News & Analysis on the Bakery and Snacks Industries
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
A study has claimed to show that modern ‘green’ products recycled from human excreta are excellent – and importantly, safe – fertilizers to use on food crops.
Food price inflation in Europe is a serious worry for many consumers staring down the barrel of higher prices at the checkout. What impact is this going to have on F&B innovation and consumer demand in 2023?
Following a trading standards complaint by the UK watchdog, high street retailer Iceland has withdrawn its own-brand ‘50% white and wholemeal’ loaf from shelves.
The six finalists of the Challenge’s Novel Tech category are Canadian commercial organisations with disruptive ideas that can be honed to prevent spoilage of pre-harvest crops, extend the shelf life of food, and transform food waste into compostable...
Most schools nationwide are struggling to source sufficient options that meet current government-imposed nutrition standards and which students will eat – a problem that could worsen if the US Department of Agriculture imposes stricter, long-term...