The future of food
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Predicting the future of food safety
Following the International Heads of Food Agencies Forum, Bernie Commins speaks to FSAI Chief Executive, Dr Pamela Byrne
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Raw drinking milk - state of play
Nutritional superfood or public health hazard? Or perhaps a combination of both? Nick Hughes outlines the current state of play.
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David Burrows explores how the health of our soil impacts the quality of the food we produce
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Misleading greenwashing on the rise
Sustainability claims on food packaging are increasing, but they often have no evidence, writes journalist David Burrows
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What does whole genome sequencing tell us?
Whole genome sequencing can lead us to a safer, healthier, and more resilient food supply chain, writes Dr Daniel Hurley
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The challenge of food security in the 21st Century
Producing nutritious food while protecting the natural environment and adapting to climate risks are some of the biggest global challenges for the food industry in the 21st Century. By Sylvia Thompson.
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Are PALs really a consumer’s best friend?
Nick Hughes examines the questions and debate around precautionary allergen labelling.
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Should food and drink products come with a carbon footprint label?
David Burrows asks whether it's time to provide consumers with better information about the carbon footprint of their food choices.
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Expert focus: Aidan Connolly explores the exciting and innovative applications of Artificial Intelligence in the food industry
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Cost of living crisis: how is food safety affected?
Increasing food insecurity is leading to a rise in risky food safety behaviours, reports David Burrows
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