The Institute of Food Technologists (IFT) has released a white paper that examines how existing and novel processing technologies could help improve global food and nutrition security.

The certified Regeneratively-Grown Climate Blend Flour improves soil health while advancing King Arthur's commitment to source 100% of flour from regeneratively-grown wheat by 2030.

EHEDG and Young EFFoST are happy to announce the launch of the EYE Mentorship Programme, whose aim to is to pair highly motivated PhD students and young professionals from the food industry with seniors in the field.

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.