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

• Stachyose—The Chinese Strength Contributed to Intestinal Health (2)
• New whey protein is 50% less bitter
• First shipment of Peruvian Satsuma tangerines left for Japan
• Experts highlight benefits of sweeteners for healthier diets, but call for clearer communication
• Italy and Spain cooperate to improve quality and sustainability of flat nectarines
• ImpacFat makes a splash debuting world’s first fish oil produced from stem cells
• Chr. Hansen downgrades growth outlook
• Next-generation stevia: A new wave of extracts
• Industry’s resilience with food safety practices will be crucial in 2021
• Jungbunzlauer’s New Mineral Innovations Improve Taste and Texture of Plant-Based Alternatives

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