Achieving food security has gained prominence in the present policy agenda to increase resilience to adverse events. Using a novel method, we estimated the food balance sheets of Scotland, and assessed the self-sufficiency of major food commodities for the first time.

Toxoplasma gondii is a parasite that impacts human and animal health worldwide. Infection in humans is usually very mild, however, there can be severe or life-threatening disease in immune compromised people or pregnant women.

Mycotoxins are naturally occurring toxins produced by fungal infection of agricultural crops. Several hundred mycotoxins have been characterized in a wide range of food crops around the world, and new mycotoxins and mycotoxin metabolites are continuously discovered.

Our food consumption is guided by perceive norms and the food choices of others around us. In the UK today, unhealthy and environmentally unsustainable diets are most commonly eaten (the norm).

Protein intake is insufficient among middle-aged and older adults in the UK, and this insufficiency is a major contributor to ill health and disability.

The following case study summarises work delivered as part of a SEFARI Fellowship with Scotland Food and Drink (SFD) undertaken during 2019 to ascertain the current state of play regarding the technologies best suited to authenticity, provenance and traceability strategies. 

Leading industry and SEFARI science representatives from Scotland’s food, drink and agricultural sectors came together to discuss and speculate what Scotland’s dinner plate may look like in 2050. 

Crabmeat is an excellent source of protein but also provides good levels of important minerals, vitamins and beneficial omega-3 fatty acids. However, the meat from the brown crab (Cancer pagurus) can also contain the heavy metal cadmium, both in the white meat but especially so in the brown meat.

Mycotoxins are unavoidable, natural food contaminants which are produced by fungi growing on agricultural crops. Growth can occur in the field or in storage.

This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.

Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply. 

'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.

SEFARI scientists are investigating the potential benefits of supplementary soluble indigestible fibres for promoting healthy weight loss.