Step away from the orange juice, and keep the fire extinguisher on hand for the cheese course. Alexi Duggins has some cautionary tales to tell from the world of food and drink

How come Hollywood never makes disaster movies about culinary ingredients? Why don’t you ever see Chris Hem...

Chicken is a favorite, inexpensive meat across the globe. But the bird's popularity results in a lot of waste that can pollute soil and water. One strategy for dealing with poultry poop is to turn it into biofuel, and now scientists have developed a way to do this by mixing the waste with another...

New knowledge on milk composition and quality is of essential importance to consumers as well as the industry. There are therefore considerable research efforts in milk worldwide. One of the major topics concerns milk's content of different proteins and their importance to human health. Basically...

Increases in climate variability have placed new emphasis on the need for resilient wheat varieties. Alongside demands for increased resiliency, consumer interest in healthier, more functional foods is growing. Therefore, the identification of potential breeding targets to create climate-resilien...

The level of household food waste in England is "unacceptable" and householders have a key role to play in reducing it, MPs have said.

The Environment, Food and Rural Affairs Committee said 7.3m tonnes of food was wasted in UK households in 2015.

The committee said shops should re...

Nexus A/S, the independent research and innovation centre whose discoveries inspire the emulsifiers and stabilisers of Palsgaard A/S, will welcome a new CEO.

Danish-based ingredients manufacturer Palsgaard A/S owes its highly successful portfolio of vegetable-based emulsifiers and stabili...

Ingredient solutions based on natural whey proteins will take centre-stage for Arla Foods Ingredients at IFT17 (Booth 4447).

Arla Foods Ingredients’ whey proteins are derived from milk produced by grass-fed cows using responsible farming standards, which means it is rBST-free and fr...

About 75% of the first visual assessment of food and beverages is based on colour alone as it communicates taste and quality expectations. Driven by a strong health drive in the food industry, manufacturers are increasingly moving away from artificial colours to true natural Colouring Foods. Stil...

Adding Acacia Gum to bread improves the shelf life & consumer experience

Alland & Robert, international leader in Acacia Gum, appointed LEMPA (Laboratory for the testing of food products), an independent French expert and professional laboratory specialising in bakery products, to...