Program “Partner for Growth”: Danone partners with Chr. Hansen for bio-solutions in dairy and plant-based.

Danone is joining forces with global partners as part of its newly launched “Partner for Growth” program, which is designed to transform how Danone works with its

Cell grown fruit: Uniting plant biology and food science through cellular horticulture

Scientists in New Zealand are culturing plant cells to grow fruit without a tree, vine or bush, with initial trials using blueberries, apples, cherries,

Yeast ‘Rewiring’ Creates Designer Fats for Plant-Based Foods

Plant-based foods often struggle to provide consumers with the same functionality and taste experience as their animal-based foods. Melt&Marble is addressing this challenge by producing designer fats that mimic the sensory characteristics of

Plant-based foods innovation for healthy living

Consumers’ concern about their choice of food, and their possible health and environmental implications has led to noticeable changes in dietary patterns and a growing shift to the consumption of PBFs, mostly for the purpose of promoting healthful living, conserving animal life and enhancing environmental sustainability (Bresciani & Marti 2019; Estell et al. 2021; Małecki et al. 2021; Nychas et al. 2021). There now exists an increased consciousness among many consumers to adopt plant-based foods due to

Bayer banks on gene editing for climate resilience.

German multinational biotechnology and pharmaceutical company Bayer has teamed up with gene-editing company Pairwise to develop a new generation of short-stature corn. The collaboration aims to offer farmers around the world

Patulin combatted by fungal strain

Researchers have identified a species of fungus that transforms patulin, a dangerous mycotoxin sometimes found in fruits, into less toxic byproducts.

Import delay post-Brexit controls

The UK has delayed the implementation of post-Brexit controls on food, plant and animal produce imports from the EU – for the fifth time. If no further delays are announced, the border checks will come into force on January 31, 2024.

Xylella fastidiosa research targets disease-resistant plants

Research on Xylella fastidiosa is advancing in resistant plants, insect vectors, targeted pest control strategies and advanced technologies for early detection, such as image analysis techniques. Preparedness and early detection remain key in the fight

Sourdough bread flavour compounds

Scientists in Germany have isolated, identified and quantified 21 key flavour compounds in sourdough bread crumbs by using an updated version of “sensomics.” The findings can help bakers control the quality of their bread, prevent them from becoming

Texture of plant based food improved?

Current plant-based market offerings have often failed to meet the taste and texture demands of flexitarian consumers, according to International Food & Fragrances (IFF) representatives, who are working to develop their range of binding solutions to address this ongoing industry challenge and overcome some of the roadblocks

Protein ingredients using precision fermentation

Novozymes and Arla Foods Ingredients are partnering together to develop protein ingredients using precision fermentation. The partnership will enable the companies to further explore a solution for disease-specific medical nutrition.

Protein microgels: unlock plant-based juiciness

A new technique developed by researchers at the University of Leeds in the UK could make plant-based meat alternatives more appealing to consumers by enhancing their texture and mouthfeel. The method involves creating tiny gel-like particles from plant

Hydroponic fodder the best livestock feed

Hydroponic fodder is a young tender grass that is produced by growing seeds (cereal grains such as barely) without soil, and with very little water; within six-seven days, the seeds are sprouted, the seedlings will be up to 30-35 cm tall and provide highly

Oatly opens ice cream pop-up in Amsterdam

Oatly has opened a pop-up store in Amsterdam, the Netherlands, to showcase its oat-based soft serve ice cream. The store supplies the dairy-free treat in a “100% eco-friendly” cup produced from paper board without a traditional plastic coating

How heat treatment affects a milk alternative made from rice and coconut water

Whether they’re made from soybeans, almonds, oats, or just sourced straight from the cow, milk products must go through heat treatment to prevent harmful bacterial growth and keep them safe. But understanding how these processes affect new, plant-based milk formulations could make the beverages more pleasant to drink as well. Researchers reporting in ACS Omega have discovered how pasteurization and sterilization affects the look and feel of one such drink made from coconut and rice.

Unsold food must be donated by supermarkets

In Brussels, large supermarkets will have to donate their unsold food to food aid from next year. It concerns all foodstuffs that have not been sold one day before the best before date.

