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How to find resilience in the workplace and get the most from your career in food

Welcome from the editor: the benefits of food

Lubrication and fat location in chocolate determine its enjoyability, University of Leeds study shows

Project Eaden raises €10.1 million to finance launch of plant-based steak made using proprietary fibre spinning technology

Is the baguette under threat? How UNESCO could save the French bread

Research finds 20% of Brits pick non-alcoholic beer as drink of choice with low/no category sales expected to grow 31% by 2024

Last partner spot for Tastes of Better snapped up – guest tickets now available

CULT Food Science launches new product division including novel cell-based coffee

Green Jobs: what does a Sustainable Food Campaigner do?

CES 2023: 5 foodtech innovations and gadgets

Defra to introduce single-use plastics ban for hospitality businesses in England

Nordic Umami Company secures €1.8M in seed round to develop tech that extracts umami from plant-based food waste

Welcome from the editor: looking ahead

Bournemouth University researchers develop app to help people consume their five-a-day

The Food Matters Live podcast hits a record 200K listens

New research finds link between obesity, brain health and composition of gut microbes

Veganuary celebrates 10 years with one person signing up every 2.4 seconds for this year’s pledge

10 innovative foodtech start-ups to look out for in 2023