Educating consumers about the nature of emerging genome editing methodology and appropriate risk communication will be “essential” to developing a public discourse around this new technology, according to German research and scientific advisory body BfR.
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.
Developments in genetic coding techniques open the doorway to crops that produce higher yields or have positive characteristics, such as drought or pest resistance. The EU regulates the cultivation and use of genetically modified organisms (GMOs) in food...
Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will be key but industry must also be receptive, says Carolyn...
The UK’s food sector will face “enormous challenges” following Brexit, both in relation to trade with Europe and within its own borders, according to a report by the House of Lords EU energy and environment subcommittee.
Oils and fats that provide the taste and food qualities while providing a rich source of the ‘good’ fats is an ongoing issue that has resulted in a range of oils that have laid claim to being the ‘next big thing.’
What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer behaviour? Five things we learned at last week’s Future Proteins summit.