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The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
To help enterprises cope with the ‘new normal’ and to rebuild trust from consumers, the new scheme is based on more comprehensive internationally accredited food safety and traceability standards.
Following evidence that being overweight can increase the health risks from COVID-19, the British Government has published new voluntary calorie and salt reduction guidelines for the food industry and is encouraging businesses to implement them.
Read our latest recall roundup, providing you with an update of recalls issued in North America and the UK.
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
Dr Hazel Gowland provides a UK food allergy update, outlining the research taking place, new labelling legislation, the challenges lockdown presented, and some practical guidance as restrictions start to lift.
FAO member countries have joined others from across the food system to call for closer collaboration and a focus on innovation to end food insecurity and hunger.
The lawsuit was filed on behalf of a four-year-old girl in federal court for the District of Minnesota after a severe infection led to "hospitalisation and significant injuries".
FSIS has invited those interested in public health and advancing food safety to comment on activities and research that promote safe consumer food handling.
As transparency becomes ever more important to consumers, Nina Constantine from Eurofins Genomics discusses the new frontiers in food safety and traceability.
The Task Force aims to endorse recommendations presented in the National Food Strategy and act as a platform for the more than four million children living in poverty in the UK.
Following the link between COVID-19 and obesity, good nutrition has never been more important. Here, Laura Elphick explains the work EIT Food and partners are undertaking to help children understand where their food comes from and encourage them to eat healthy.
Study finds white striping disease in 85 percent of standard factory-farmed chicken on the shelves of the top UK supermarkets.
Read our latest roundup, providing you with an update of recalls issued in North America and the UK.
