We risk becoming a “scientifically illiterate society”, warned David Gregory, chairman of Assured Food Standards, in this year’s Institution of Food Science and Technology’s annual lecture.
Scientists exploring how to improve the fatty acid profile of beef by manipulating the diets of cattle are confident they can deliver meat containing enough healthy fat to make ‘source of omega-3’ nutrition claims on pack.
Small and medium-sized food manufacturers have made significant savings on indirect expenditure areas such as telecoms and stationery by collaborating to secure preferential buying terms.
The much heralded take-off of high pressure processing (HPP) so-called cold pasteurisation in the UK has at long last occurred, with news of the first commercial machine having recently been installed in an unnamed UK food processing operation.
