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Nutrition and health claims
Share this story: Tweetsocial_buttonsAnonymous teaser: Elinor McCartney, President of Pen & Tec Consulting Group, reviews the successes and failures so far in gaining EFSA approval for food...
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Trends in food packaging
Preview content: Cover storyShare this story: Tweetsocial_buttonsAnonymous teaser: Gordon L. Robertson, adjunct Professor at the University of Queensland and Principal Consultant at...
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Managing aspectic food packaging
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Seal of approval
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Biopolymers for food packaging
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Spotlight: The University of Nottingham
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Water-soluble films
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Sumeet Kumar of MonoSol explains the advantages of water-soluble film technology for packaging single-serve foods...
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Fresher for Longer – an initiative to reduce household food waste
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Viktoria Salisbury of the Waste and Resources Action Programme (WRAP) explains how a new initiative is helping...
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Food sustainability - waste not want not
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Designer crops
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Antony Evans, CEO of TAXA, describes the latest developments in plant genetic engineering that radically simplify...
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Drinks for sports nutrition
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Professor John Brewer of St Mary’s University, Twickenham, investigates the use of scientifically formulated...
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Testing for food authenticity
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Samuel Wrench and Mike Bromley review the analytical testing methods available to help the food industry detect...
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Spotlight: Wageningen UR
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Jelle Maas and Professor Remko Boom describe the multidisciplinary research approach at Wageningen University...
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Electronic tools for healthy choices
Preview content: Cover storyShare this story: Tweetsocial_buttonsAnonymous teaser: Technology has a large role to play in helping consumers make healthier choices and delivering significant cost...
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Our daily bread
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Peter Shewry of Rothamsted Research and University of Reading and Alison Lovegrove and Till Pellny of Rothamsted...
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Reducing acrylamide in food
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Steve Campbell describes recent advances using baker’s yeast to reduce levels of acrylamide in baked...
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The ageing palate
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Assistant Professor Elisabet Rothenberg and Professor Karin Wendin of Kristianstad University in Sweden...
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A new source of plant protein
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Meat production is very energy and water intensive. Alternative, more sustainable proteins may help to reduce...
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Delivery of nano-tech food ingredients
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Nick Tucker and Behrooz Ghorani of the University of Lincoln describe a novel electrospinning delivery method for...
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Novel foods for elderly consumers
Preview content: Preview contentShare this story: Tweetsocial_buttonsAnonymous teaser: Lotte van der Zanden of Wageningen University in the Netherlands sheds light on the needs and wants of elderly...
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