Food prices take another dip
According to latest data from the BRC, food inflation dropped to 3.7 percent in March and is at its lowest figure since April 2022.
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According to latest data from the BRC, food inflation dropped to 3.7 percent in March and is at its lowest figure since April 2022.
Aldi has committed to donating over 500,000 meals to “good causes” during the Easter holidays to support those in need.
CEO of the British Meat Processors Association Nick Allen talks through the most important challenges facing the meat sector in 2024.
Data from ONS has revealed that food and non-alcoholic beverage inflation has fallen by two percentage points to 5 percent in February. Find out how the industry has responded here…
The University of Illinois has revealed plans to create a global centre for food and agricultural communications.
The Food Foundation has released a report revealing parents on lower incomes face barriers to affording vegetables, fruit and wholegrains.
US consumers believe food manufacturers overcharge, as revealed by a survey, highlighting bipartisan dissatisfaction with industry pricing.
According to a recent study, a an “ongoing and complex” marine heatwave could threaten the future of species in the northeast Pacific Ocean.
According to research, 64 percent of US consumers have predicted that food prices will rise over the next 12 months.
In a new study, researchers have claimed that the infant formula shortage led to “undesirable effects” for babies “including vomiting”.
Two Tufts-related initiatives have now been included in the White House’s latest round of public and private sector commitments to improve nutrition, end hunger and reduce diet related disease in the US.
Penn State researchers claim Carolina azolla, a rapid-growth water plant rich in protein, could be a disaster food solution.
New Food Editor Joshua Minchin dissects two important speeches made at the NFU Conference this week, and asks whether we can garner anything meaningful from them.
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
Dr Clive Black highlights the increasing global risks and challenges to food security, emphasising the need for a comprehensive and coordinated national food policy in the UK.