Grocery shoppers redefine value amid financial challenge

Rising grocery store prices continue to be a major hurdle for consumers in 2023 as more than two-thirds of shoppers report they are spending more on groceries than one year ago, according to recent data from FMI – The Food Industry Association.

Biodiversity conservation through food

Nature-positive foods could play an essential role in meeting the goals set at the UN Biodiversity Conference to halt and reverse biodiversity loss. However, there is no widely agreed definition. Measuring and encouraging nature-positive farming was one of the key themes at this year’s Sustainable Food Summit that Nutrition Insight attended.

Label date bias leads to unnecessary food loss

Up to half of US consumers could be throwing away perfectly good milk based on the best-before-date label alone, without paying attention to the words accompanying it, according to a new study. Milk represents 12% of all food waste by US consumers.

Manuka honey dispute about recent trademark decision

The Australian Mānuka Honey Association has welcomed the move by New Zealand’s Mānuka Charitable Trust that it would not appeal the trademark ruling by New Zealand’s Intellectual Property Office (NZIPO).

AI-developed energy drink utilises e-mouths to choose flavour

Hell Energy has created what it claims is the first energy drink to be entirely developed by AI. Not only has the formulation, recipe and flavour profile been selected using predictive intelligence but the drink itself was “tasted” by advanced AI systems.

Aspartame may be designated ‘possibly carcinogenic’

The World Health Organization (WHO) in July plans to list aspartame as “possibly carcinogenic,” according to a story published by Reuters on June 29.

The International Agency for Research on Cancer (IARC), WHO’s research cancer unit, finalised the ruling earlier this month, according to the report.

EU law could lack scope to incentivise regenerative agriculture

The EU’s incoming law to combat deforestation could fail to achieve the global impacts regulators expect unless the UN delivers a complementary framework to support it. Industry insiders warn that the European transparency rules could simply shift environmentally damaging activities from monitored to unmonitored regions if demand for forest-based products persists. They also mention the lack of focus on reinforcing regenerative agriculture

Transforming carbon dioxide into protein

The Bill & Melinda Gates Foundation and the Novo Nordisk Foundation have joined forces to support a new consortium utilising CO2 to produce protein for food applications. They are targeting food insecurity and combating greenhouse gas emissions from agriculture.

Dairy prices and inflation leads to challenging 2023

The Dutch multinational dairy cooperative FrieslandCampina has confirmed its outlook for 2023, which anticipates a complex year due to high inflation and low basic dairy prices.

Resources to enhance circular economy

With continuous pressures on supply chains and the need to feed the world’s growing population, Symrise aims to pioneer side stream upcycling, providing markets with access to greater quantities of ingredients while preserving precious resources. The

Wholly Veggie hiding vegetables in plain sight

One in 10 adults eat the recommended daily serving of vegetables, according to the Centers for Disease Control and Prevention. A Canadian frozen food brand seeks to sneak cauliflower, broccoli and sweet potatoes into more diets.

Diets that are “free from”

Avoidance diets such as lactose-free and gluten-free are growing in today’s market. Consumers are looking for products that taste good and support their physical and mental well-being. This has led to a rise in better-for-you options, such as

Innovation speeding up: target future food trends

Roquette has unveiled a €4.5 million (US$4.8 million) innovation center in Lestrem, France, geared toward fostering food innovation and accelerating the launch of novel products. The facility is equipped with state-of-the-art capacities for high-

Mediterranean diet may lower brain age

Following a green Mediterranean diet, which is higher in dietary polyphenols and lower in red and processed meats, could reduce the risk of neurological conditions by lowering weight and brain age. The lifestyle intervention also decreased liver fat and

Bio-based ethylene to reduce carbon emission

Dow has entered into a long-term supply agreement in North America with biomass refineries operator New Energy Blue, which is set to create bio-based ethylene from renewable agricultural residues.

Food waste reduction with side streams and science

The Institute of Food Technologists (IFT) is examining global food insecurity and how to address one of the world’s biggest food challenges – food loss. In its latest whitepaper, Food Science and Technology Solutions to Improve Food and Nutrition Security: Reducing Food Loss and Valorising Food Processing Side Streams, IFT outlines the challenges, solutions, and opportunities in

Hershey highlights progress in cocoa sourcing visibility

The Hershey Co. has made progress on its major sustainability goals and priorities, according to its ESG report from 2022. Cocoa farming communities are also impacted.

