Ultra-violet and electron beam-cured inks are not only safe but present clear performance advantages when used in printing on food packaging. So what are the reasons behind their image problem in some quarters?

Industry needs to be more careful in monitoring that they are using the right botanical ingredients, and not substitutes or adulterants, in foods and nutritional supplements, says Professor Monique Simmonds.

As demand for natural foods grows, industry has begun to look to exotic plants as a source of alternative, natural, ingredients. But how can we identify and source the right botanical compounds.

Testing for marine biotoxins in shellfish has come into the 21st century after the European Commission decided to ditch the unreliable mouse bioassay in favour of a chemical method, said Thermo Fisher Scientific.

Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.

Increasingly sophisticated consumers and more demanding food manufacturers means the landscape for product inspection is changing quickly.

A year after natural ingredients supplier Wild announced plans to go public, CEO Michael Ponder explained what an IPO can do for the company and what will determine its timing.

A newly formed trade body is looking to take seaweed beyond Japanese cooking and raise awareness of the marine algae as a food ingredient.

The modern consumer environment makes it too easy to consume too much, but by replacing calorie dense sugars with low calorie sweeteners, industry has a powerful tool in the fight against obesity, says Dr Tommy Visscher.

Building bridges between industry and universities to encourage ingredients research will prove beneficial for Europe in the long run, says V.Krishnakumar of ingredients consultancy Giract.