Consumers seek longer shelf life to reduce food waste, Kerry finds
A study conducted by ingredients company Kerry revealed that one third of consumers are willing to switch to products that offer better shelf life.
University of Nottingham launches new Institute to “transform the food system”
The University of Nottingham has launched a Food Systems Institute, which it says will bring together researchers to transform the food system.
New research to improve understanding sustainable food choices
Tate & Lyle PLC, has announced that it is supporting a new three-year research project by The University of Aberdeen’s Rowett Institute which aims to improve the understanding of the UK food system and help people make healthier, more sustainable food choices.
Campden BRI launches research project on Covid-safe factory hygiene
Campden BRI is looking for partners to help with a new study assessing Covid-caused hygiene practices for safer food production.
Research suggests nearly half of shoppers influenced by food provenance
UK consumers’ eating habits have become increasingly guided by ethics and sustainability over the last year, a survey has found.
