Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent. Called acrylamide, this substance forms when starchy foods like bread, potatoes and coffee are heated, such as during baking, frying and roasting.

HRC, part of Food, Drink & Hospitality Week, has announced a new Pizza & Pasta section for its 2025 event, taking place on 17-19 March at Excel London. The UK's leading hospitality and foodservice event, HRC showcases the latest products, services, and innovations for hotels, restaurants and caterers.

Researchers behind the innovation discovered a cost-effective way to produce high-quality plant protein based on existing extrusion technology. The new method makes plant proteins locally available with minor investments, while being more profitability for the farmers and food industry and at the same time more affordable for consumers.