Articles

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...

Potential of blue LEDs for chemical-free food preservation technology

A team of scientists from the National University of Singapore (NUS) has found that blue light emitting diodes (LEDs) have strong antibacterial effect on major foodborne pathogens, and are most...

Catch up on the latest food and drink 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...

Improving rice flour to aid food poverty

A new, high-quality rice flour could help towards aiding global food poverty. "This rice flour serves not only as an alternative to wheat flour for those with wheat intolerance, but could...

Superchilling method keeps salmon fresh for a whole month without the use of chemicals

A new method keeps salmon fresh for a whole month, without the use of chemicals.  The technology is called superchilling, and it lies somewhere between freezing the fish and cooling it...

New video explains how food stays fresh, safe and tasty, all thanks to food technology

The European Commission have produced a new   video   explaining how food stays fresh, safe and tasty, all thanks to food technology .    The...

FoodIntegrity call for new research on food fraud

The FoodIntegrity consortium has launched €3M call for New Research on Food Fraud with the deadline on 14th August 2015 ( 16:00 BST) .  FoodIntegrity Calls for project Extension (4...

Transatlantic science connection for better beer

Scientists across the Atlantic have joined forces to speed up the development of malting barley for the explosion in craft brewing in the UK and US, and demand for locally-produced beer. The...

New adventures in high street milk: Product that benefits the wider food chain scoops main Innovator 2015 award

At first glance, making milk with a lower fat content wouldn’t be considered front-page headline material. We’ve already got low fat milk, and lactose free. What’s the big deal? And at the...

New technique concentrates pathogenic bacteria to accelerate their detection

Rapidly detecting the presence of pathogenic bacteria is essential in a number of sectors, such as the food or cosmetics industries. To guarantee the absence of these bacteria, it...

US FDA takes step to remove artificial trans fats in processed foods

Based on a thorough review of the scientific evidence, the U.S. Food and Drug Administration has finalised its determination that partially hydrogenated oils (PHOs), the primary dietary source...
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Pitch your ideas to major food companies

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

Smart Packaging Workshop, 27 November, York

The Knowledge Transfer Network will be running a workshop on  Smart Packaging  on...

FoodWasteNet Business Interaction Vouchers

FoodWasteNet has launched a Business Interaction Voucher scheme, with up  to 4 Business...

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...