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Dot com déjà vu: This time it’s cellular meat
In his latest Chris' Corner, Professor Chris Elliott compares the buzz around cultured meat to the infamous dot com bubble of the 90s.
List view / Grid view
Technology & Innovation
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Thai Union on sustainable fishing
With multiple threats looming over our fishing industry, from IUU fishing and climate change, Bethan Grylls interviews Adam Brennan, Thai Union’s Group Director for Sustainability, on what the company is doing to ensure responsibly sourced produce.
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#CROP27: Putting food innovation on the COP27 agenda
Highlighting the importance of food systems transformation in the battle against climate change, Dr Andy Zynga discusses why food innovation is a crucial part of the COP27 agenda.
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PepsiCo UK’s innovations to save over 1,200 tonnes of emissions
New green initiatives have been launched by PepsiCo UK which are set to omit 1,200 tonnes of greenhouse gas emissions from its supply chain annually.
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Nescafé launches “coffee shop at home”
With Brazilian consumers keen to have their home coffee as good as their local café, Nescafé Dolce Gusto has launched NEO, its next generation ‘Coffee Shop at Home’ experience with home-compostable pods.
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First Milk and Arla Foods Ingredients agree new whey collaboration
As the demand for protein rich food and drink continues, the British farmer-owned, dairy co-operative, First Milk, has agreed a new whey partnership with Arla Food Ingredients.
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To GE or not to GE? That is the question
Bert Popping and Carmen Diaz-Amigo address the food safety concerns centred around gene editing food, and assess the difference between GE and GMO and the technologies used.
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Seeds launched into space by IAEA and FAO
In the face of climate change, the IAEA and FAO have launched seeds into space to intensify their work in developing new resilient crop varieties.
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Revolutionising food analysis with food omics
Darren Lau demonstrates that knowledge is power, as he reveals the evolving capabilities of mass spectrometry for ever more precise food analysis.
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Are you really getting the benefits from your edible cannabinoids?
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
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Reigniting the magic in better-for-you drinks
From sugar reduction to taste modulation – IFF reflects on the benefits of taking an holistic approach to today's beverage trends.
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Studying food with mass spectrometry
Food safety and authenticity expert, Michele Suman, discusses the advances made in mass spectrometry analysis over the last few years and highlights its benefits.
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Radnor Hills receives recyclable packaging grant
UK beverage company obtains funding from WRAP Cymru to produce 100 percent recyclable rPET packaging.
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A full view of foodborne microbes
Dr Matthew Gilmour discusses the new opportunities for monitoring and responding to the microbiota of foods using metagenomic sequencing.
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What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
