Researchers investigate reliability of virgin olive oil and pine nut authentication methods
University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
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University of Barcelona researchers unveil new methods to tackle food fraud, ensuring the authenticity of olive oil and pine nuts.
Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
Professor Chris Elliott reveals the highlights and anticipated pitfalls of the European Union Deforestation Regulation (EUDR), noting holes to fill in the proverbial dike to swerve the tactics of devious greenwashers.
A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
The new ten-year collaboration focuses on higher welfare standards, sustainable pork production and long-term stability for British farmers.
The Food and Drink Federation (FDF) calls for immediate government intervention to address post-Brexit trade barriers and 34 percent decline in UK food exports to the EU.
President Trump threatens 200 percent tariffs on EU alcohol, escalating a US-EU trade battle that could disrupt global beverage markets.
Barilla’s Roberto Buttini shares the pasta company’s proactive strategies for heading off product challenges in today’s uncertain climate.
Too Good To Go and CEVA Logistics have reached a major milestone, successfully distributing 100,000 surplus food parcels in just four months, helping to reduce food waste and support sustainable manufacturing practices across the UK and Europe.
PFAS have been used in food packaging for decades, but their harmful effects are prompting stricter regulations. Gaps remain in addressing recycled materials and contamination. By Anna Soehl and Rebecca Fuoco, Green Science Policy Institute.
Sustainability is not a mere corporate checkbox; it’s an opportunity to innovate. Gioia Zagni from Klimato reveals why companies that rethink agriculture, minimise waste and explore alternative ingredients will shape the future of food sustainability.
Benjamin Miller at The Acheson Group explores how the recent US tariffs on Mexican and Canadian imports could send shockwaves through the food supply chain, creating new and complex safety risks.
The French retailer strengthens its commitment to responsible seafood sourcing by signing The Nature Conservancy’s Tuna Transparency Pledge, joining a global effort to ensure full monitoring across industrial tuna fisheries by 2027.
4 March 2025 | By TraceGains
How transparent is your supply chain? This report from TraceGains & New Food explores the challenges of food supply chain visibility and how businesses can overcome them.
25 February 2025 | By SIAL Canada
This report navigates the evolving world of food safety and transparency with expert insights on key industry shifts, emerging challenges, and innovative solutions. Discover the latest in regulations, technology, and strategies to enhance compliance, build trust, and drive long-term success.