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Latest10

• New $3.7m lab aims to create climate-resilient crops
• Clinical trial offers new approach to managing severe food allergies in children
• What is Britain’s cheapest supermarket?
• Scientists develop new method to detect fake alcoholic spirits
• How are consumers adapting their food spending?
• Recall Roundup: Spotlight on pathogens
• Aldi’s partnership with Too Good To Go saves shoppers over £7 million
• Researchers advocate for detection technology over best-before dates
• US reservoirs hold 7.7 billion pounds of fish, study finds
• Nespresso donates £1 million to support homelessness relief

Top10

• Food firms with HACCP violations, sanitation issues and rats warned by the FDA
• When lettuce becomes unhealthy, it’s time to rethink food safety in the U.S.
• Waitrose and Partners debuts non-alcoholic aperitif Æcorn
• Idaho squares off with animal rights group before 9th Circuit
• Sweden solves Salmonella outbreak; sprouts identified as likely source
• Resilient crops on the horizon after UK’s gene editing Bill progresses to House of Lords
• Nestlé launches plant-based tuna alternative, Vuna
• Plant-based phenomena reaches McDonalds and Pizza Hut
• Fermentation hailed as crucial pillar of alternative proteins, says Good Food Institute
• Oat Yeah: Silk expands its line of oat milk products to include yogurt alternatives

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