Space Food challenge: Feeding astronauts

NASA is looking to solve the challenge of creating reliable solutions to nutritiously and sustainably feed astronauts embarking on longer and more complex space missions. The US agency has completed the second phase of its Deep Space Food Challenge, with

Type 2 diabetes due to poor diet

Poor diet is estimated to have resulted in 14.1 million new diagnoses of the noncommunicable disease in 2018, according to research analyzing the dietary intake of 184 countries. This represents around seven out of ten cases globally.

Food Price Index has increased

The UN Food and Agriculture Organization (FAO)’s Food Price Index has increased amid higher international quotations for sugar, meat and rice. According to the FAO’s latest figures, the benchmark index of global food commodity prices rose in April for the first time in a year.

Sugar supply shortage drives higher prices in EU

A few months after European sugar producers warned of a devastating blow to the beet sector as the Court of Justice of the EU stopped emergency exemptions for seeds treated with neonic insecticides, sugar

Fermentation accelerating alternative protein development

Efforts to use fermentation in the production of alternative proteins are showing signs of maturation, according to a state-of-the-industry report from The Good Food Institute (GFI) focusing on fermentation in meat, seafood,

Deforestation law finds industry favour

The European Parliament’s decision to adopt a new law to fight global deforestation has been welcomed by major industry players like Nestlé and Barry Callebaut as a positive step toward high-quality, sustainable food systems, but also left

Gut health improved by these ingredients

FrieslandCampina Ingredients has developed a solution to support gut health in athletes and active consumers.

Snacking and confectionery a healthy turn

As part of the ISM trade fair, a mix of burgeoning companies started within the last five years are presenting their innovative products and concepts in the Start-up Area and also pitching their products on stage.

Poland and Hungary ban Ukrainian grain imports

Cheap Ukrainian foodstuffs have destabilised Eastern European markets, moving Polish and Hungarian authorities to implement a swift ban on grain imports and oil crop seeds from the country. The restrictions will remain in place until the end of June.

L-theanine green tea added to portfolio

As consumers are seeking ways to improve their overall health and wellness, FFP has given them one more way to do so by expanding its portfolio of health and wellness solutions by adding natural L-theanine to its products.

Plant-based alternatives launch

DSM is introducing a comprehensive, functional ingredients toolkit for plant-based fermented products, such as yogurt alternatives. The Plant Power Toolkit features enzymes, cultures, hydrocolloids, proteins, nutritional solutions and

Keep labels clean with hydrocolloids

KANSAS CITY — Count plant-based, non-GMO and naturally sourced as ways hydrocolloids and gums may add to the clean label attributes of foods and beverages. Even carrageenan, which was being

Eggs remain to be expensive in 2023

Research flags that egg prices have reached record levels in several markets and have shaken the global supply chain for many months. While prices may be showing signs of decreasing, Rabobank expects them to remain

Synthetic foods set to ban in Italy

The Italian government is set to ban fake meat and other synthetic food items in a bid to preserve its traditional cuisine.

The impending ban came to fruition, thanks to the efforts of Italian Prime Minister Giorgia Meloni, whose populist coalition

Honey frauds in Europe: Imports are mixed with syrup

According to European Commission investigations, 46% of collected samples of honey imports are suspected of being adulterated with syrups. This situation has been denounced by Copa and Cogeca, who insist it is high time for the EU to act on this fraud. According to investigations, 46% of the collected samples have been suspected of being adulterated with syrups.

3D printing for innovative food products

In Physics of Fluids, from AIP Publishing, University of Ottawa researchers Ezgi Pulatsu and Chibuike Udenigwe identify a range of factors that affect the 3D print quality and shape complexity of food created with additive manufacturing. Accounting for these features can increase food quality, improve control, and speed up printing.

Sustainability toolkit to help herb farmers meet challenges

The Sustainable Herbs Program (SHP) has updated its toolkit to support companies in ensuring a long-term, sustainable supply of botanicals. NutritionInsight sits down with Ann Armbrecht, SHP director, and Taylor Clayton, sustainability impact manager at Traditional Medicinals, to discuss how the update can help build a more sustainable herb industry.

