cultured meat

Raising the steaks: A taste of what’s to come

Laura Clews of IP firm, Mathys & Squire, reviews some of the latest techniques being evaluated for the production of cell-cultured meat.


First-rate facilities

Sterling Crew reviews the UK’s Food Hygiene Rating Scheme (FHRS), which was introduced to improve the availability of information about hygiene standards of food businesse

Reducing sugar in diary

Sugar reduction in dairy

Natalie Drake of Synergy Flavours explores the challenges of reformulating dairy products to reduce sugar content.

food waste

Reducing our waste size

Steven Finn of Leanpath explains the company’s approach to reducing food waste in the foodservice sector through automation, tracking and preventative action.

healthy eating at work

Working on healthy choices

Employees consume about a third of their daily energy intake at work and this can have a significant influence on overall diet and long-term health.

Nutrition, epigenetics and health

Nutrition, epigenetics and health

John C. Mathers of Newcastle University explains how gene expression is regulated in the body and discusses how diet may induce heritable changes to the genome.

sustainable aquaculture

Sustainable Aquaculture Futures

Lisa Bickley and Nicola Rogers introduce the new Centre for Sustainable Aquaculture Futures (SAF), which is a collaboration between the U

EU aquaculture

New species for EU aquaculture

Constantinos C Mylonas, Rocio Robles, Gemma Tacken, Marija Banovic, Athanasios 

Boosting biodiversity

Bivalves boost biodiversity

Emma V.

Future relations - Brexit

Future relations

Mella Frewen, FoodDrinkEurope Director General, identifies the ingredients of a beneficial trading relationship between the UK and the EU post-Brexit.


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