In response to Channel 4’s Joe Wicks: Licensed to Kill documentary which took aim at ultra-processed foods, the European Specialist Sports Nutrition Alliance (ESSNA) has issued a statement cautioning ...

Tariffs on the US beer market could squeeze craft breweries, hike prices and hand multinationals a bigger share, researchers warn. The US beer market faces upheaval under Trump-era tariffs, with new ...

Dr Clive Black of Shore Capital warns the UK food system is undervalued, risking food security without major policy and mindset changes.

Results of heat tolerance trials for rice produce significant grounds for optimism for Norwich Research Park based company ...

Westfalia Fruit is pioneering precision breeding with AI and genetics to develop resilient, consumer-driven avocado varieties for global markets.

A new UC Davis database catalogues agricultural leftovers like tomato skins and pistachio hulls, helping food innovators reduce waste and upcycle resources. UC Davis researchers developed an online ...

Tesco and Bakkavor have introduced a Finest Indian Banquet ready-meal range, celebrating Britain’s curry tradition for National Curry Week 2025.

Swedish start-up Saveggy has developed an edible, plant-based coating for cucumbers, offering a sustainable alternative to plastic packaging. Backed by EIT Food, the company is piloting the solution ...

In Silent Enemies Part 2, Dr Darin Detwiler examines missed signals and why listening before it’s too late is vital in both submarines and food safety.

US food delivery giant DoorDash has finalised its £2.9 billion takeover of Deliveroo, pledging continuity and growth for UK stakeholders.

PATH-SAFE delivered new tools, genomic data and stronger partnerships, transforming UK foodborne disease surveillance and shaping future national biosecurity strategy.

A Cambridge researcher claims Greggs could more than double sales of its plant-based vegan sausage rolls by highlighting protein content, not carbon labels.