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Colleen Coyne, Seafood Program Coordinator at Food Export USA-Northeast, discusses how science-based conservation methods are guiding the U.S. seafood industry to foster responsible fishery management.

The Food and Drug Administration (FDA) has an approach for the expanded use of Omalizumab (Xolair), to address allergic reactions, including anaphylaxis, stemming from accidental exposure to various foods.

Without companies and employers who engage and take responsibility by opening their doors to curious students, welcoming study visits into their operations, sharing their challenges and their progress, development will come to a standstill.

Cristina Cruz and Teresa Dias from Faculdade de Ciências da Universidade de Lisboa, focus on biostimulants, which are more than a product, but a significant change towards sustainable food production systems.

Markus Wyss and Ian Carr emphasize the importance of nature-positive innovations to address the pressing environmental challenges.

The future of food production is bio-manufacturing. Here, we discover Multus is helping it scale.

In this comprehensive discussion, Turid Rustad, professor at the Norwegian University of Science and Technology shares insights into her background in the realm of biotechnology and food science, the collaborative nature of her work, challenges in seafood processing, and her vision for the industry’s future.

Here, we learn that Lithos Crop Protect works on greener agriculture thanks to EU innovation funding.

Consuming higher-quality ultra-processed foods (UPFs) might be linked to a higher risk of cancers in the upper aerodigestive tract, encompassing the mouth, throat, and oesophagus.

Bavo De Witte is a bio-engineer who obtained a Ph.D. at Ghent University. Since 2011, he joined the Aquatic Environment and Quality group of the Institute for Agricultural and Fisheries Research (ILVO), in Oostende, Belgium His main research topic is chemical contamination of the marine environment, including the study of...

The establishment of a cutting-edge science centre to revolutionise global food security efforts to boost science and innovation.

To tackle the perennial problem of mouldy blueberries, researchers have discovered a natural solution within sunflower extract.

Despite the recent government review of net zero policies, food waste's environmental impact persists, highlighting the importance of anaerobic digestion.

A groundbreaking study by researchers from the Karlsruhe Institute of Technology (KIT) and the Heidelberg Institute for Geoinformation Technology (HeiGIT) reveals the immense potential for producing more food while enhancing carbon storage.

What is ultra-processed food? What does the research say about ultra-processed food and obesity? How can we change our diet and eat more healthily?

SARMs and CBD: Navigating Regulatory Gaps in UK's Food Industry - Unusual products blur the lines between food and medicine, prompting questions about effective regulation.

A study for the Study of Diabetes reveals that adults with diabetes facing food insecurity are more to experience severe hypoglycaemia.

Rainbow Rice originated from comprehensive cross-breeding between a rare white-stripe leaf mutant and a dark purple leaf rice for a decorative purpose; however it has become a new model for biofortified foods and agrotourism.

Samantha Combe and Melissa Vanchina from Hill’s Pet Nutrition discuss the environmental impact of pet food, with a specific focus on sustainable alternatives to food palatants.