Proponents of blockchain say it can make our food system more sustainable from farm to fork. But when Bitcoin alone is said to use more energy than Ireland annually, is there a fundamental chink in its armour?
Children’s snacking choices – whether they prefer sweet, fatty or bitter flavours – could be genetically pre-programmed and understanding this could help people make healthier choices, new research suggests.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.
France will ban eggs laid by battery cage hens and sold in supermarkets by 2022, the agriculture minister confirmed this week, however the ban will not apply to ingredient eggs used in processed products.
Jujubes are a nutritious superfruit with caramel flavour notes that are "extremely versatile" and ideal for bakery, confectionery and dairy products as well as beverages, says the CEO and founder of Abakus Foods.
There may be a causal link between eating highly processed food and cancer risk, and four reasons why this could be, according to the authors of a 105,000-strong French study published in the British Medical Journal.