6

Feb

2024

NSF Research Reveals 72% of Brits Demand Animal Wellness Compliance from Food Companies

NSF research shows that a significant shift towards ethical consumerism is underway, with a majority of Brits calling for clear animal wellness transparency and compliance from food companies. NSF, the leading global public health organisation, announced today its compelling research findings on UK consumers’ attitudes towards animal...

29

Jan

2024

A Pizza my Heart

As new research reveals Brits are divided in their pizza preferences, Asda launches a half-and-half heart-shaped Valentine's Day pizza - perfect for couples who aren’t quite as compatible on pizza as they are on paper.

Read more

Categories: 2024

Tags: research, pizzas, ASDA


11

Jan

2024

MetaPath research project: public and private players join forces to accelerate innovation in micro-organism consortia

Launched in 2021 for a 4-year period, the MetaPath project aims to gain a better understanding of microbial consortia, with a view to facilitating the development of new fermented products by fermentation manufacturers.

4

Jan

2024

Vegetarians can't get no satisfaction, research shows

The number of vegetarians satisfied with the choice of food products available to them has suffered a dramatic decline, according to the findings of new research commissioned by Ingredient Communications.

15

Nov

2023

Rising to the challenge: Tate & Lyle research highlights young people are driving growth in bakery in Europe

Tate & Lyle, a world leader in ingredient solutions for healthier food and beverages, has published its new consumer insights report, which reveals significant growth opportunities in the bakery sector in Europe.

3

Nov

2023

Kalsec Extends Savoury Expertise with Launch of R&D Lab in the Netherlands

Savory ingredient innovation takes root within Wageningen's Food Valley

17

May

2023

Huge and unnecessary amounts of salt in the majority of pizzas, with many getting saltier - Call for Health Minister Steve Barclay to take action

Restaurants and takeaway companies are drowning our food in salt and failing to meet the voluntary salt reduction targets as NEW research by Action on Salt, the expert research group based at Queen Mary University of London, reveals half of all pizzas sold in the UK provide a days' worth (or more) of salt per pizza.

21

Apr

2023

Call to reduce salt content in bread as three in four products are as salty as a packet of crisps in just one slice

NEW research by Action on Salt, the scientific expert group based at Queen Mary University of London, has found popular packaged sliced bread sold in UK supermarkets contain unnecessary amounts of saltiv, with some breads saltier per serve than 2x small portions of McDonald's French friesi. Salt is the major factor that raises our blood...

23

Jan

2023

New Bath institute to tackle pressing climate crisis and sustainability issues

The new Institute for Sustainability will focus on sustainable chemical technologies and sustainable systems. The University of Bath has launched the new Institute for Sustainability (IfS) to bring together multidisciplinary expertise in tackling the most pressing climate and sustainability issues facing society. Led by leading sustainability...

16

Jan

2023

Harmful fungal toxins in wheat: a growing threat across Europe

Harmful fungal toxins are on the rise in Europe's wheat and affect almost half of crops, according to a new study led by the University of Bath. Wheat - the most widely cultivated crop in the world - is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to...
12

Industry, innovation and research news

 

Industry, innovation and research news articles and press releases from around the bakery sector.


Your news

 
If you would like your company's news releases to appear on our site please contact us...
 

Email us