Focus:
Nottingham Trent University has launched the UK's first higher level food science and technology course that combines both classroom study and on-the-job-training. Course leader Sara Poulson explains the benefits of...
In the latest issue we explore the trends in the healthy beverages sector, look at a new spray that delivers a dose of alcohol without the hangover and find out...
In our latest issue we investigate glow in the dark sushi, explore the virtues of ginger, look at the importance of sustainability in today’s fish and seafood choices and much...
No longer only associated with Asian cuisine – ginger has shed its traditional associations and become the ingredient of choice for many new consumer foods. Here, Food Processing Technology takes...
The European Union has created a definitive list of food flavourings approved for use in food manufacturing across the EU, banning seven flavourings in the process. Heidi Vella profiles these...
Why energy drinks are creating a buzz in the European soft drinks market, the UK’s beer tax stamp debate, whether pesticides are a health risk or if it’s all hype,...
A single spritz of the new WA|HH Quantum Sensations spray offers the relaxed feeling that comes with a stiff drink, with none of the negative side-effects. Laura Husband speaks to...
Top trends for festive sweets and treats, making dining safer, sausages to spice up lunchtimes, plus lots more.
In the US alone, there are approximately 48 million cases of food-borne illnesses every year, but scientists still struggle to identify the causes of these outbreaks. Elly Earls met Dr...
'Stop and Glow,' 'Kryptonite' and 'Not-in-California' are all dishes based on a new glow in the dark sushi. Laura Husband speaks to Zack Denfeld, one of the presenters of the...
