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Nitrate-free cured bacon to hit British shelves for the first time
Fruit and spice extracts have been used to replicate the cured flavouring of bacon in the UK for the first time, removing cancer-causing nitrates from the meat.
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Allergens: a look at sulphur dioxide and sulphites
Allergens are defined as any substance – often a protein – that induces an allergy. Reactions to allergens can range from minor discomfort, such as a rash or hives, all the way through to anaphylactic shock and death. Dr Mike Jordan, of Premier Analytical Services, explains.
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New rules for high-temperature cooking chemical to come in next year
Starting in April 2018, food businesses throughout Europe will have to take steps to cut down on acrylamide - a carcinogenic chemical produced by food in high temperatures.
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Keychain allergen detector to put food retailers on the spot
Scientists are developing a $40 device, small enough to fit on a keychain, that can accurately test for allergens in food.
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Nearly half of British foods contain pesticide residue
A report analysing 3,448 samples of British produce has found traces of pesticides on 48 per cent of them.
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Experts warn ‘clean’ label has hidden risks
With the health food media fast on the rise and certain chemicals falling fast into popular disrepute, two food scientists have spoken about the dangers of following trends blindly.
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Exposure to controversial herbicide doubled in less than 25 years
A study has found that Americans are significantly more likely to be exposed to glyphosate than they were when genetically modified 'Roundup Ready' crops first went on the market.
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Sustainable packaging to attract consumers in 2018
A study on consumer trends has pegged sustainable packaging as one to watch as food manufacturers move into the new year.
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‘High levels’ of unauthorised chemical fipronil found in German baked goods
Fipronil, the chemical at the centre of a scandal that brought about a slew of recalls this summer, has reared its ugly head once more in Germany.
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Zinc nanoparticles not a toxic source of micronutrient – but nor are they too useful
A team of researchers has shown zinc oxide nanoparticles do not pose a toxicity risk to crops as feared, but they don't seem to have any special benefits either.
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Risking Everything: Our addiction to fake foods is harming us in more ways than we think
Our devotion to plastic convenience is coming back to bite us. It is time for action, says Frederikke Magnussen, co-founder of A Plastic Planet, before it's too late.
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Going vegan for one week can fly you to the moon
The Vegan Society calculated the total savings of the 10,000 people who ate vegan for a week after signing up to the charity's seven day challenge.
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Savvier consumers to drive food safety testing market to $20bn in eight years
Already worth more than $10 billion, consumer and government forces will push the food safety testing market up by 7.28 per cent every year.
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There’s no stigma in a stein of alcohol-free beer, research shows
With Oktoberfest underway, Mintel have released the results of a survey that may give brewers something to think about.
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Scientists crack hardy crop’s complex genome
Finger millet's genetic code has been decoded in detail for the first time by researchers at Zurich University.
