If you're like most organisations today, you probably can't recruit and train new hires quickly enough to replace the outflow of workers retiring or leaving each year. [ + ]

In light of increasing regulatory demands globally, labelling of food and beverages is a highly intricate process that is even more vital to products than ever before. [ + ]

Scientists have found that the body has the ability to detect whether a sweetener will contribute to its caloric intake, which may prove useful for beverage makers. [ + ]

ProSweets Cologne will be placing the focus on sustainable packaging for the snacks and sweets industry. [ + ]

Consumers are expecting their coffee to be sustainable inside and out, starting with the way it is grown all the way through to how it is packaged. Read about three winning packaging designs... [ + ]

Researchers from University of Queensland are working with Motif FoodWorks to produce plant-based proteins to 'meat' changing consumer demands. [ + ]

People are more and more interested in plant-based foods for their diets, with up to 60% of consumers having a meat-free meal each week. [ + ]

To help detect food fraud more efficiently, researchers have developed a model calculation approach using isotope analysis to authenticate the origin of food. [ + ]

A Californian project seeks to fill knowledge gaps of how storage and finishing waxes affect microbial food safety of fresh produce such as oranges and lemons. [ + ]

The right selection of heat exchanger can save waste and money when processing high-value products such as sausage meat. [ + ]

Researchers evaluated the impact of four different food labelling systems — two that use colour-coding and two that use warnings. [ + ]

Learn how to reduce waste and increase efficiency at every step of the clean-in-place process. [ + ]

The findings from a Cornell University study will allow manufacturers to identify whether their juices contain A. suci bacteria, which leads to spoilage. [ + ]

A new study from the University of Illinois explores ways to reduce sodium in bread without sacrificing taste and leavening ability. [ + ]

Hundreds of thousands of people die preventable deaths from foodborne illness each year — changing how food safety is taught could lower that number. [ + ]