Articles

Smoother tasting ice cream in the pipeline

Childhood memories of sticky hands from melting ice cream cones could soon become obsolete, thanks to a new food ingredient. Scientists have discovered a naturally occurring protein that can...

Meeting Societal Challenges through Food Science & Innovation, 21-22 October, Chester

This year' Future Food Horizons Conference, sponsored by KTN, takes the theme "Meeting Societal Challenges through Food Science & Innovation." The meeting takes place on 21 st – 22nd...

Find out more about funding for Food and Agri-Tech at the Innovate UK Competition Roadshow in Cardiff, 1 Oct 2015

Innovate UK are holding a Agri-Food Competition Roadshow event in Cardiff on 1st October 2015, encompassing: Satellite data in food Optimising sugar, salt, fat and...

Food Standards Agency call for expressions of interest in strategic areas of research

The Food Standards Agency is inviting expressions of interest for innovative research proposals in five areas relating to listeriosis, use of technology in meat operations, next generation...

Tesco reports that new variety of larger and sweeter raspberry is helping drive record UK demand

A new, sweeter British-bred raspberry that grows up to twice the size of regular varieties is helping boost UK demand for the summer fruit to record levels. Since the raspberry season started in...

Better-tasting supermarket tomatoes could soon be on their way

Tomato lovers rejoice: Adding or rearranging a few simple steps in commercial processing could dramatically improve the flavor of this popular fruit sold in the grocery store, according to...

Just how clean is pre-washed spinach?

Have you ever wondered what the words triple-washed or pre-washed on a bag of baby spinach mean? Not much according to engineers at the University of California, Riverside. They have...

Stakeholder feedback requested for seafood traceability tool

Foof fraud, and traceability through the food chain, have become issues of public concern over the last few years, especially in light of the "horsemeat scandal." The Marine Stewardship...

Catch up on the latest food sector news, funding and events

We have just published the latest edition of our  Food Sector Newsletter , so if you are on our food sector emailing list don't forget to check your inbox to catch up all the latest...

Making tastier wines using fewer pesticides

Wine-making is steeped in age-old traditions, but to address the threat of pests and concerns over heavy pesticide use, vintners are turning to science. With the goal of designing better grape...

Invitation to agri-food consortia-building workshops for forthcoming Innovate UK competition, 15th and 17th September

The Knowledge Transfer Network (KTN) are organising two free consortia-building workshops to promote a forthcoming Innovate UK collaborative R&D call, to reduce salt, sugar, fat and...

Researchers discover simple solution to worrying levels of arsenic in our rice

Researchers at Queen’s University Belfast have made a breakthrough in discovering how to lower worrying levels of arsenic in rice that is eaten all over the world. After many laboratory...

New Designers 2015 reveals how new material thinking can help prevent food waste

It is obvious that product design necessarily relies on the use of materials. But making proper use of materials technology can complement, inspire or enable innovations in design. Chair of the...

Welsh Government announces Food Business Investment Scheme

The Welsh Government has announced that as a big part of their Action Plan for the food and drink industry, they have devised a Welsh Government Rural Communities - Rural Development...

Diet and Health Research Industry Club (DRINC) funds six studies to improve our diets and health

£3.7M of research to investigate diet and health has been funded by the Biotechnology and Biological Sciences Research Council (BBSRC) and the Medical Research Council (MRC) in partnership with...

Grants for Scottish businesses involved in the processing and marketing of agricultural produce into food products

The Food Processing, Marketing and Co-operation scheme supports suppliers and producers contribute to the Scottish Government’s overall vision for food and drink in Scotland – to be a Good...

The science of food: Scientific American publishes Special Issue on Food

Scientific American has recently published a Special Issue on " The Science of Food " - a feast for the mind that includes articles on: Taste What Makes Food Taste So Good? ...

Less than 2 weeks left to submit your question for Nexus2020

What are the most important questions around business practice that, if answered, could help companies manage their dependencies and impacts upon food, energy, water and the environment? ...

Nexus Thinkpiece: Rethink needed on fast moving consumer goods such as food, beverages, clothing and packaging

In a recent Nexus Network thinkpiece  on the theme of the  circular economy,  ‘Fast-Moving Circular Goods,’ Dr Fiona Charnley, Dale Walker and  Dr Ksenija Kuzmina have...

Zeolites film helps keep smells of onions, garlic and other stinky foods under wraps

Some of the world’s most popular foods and seasonings can also be the smelliest — think garlic, onions, certain cheeses and the notoriously stinky Asian durian fruit. No amount of plastic wrap...
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Event: Early Career Researchers in Food

Are you an early career scientist (MSc or PhD student or in 1st post-doc) carrying out...

Pitch your ideas to major food companies

Major food and FMCG companies such as Mars, Unilever, General Mills, Tesco, Moy Park and...

Most read articles

Abbott Nutrition targets cognition

Nutraingredients reports on the partnership between Abbott Nutrition and the University of...

Defra Project : Food Labelling and Behaviour Change

Defra has published the findings of research which investigated environmental labelling of...

Health benefits of goats’ milk highlighted by Spanish study

Researchers at the University of Granada in Spain have looked at the nutritional...