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The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
TraceGains partners with Global Forest Watch Pro to help F&B companies assess deforestation risks and drive sustainable supply chains.
Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
The supermarket chain has urged the government to provide support to help UK farmers transition to sustainable, net zero agriculture.
Müller UK & Ireland joins Dairy UK to strengthen collaboration, promote British dairy products, and drive sustainability across the sector.
Despite a 2.1 percent average annual decline, 2024 saw a volatile food commodity market, with sugar and cereals dropping, while vegetable oils, dairy, and meats surged.
Reflecting on the challenges and opportunities in reshaping food systems, Richard Zaltzman, CEO of EIT Food, explores 2024's key lessons.
In this final episode of 2024, Assistant Editor Ben Cornwell provides a quick roundup of the biggest industry stories and talking points of the past year.
Professor Chris Elliott critiques the UK Food Security Report 2024, spotlighting three significant omissions impacting national and global food security.
Major food companies advocate for EU agricultural reforms to accelerate sustainable farming, support farmers and address other environmental concerns.
Scientists at the University of Illinois have engineered potatoes to increase tuber mass by 30 percent during heatwaves, offering hope for food security in a warming world.
The innovative spray converts sunlight into red light, boosting crop yields and extending growing seasons in less sunny countries like the UK.
Professor Chris Elliott warns that new farm inheritance taxes could damage food security and escalate tensions with farmers, urging a quick resolution.
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
This week Professor Chris Elliott reflects on the need to accurately tackle authenticity testing and establish a benchmark that both the industry and public can rely on
