Agricultural tomato wastes could be used to produce valuable functional ingredients as part of a sustainable strategy that uses sustainable extraction methods and contributes to a bio-economy, say researchers.
The University of Guelph in Canada is launching the NHP Research Alliance to provide global leadership to advance the use of DNA testing and molecular diagnostics in quality assurance QA of natural health products.
A slim majority of British consumers are prepared to change their diets to help reduce the impacts of climate change, but few would ever switch to vegetarian, pescatarian or vegan diets.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Acacia gum is 100% natural, non-GMO, organic, gluten-free and applicable in almost every area of the food industry. Why does it have a chequered past, and how can it obtain the clean-label credentials it wants?
A new organisation aimed at reducing food waste has kicked off in the Netherlands, but how will it succeed where a plethora of other initiatives have failed?
English organisation improving the sustainability of plant based agriculture and horticulture, Agri-Tech East, says the benefits of breeding plants can be seen in strawberries and wheat-derived starch.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Varying forces are rapidly shifting the omega-3 supply chain. In this guest article, veteran researcher professor Michael Crawford says a rapid upscale in sea farming can make a major contribution to sustainable fish oils, with a potentially raised nutrient...
The Food Reform for Sustainability and Health (FReSH) programme is aiming to bring private and public sector together to achieve the UN's sustainable development goals for 2030, an achievement that could bring over €2 trillion to the food industry.