Food colouring nanoparticles affect human gut

Metal oxide nanoparticles – ubiquitous in nature, and commonly used as food colouring and anti-caking agents in the commercial ingredients industry – may damage and disturb parts of the human intestine, according to new research conducted by Cornell and Binghamton University scientists.

Affordability and health push bakery innovation

Innovating healthier baked goods while overcoming the mounting challenges of raw material availability like eggs and pricing challenges linked to higher energy costs, are among the hot button topics in the bakery space. Improving functionality at the same time as managing food waste by extending preservation and boosting flour quality, are also key themes important to bakery innovators.

Why is it so hard to make vegan fish?

A decade ago, going vegetarian meant that despite all the great meat alternatives, finding a vegan form of seafood that tasted and looked good was a huge challenge. It’s only now, 10 years later, that new food science innovations could finally make the vegan, whole-cut fish a reality.

Precision fermentation to unlock environmental gains and improve food tech

Consumer perceptions toward new food technology innovations are shifting with a recent study revealing that over three-quarters (77%) are likely to purchase products made with ingredients produced via precision fermentation.

Carbon emissions from fertilisers could reduce by 80% before 2050

Researchers from the University of Cambridge have said carbon emissions from fertilisers could be reduced to one-fifth of the current levels by 2050.

By calculating the carbon footprint for the full life cycle of fertilisers, researchers at the University of Cambridge have claimed that carbon emissions could be reduced by as much as 80 percent by 2050.

Cult Food Science to launch cell-based coffee and candy

Cult Food Science Corp., an investment platform accelerating the development of cellular agriculture technologies, is expanding its operations with the launch of Cult Foods, a new products division focused on developing and commercialising cell-based food and beverage items.

Fish genome has potential to improve food security

Unleashing the power of seaweed farming for food, feed and fuel

A University of Queensland-led study has shown that expanding global seaweed farming could go a long way to addressing the planet’s food security, biodiversity loss, and climate change challenges.

New methods, sources spurring plant protein innovation

Precision fermentation and canola protein may accelerate plant protein innovation. Seaweed protein also may make a splash in the future.

Science and innovation strengthen global food systems

Food systems, from production to consumption, are complex in nature and require co-ordinated efforts at different levels. Food systems are the public policy decisions, the national and global supply chains and the public or private individuals and groups that influence what we eat.

Electricity technology to save energy in drying processes

Scientists of five Dutch universities join forces in the ELECTRIFIED project. There they use the power of electricity and electrical fields to develop breakthrough technologies for large energy savings in industrial drying processes. Current drying processes to make, for example, powdered milk or paper are based on air or steam and are energy-intensive.

Fears of food traceability raised by EU talk on new GMOs

Concerns are growing that upcoming food gene-editing (New Genomic Techniques or NGT) regulation in the EU might be too lax. A coalition of more than 50 food and environmental organisations have joined forces to oppose EU proposals that would allow NGT foods to reach markets without going through the existing burdensome GMO approval process.

High-fat diet allows expulsion of intestinal parasite worms

Scientists have discovered that a high-fat diet allows the immune system to eliminate a parasitic worm which is a major cause of death and illness in the developing world.

The best oil: Extra virgin olive oil contributes to better breast milk quality

Sweetener linked with anxiety in new research

Scientists linked aspartame to anxiety-like behaviour in mice in new research. Aspartame is a common artificial sweetener used in many foods and drinks, such as diet soda.

Foods that boost good cholesterol levels in the body

From barley to soybean, here’s a list of foods that can help you ensure healthy cholesterol levels.

Harmful fungal toxins in wheat: a growing threat

Wheat is the most widely cultivated crop in the world, and it is under growing attack from harmful toxins. Across Europe, almost half of wheat crops are impacted by the fungal infection that gives rise to these toxins, according to a new study.

Quinoa can make a better cookie

The ‘super grain’ quinoa has the potential to make a super cookie, according to new research. Researchers found two types of quinoa, and they had great functionality as a potential high-fiber and protein additive flour for commercial cookies.

Six foods that may become more popular as the planet warms

No matter how you slice it, climate change will alter our foods and what we eat in the future. Now, just 13 crops provide 80 percent of people’s energy intake worldwide, and about half of our calories come from wheat, maize, and rice. Yet some of these crops may not grow well in the higher temperatures, unpredictable rainfall, and extreme weather events caused by climate change. Already, drought, heat waves, and flash floods are damaging crops around the world.

