News

Latest10

• UK scientists unveil light-optimising greenhouse coating to extend produce growing seasons
• Edible bird’s nest functional drink shows hypertension management potential
• New report highlights £14 billion untapped potential in UK food and drink manufacturing sector
• Demand for vegan options at events rises by 280 percent sparking a plant-based Christmas boom
• Recall Roundup: animal matter contamination and undeclared allergens
• UK flour to be fortified with folic acid to reduce serious birth defects by 20 percent
• MycoTechnology developing Honey Truffle Sweetener to meet growing demand for sugar reduction
• Recall Roundup: further US recalls linked to Listeria monoctyogenes
• Heineken invests €45 million in new R&D centre to drive innovation and sustainability goals
• TraceGains reveals 2025 food & beverage industry predictions

Top10

• New Arla ingredient meets demand for high-protein, clean-label yogurts
• Reusables rethink? Greiner, Walki and ProAmpac unravel circularity regulation at Interpack 2023
• Firmenich unveils sustained release solution for melting, juiciness and succulence in plant-based al
• JFOODO Introduces Gluten-free Japanese Rice Flour Bread at Natural Products Expo East 2019
• Fruit-based cereal sweetener: Fruitlift opens new pilot lab for production assessment
• ‘Final consumer’ could purchase raw milk under Iowa bill
• Emerging proteins: Rice, pea, fava beans and mycoprotein gain ground
• FDA outlines new materials to help industry meet requirements in traceability rule
• Cacique breaks ground on new $88M facility
• Brown fruit is not bad fruit says Copenhagen scientist

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