producing the modified starch, or the 'ink' for 3D food printing, could make the process achievable on a mass scale.
"There is no alternative to sustainability," says Barilla Foundation Chief Executive, Guido Barilla.