Low nutritional quality in many vegetarian meat substitutes

The availability of foods based on plant proteins to meat substitutes has increased dramatically as more people choose a plant-based diet. At the same time, there are many challenges regarding the nutritional value of these products.

New biosensor system can detect rotten meat easier

To improve food safety, a group of researchers designed a new, inexpensive, reliable, and consumer-friendly technology that identifies the presence of the toxin putrescine in beef.

Some guts are better than others at harvesting energy

New research suggests that a portion of the Danish population has a composition of gut microbes that, on average, extracts more energy from food than do the microbes in the guts of their fellow Danes. The research is a step towards understanding why some people gain more weight than others, even when they eat the same.

Cows that ate hemp Produced milk with THC and CBD

New research adds insights to the debate over using industrial hemp as livestock feed

Food dye can trigger inflammatory bowel diseases

Researchers say that consumption of Allura Red food dye over the long term can be a potential trigger of inflammatory bowel diseases (IBDs), Crohn’s disease, and ulcerative colitis. This food dye is a common ingredient in candies, soft drinks, dairy products, and some cereals.

Study shows that honey reduces cardiometabolic risks.

Researchers have found that honey improves key measures of cardiometabolic health, including blood sugar and cholesterol levels — especially if the honey is raw and from a single floral source.

Pollination loss increases chronic diseases

Inadequate pollination has led to a 3-5% loss of fruit, vegetable, and nut production and an estimated 427,000 excess deaths annually from lost healthy food consumption and associated diseases, including heart disease, stroke, diabetes, and certain cancers, according to new research. It is the first study to quantify the human health toll of insufficient wild (animal) pollinators on human health.

New weapon: Food spray deploys “billions of tiny soldiers”

Researchers have developed a way to coax bacteriophages – harmless viruses that eat bacteria – into linking together and forming microscopic beads. Those beads can safely be applied to food and other materials to rid them of harmful pathogens such as E. coli O157. Each bead is about 20 microns, (one 50th of a millimeter) in diameter and is loaded with millions of phages.

Reducing hidden salt in processed foods

Nine in ten people consume more than the recommended limits for sodium which mostly comes from salt in the diet, an excess of which leads to high blood pressure, raising the risk of cardiovascular diseases, including heart attack and stroke.

Whole-grain food consumption impacted by consumer skepticism

Despite numerous health benefits and recommendations from dietary guidelines, whole-grain food intake remains low globally. A research article featured in the Journal of Nutrition Education and Behaviour studies consumer understanding of whole-grain food definitions and industry labeling practices.

Processed foods key to rising obesity

A year-long study of the dietary habits of 9,341 people has backed growing evidence that highly processed and refined foods are the leading contributor to rising obesity rates in the Western world.

Dry pet food more environmental friendly than wet food

Feeding your pet dry food instead of wet food may have less of an impact on the environment.

Electronic tongue that mimics human tastebuds

Would you taste rotting meat to measure its degradation of taste? Chances are, you’d rather not — so scientists have created an electronic tongue that can do it instead.

Gen Z could respond favourably to GMOs

Communicating with Gen Z consumers could improve the perception and sales of food with genetically modified organisms (GMOs), said a speaker at a virtual “Boardwalk Talks” presentation put on Nov. 16 by Culinary Tides, Inc., Oakland Park.

Increasing Levels of CO2 Results in Less Nutritious Crops

Elevated levels of CO2 make it difficult for plants to obtain the minerals necessary to grow and provide nutritious food.

Examining the Safety of Alternative Milks

Milk alternatives contain more ingredients than just water and nuts or seeds—from different fortifications with vitamins and nutrients to some types of additives.

Chocolate with less sugar more cocoa is coming

Researchers have long tried to create low-sugar chocolate. Now, one of the (Swiss) industry’s giants says it may have figured it out.

Low vitamin D linked to increased risk of premature death

Researchers from the University of South Australia have found a causal relationship between vitamin D deficiency and increased mortality risk

Intensified meat production a long-term risks?

