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Restaurant reservation service OpenTable will build in an option for customers to prove their vaccination status to restaurants that require it as more and more cities draft up vaccination laws.
Alcohol sales in the US increased during the early stages of the COVID-19 pandemic, with researchers concerned that the increases may be linked to an increase in domestic violence incidents.
Action on Sugar is calling for food manufacturers to “act more responsibly” in the way they market yoghurts high in sugar, which are often aimed at children.
Authorities in the US are currently investigating a multi-state outbreak of Salmonella linked to frozen cooked shrimp, with more products added to a recently expanded recall.
Following the publication of ‘Wave 2’ from its ‘Food and You 2’ survey, the FSA’s Lucy King highlights the key learnings.
The research suggests that those who chose certain types of food at an all-you-can-eat buffet were more likely to gain weight a year later.
The tax would, according to Ethan Brown, head of the meat-substitute company, help drive down the price of plant-based alternatives, though Prime Minister Boris Johnson has expressed his reluctance to enforce such a levy in the past.
HelloFresh says the new marketplace will offer more convenient products to its customers in the US.
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
Dr Adam Carey, Chairman of ESSNA, explains why sports nutrition products are trustworthy but identifies areas for improvement for the sector.
How much do we really know about allergens? New research suggests there is serious work to be done in educating and providing more information to consumers on allergens.
Scientists from Ohio State University are researching whether our sense of smell can be influenced to encourage healthier eating.
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
Researchers have determined the right amount and combination of sushi to eat based on the study of 100 samples of different types of sushi.
