Lucas Westphal, Senior Bakery Scientist
Increasing the level of fibre in a product offers significant potential for reducing its ‘calorie density’. In this video Lucas Westphal describes a research project which aims to understand the function of fibre in products, investigate the potential for calorie density reduction using fibre, and assess the different forms of fibre available for achieving this.
All about our exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to explore the cultivation of meat for space mi...
Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...
An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restrictions on TV...
Technology Fellow, Craig Leadley takes us through his exciting work with Kayser Space and Cellular Agriculture Ltd on a European Space Agency project to expl...
IFST’s Spring Conference was on ‘Taming the Perfect Storm’ and the interconnecting health, nutrition, food security and environmental challenges facing our i...
Waste valorisation empowers food and drink business operators to maximise value from their supply chains, reduce waste and save money. Here we repurpose a fo...