As climate change threatens global food supplies, countries will need to increase the efficiency of food production, bringing about short-term gains, such as decreased deforestation, but long-term risks, including future pandemics stemming from animal-borne diseases, find a new analysis.

How fungus make potent toxins that can contaminate food

Genetically engineering Aspergillus (fungus) species to delete certain proteins stop mycotoxin production.

New research on groundcherry bears new fruits

As groundcherry plants flower to produce fruit, they develop a papery, balloon-like husk around their berries—called an inflated calyx, seen here. CSHL researchers built new genetic models for two types of groundcherry.

Food of the future: Bacteria-based, fat-free whipped cream

It’s no secret that whipped cream is composed of 38% saturated fat, making it a not-so-fluffy caloric and climate issue as well. Therefore, a group of researchers at the University of Copenhagen’s Department of Food Science set out to develop a low-fat, more sustainable alternative for whipped cream.

AAK partners with Arzeda to transform oils with enzymes

The protein designer, which has worked with BP and Unilever, has long wanted to use its processes to help make the food industry more sustainable and efficient, said CEO Alexandre Zanghellini.

Pros and cons of GMOs

Farmers have been modifying crops for centuries. But as genetic changes become more and more heavily planted into our food system, what are the pros and cons of GMOs?

Lab-grown fish sticks are coming

Berlin-based Bluu Seafood revealed fish sticks and fish balls made from cells cultured in a lab, without killing any real fish

Would you like a QR code embedded in that cookie?

Researchers from Osaka University develop “interiqr”, a novel three-dimensional (3D) printing method for embedding QR codes in cookies.

3D food printers are already a science fact

Before long, every consumer’s kitchen will have 3D food printers on its countertops — just another kitchen tool to make preparing meals (or snacks) easier and faster.

Simple Changes to Animal Feed Could Supply Food for One Billion People

Materials currently fed to livestock and fish could be redirected to increase the amount of food available for people.

Which Grains You Eat Can Impact Your Risk of Premature Heart Disease

A new study found eating refined grains was associated with an increased risk of premature heart disease and whole grains consumption with reduced risk.

McDonald’s firmly puts the McPlant on the menu in the Netherlands

McDonald’s is putting its plant-based burger, the McPlant, permanently on its menu. The burger chain announced this Monday after a successful pilot last year. Just last month, McDonald’s ended sales of the vegetarian version in America.

Black Tea Consumption Linked to a Lower Risk of Death

The study found that people who drank two or more cups of black tea a day had a 9 to 13 percent lower risk of death.

Researchers Develop a Better, Less Toxic Type of Rice

Using genetics to keep cadmium low and make rice less toxic.

Is Breadfruit the Climate Change-Proof Food of the Future?

New research suggests it will fare better than our current staple crops under warming conditions

Ultra-Processed “Gateway” Foods May Lead to Unhealthy Eating Choices In Teens

A new study reveals that ultra-processed foods may trigger additional unhealthy food choices in teens.

500-year drought expected to destroy Europe’s corn crops, risk of global famine now looking worse than ever

Not enough water is making its way to food (corn) crops in Europe, according to reports. And the next thing on the agenda, as a result, widespread crop failures.

The 5 Most Nutrient-Dense Vegetables Based on Science

Vegetables of all colours are packed with vitamins, minerals, fiber, and phytonutrients. You can’t go wrong by adding more colourful produce to your plate. There are, however, vegetables with a higher nutrient content relative to their calories, making them exceptionally helpful for weight control and health.

Researchers Cook Up Mealworms Into a Tasty Seasoning

This vegetable oil is the primary cause of deforestation

Grapes consumption have impact on health and lifespans

In comprehensive studies published recently in the journal Foods, it was reported that the long-term addition of grapes to the diet of mice leads to unique gene expression patterns, reduces fatty liver, and extends the lifespan of animals consuming a high-fat western style diet. The research team was led by Dr. John Pezzuto of Western New England University.

Acai berries and the science-backed health benefits

Acai berries are widely acknowledged as a nutrient powerhouse for the wide array of phytonutrients and potent antioxidants they contain. A study published in the Journal of Agricultural and Food Chemistry has recognised the beneficial properties of acai (Euterpe oleracea) used in food and nutraceutical products.

