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Former Premier League and international footballer International footballer Thomas 'Hal' Robson-Kanu talks about food as medicine and explains how turmeric turned his career around.
US researchers are attempting to breed stevia plants that are more resistant to cold temperatures, which would allow them to be grown in more countries around the world.
A new report by the Soil Association Certification, which verifies organic products sold in the UK, has revealed online orders and home delivery of organic products increased by more than a third.
As Pantone announces its 2021 colours of the year, Emina Goodman explains the key relationship between colour and food, and predicts what to watch out for...
The organic certification body fears that gene editing and genetic modification are not suitable solutions to what it has called the “ecological crisis”.
As consumers demand more from their plant-based products, Oliver Amdrup outlines the difficulties companies face in sourcing pure and natural plant-based ingredients.
Poised to meet consumers’ demands for great tasting, natural, high potency sweeteners, Julie Anne Grover discusses the latest entrants to this field.
Arundhati Kasbekar discusses the importance of food product claims and examines some of the regulations industry must adhere to across the globe.
Biocatalysts Ltd have developed a set of natural and microbial alternative enzymes specifically to improve whey protein hydrolysates taste and texture.
The full terms of the deal have not been laid out, but Nestlé has confirmed that the three founders of Mindful Chef will continue to run the business, albeit under the leadership of Nestlé.
Maxine Roman, Kraft Heinz, outlines the challenges and opportunities for removal of artificial preservatives in foods.
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
A survey from YouGov investigates the buying habits of UK organic consumers vs the rest of the British public.
A study has reported that respondents preferred signs of 'naturalness' such as mould and were suspicious of foods treated to guarantee lengthy shelf lives.
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
