Perhaps it is only fitting that in World Vegan Month, The Future of Your Health report finds that while veganism continues to be increasingly popular, it’s still a highly debated topic.
Today I’m at Food Matters Live, and one very interesting presentation from Henry Dimbleby, head of the national food strategy, outlined the history of this country’s problem with food production and waste.
The team at Food & Drink Technology has just spent two days at Brau Beviale – the exhibition that focuses on the technology, operations and business issues in the global world of beverage production.
With the launch of this November issue, we’re embracing our heritage while redefining it in a contemporary way, bringing you the same level of information but with a bolder, more
The Food and Drink Federation’s report on productivity in the food and beverage sectors is a hugely welcome addition to what is an ongoing issue for the country as a whole.
Sustainable packaging is likely to become a battleground for premium alcohol brands, according to GlobalData analysts.
Well, Professor Dame Sally Davies didn’t hold back. Solving Childhood Obesity, the report she produced in her role as the previous chief medical officer for England, spells out the challenge facing the UK.
Well, Europe… you have been busy! An initiative under the European Commission’s Horizon 2020 innovation programme will be launched next year to encourage development in plant-based foods.
Barry Callebaut’s heralding of a next generation food and drink category following the unveiling of a new formulation will be something to behold.
The food and beverage industry is changing – that much is clear. The relationship between consumers and their food is changing too. Driving forces behind the shift include climate change, digitalisation, as well as health-focused consumers.
I’m currently on my way to learn more about the value of food manufacturing for British innovation.
Pressure to address sustainability and waste in the food sector grows by the day. The world is currently wasting 1.3 billion tonnes of the food produced for human consumption every year.
Insects are already a valued source of nourishment for two billion people. Around 80% of the world’s nations eat insects; approximately 1,700 are edible.
Back in the office after the sunniest of Bank Holidays and it’s with a bleary-eyed view that I read that British consumers care more about how healthy their food and drinks are compared to five years ago.