Meat out of thin air using air protein

LISA DYSON AND John Reed, the former a physicist and the latter a materials scientist, were working together at the Department of Energy’s Berkeley Lab and had a common goal: They wanted to help curb climate change, and they knew one way to do that was to look at the food on our plates. Agriculture is

Titanium Dioxide no longer usable in food as colour additive

Titanium dioxide (E171) is an additive that is used in food as a colour. The function of food colours is to make food more visually appealing, to give colour to food that would otherwise be colourless, or to restore the original appearance of food. Titanium dioxide is used to provide whiteness and opacity to foods.

Make almonds a part of your daily diet!

Adding a regular serving of nuts to your diet can go a long way toward keeping your body healthy. They are tasty, versatile, and super easy to prepare. While almost all nuts have health benefits, almonds are among the best choices you can make. So, what help can you get from a regular serving of almonds?

Un-beet-able: Study shows beets can boost athletic performance

Beets are often used to make a sour soup called borscht or salads, but the root vegetable might soon be consumed by many athletes.

High-sugar diet increases pregnant women’s diabetes and liver disease risk

Pregnant mothers should follow a balanced diet, especially if they want to avoid long-term health risks and any dangers to their unborn child. According to a study published in the Journal of Endocrinology, following a high sugar diet during pregnancy alters levels of progesterone and dopamine in the brain, which may cause behavioural changes that can affect the care of offspring and

Lager Beer Could Help Men’s Gut Microbes, Reduce Risk of Disease

Numerous studies have shown health benefits from moderate alcohol intake (from beer for example). This is especially the case with wine.

We Should Be Eating More Insects and Using Their Waste

Marcel Dicke already knew that insects are an excellent source of protein for humans, but he didn’t expect to learn that they have such a positive impact on plants.

Who trusts gene-edited foods? New study gauges public acceptance

Through CRISPR and other gene-editing technologies, researchers and developers are poised to bring dozens—if not hundreds—of new products containing foods to grocery stores.

Cocuus raised funds to upscale artificial animal protein 3D bioprinting technology

Spanish start-up Cocuus has raised €2.5M ($2.7M) in its pre-Series A funding round. The funds will be used to scale up its 3D bioprinting process for producing plant or cell-based animal protein food analogs.

A type of vitamin E found in nuts helps prevent asthma attacks

No superfood can cure asthma, but according to a fascinating study published in the Journal of Allergy & Clinical Immunology, a type of vitamin E found in nuts helps prevent asthma attacks by reducing airway inflammation. The findings suggest that asthma can be naturally managed by making dietary changes or taking a supplement.

Apigenin, a compound in parsley, offers cancer-fighting benefits

Parsley is normally used as a garnish and not as the star of a main dish. But according to a study, parsley deserves a bit of the culinary limelight too, especially since it contains apigenin, a compound that can help fight cancer.

The FDA May Nix the Word ‘Milk’ From Your Almond Milk Carton

When you drop a box of almond milk into your shopping cart, or order an oat-milk latte, are you being bamboozled?

Consumption of citrus fruits linked to lower stroke risk

Citrus fruits are known for being full of vitamin C and having immune system-boosting properties. According to a study, regular consumption of nutritious citrus fruits may also help reduce stroke risk.

Study suggests compounds in goji berries can boost eye health

Age-related macular degeneration (AMD) is a condition that involves the deterioration of the light-sensing macula in the retina of the eye. AMD is the leading cause of blindness in Americans older than 65.

European fruits with traces of most toxic pesticides ‘up 53% in nine years’

Contamination of fresh fruits by the most hazardous pesticides has dramatically increased in Europe over the past decade, according to a nine-year study of government data.

Gene-edited tomatoes could be a new source of vitamin D

Tomatoes gene-edited to produce vitamin D, the sunshine vitamin, could be a simple and sustainable innovation to address a global health problem.

This Startup Wants You to Eat Ground-Up Chicken Bones

A Finnish company says it has found a way to incorporate bone into ground chicken, lowering the production cost and environmental impact of the meat. But will anyone eat it?

Not so sweet: Study links artificial sweeteners to liver damage

More evidence has emerged linking artificial sweeteners to liver damage, specifically non-nutritive sweeteners like acesulfame potassium and sucralose, which are used as no-calorie sugar substitutes.

