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Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
A researcher at a laboratory in New Mexico thinks he may have found a way to roast one of the most important foods in the state’s cuisine without emitting carbon dioxide.
Amazon Prime has taken its first step into the world of food home delivery as it teams up with one of the biggest players in the US market.
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
Harvesting has become the biggest problem facing the mushroom industry. In this third article of a series that chronicles the unique challenges of the mushroom growing industry, Daniel Dajewski from Agro-Projects tells us why.
With the EU enforcing more stringent maximum residue levels (MRLs) of pesticides in baby food, Guillermo García Gallego and Francisco José Díaz-Galiano from the University of Almeria, Spain explore how triple quadrupole gas chromatography-mass spectrometry (GC-MS) can help adhere to strict regulatory guidelines.
Working from farm to fork to increase sustainability, reliability and safety. Brith Isaksson of ABB discusses why manufacturers should embrace technology.
Amie Peck, Stakeholder Engagement Manager at the Canadian Cattlemen’s Association, explains how targeted grazing can help reduce the risk of wildfires, which devastated 8,700 square kilometres of British Columbian land in 2021.
Clock House Farm has announced a huge renewable energy project, which it claims is the biggest known river source heat pump system in the UK, and will aid more sustainable out-of-season fruit growing.
A new study from Iowa State University has attempted to delve into the reasons consumers don’t trust gene-edited products as the technology moves ever further into the mainstream.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night and how what we eat could be controlling our willpower. Denis Burdakov explains more.
Wiltshire Farm Foods has apologised for the disruption caused by the cyber-attack, and has vowed to get services up and running as soon as possible.
Sweet Victory is developing a chewing gum that it says will stop you craving a sweet hit by blocking sugar receptors on the tongue.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…
The investment will, according to Kroger, create hundreds of jobs and enable the firm to expand its manufacturing abilities in the Ohioan town.