Researchers Grew Tiny Plants in Moon Dirt Collected Decades Ago

Anna-Lisa Paul had tried for years to get her hands on some real samples of lunar soil collected by Apollo-era astronauts. After she’d refined her research proposal multiple times, NASA finally granted her request in 2021, allowing her team to try growing tiny plants in moon dirt that had been lifeless for billions of years.

‘Friendly’ gut bacteria may eliminate pathogens

New research from scientists at UC Davis Health provides clues for how friendly bacteria in the gut —probiotics— may help eradicate bacterial pathogens like Salmonella by competing with them for needed resources.

For Insect Farming to Work, Scientists Need to Build a Better Bug

Christine Picard’s search for a better bug to feed the world starts with dead bodies. Well, not the corpses themselves, but the blow flies, flesh flies, and other squirmy, wriggly things that wing their way to corpses in the minutes and hours after death. Picard, a forensic entomologist at Indiana University–Purdue University Indianapolis, studies why some insect species grow much more quickly than others.

This Startup Is Trying to Make Juicy Steaks Out of Thin Air

Lisa Dyson and John Reed, the former a physicist and the latter a materials scientist, were working together at the Department of Energy’s Berkeley Lab and had a common goal: They wanted to help curb climate change, and they knew one way to do that was to look at the food on our plates, such as steaks.

Fungi-based meat alternatives to help save the Earth’s forests

The market-ready meat alternative is very similar in taste and texture, but is a biotech product which — by replacing beef — involves much less land resources and greenhouse gas emissions from agriculture and land-use change. This goes under the assumption of a growing world population’s increasing appetite for beefy bites, and it is the first time researchers have projected the development of these market-ready meat substitutes into the future, assessing their potential impact on the environment.

Scientists Are Making a Red Dye From Bugs in the Lab

An average trip to the grocery store can yield a cartful of colourful foods. Bright among the rainbow are the reds, lending hues to products such as raspberry jam, canned cherries, strawberry licorice and red velvet cake. Often, their source is a certain small insect like a bug for instance.

‘Keto’ molecule may be useful in preventing and treating colorectal cancer

A molecule produced in the liver in response to low-carb “ketogenic” diets has a powerful effect in suppressing colorectal tumor growth and may be useful as a preventive and treatment of such cancers, according to a new study from researchers at the Perelman School of Medicine at the University of Pennsylvania.

Bioactive and sustainable plastic material made by reusing pineapple residues

A group of researchers from the University of Alicante Department of Analytical Chemistry, Nutrition and Food Sciences has been working, since the end of 2021, on a project on development of natural bioaromas to increase the shelf life of fresh food and reduce food waste. The goal is to achieve new sustainable plastic materials of natural origin that, obtained from pineapple waste, both from the core and the rind, have synergistic natural active systems with dual action.

New technologies for cultivated meat production

Cultivated meat is defined by growing meat products directly from its building blocks, the cells, rather than from the entire animal. Although often categorised as ‘alternative protein’, cultivated meat is an alternative to the current meat production process. Cultivated meat aims to allow the consumer to maintain the culinary and sensory qualities of the meat they have always loved, eliminating the need to remove meat as a central part of our diets.

Scientists Create Ideal Pizza Dough That Rises Perfectly Without Yeast

In typical breads, yeast produces bubbles via a biochemical process, causing dough to rise and develop into light, airy, and tasty treats. Without that yeast, it is difficult to make morsels with the same characteristic taste and texture. The perfect, yeast-free pizza, as such a food, presents an important challenge for bakers and yeast-intolerant crust enthusiasts across the globe.

New and Improved Cherry Flavour Thanks to the Petunia Flower

That cherry flavour you enjoy in candy and soda is likely a combination of aromatic and flavour compounds discovered through the study of plants in laboratories far from cherry trees. It and the sweet scent of your almond extract may actually be courtesy of a petunia flower.

Eating avocado is linked to lower risk of cardiovascular disease

Eating two or more servings of avocado weekly was associated with a lower risk of cardiovascular disease, and substituting avocado for certain fat-containing foods like butter, cheese or processed meats was associated with a lower risk of cardiovascular disease events, according to new research published today in the Journal of the American Heart Association, an open access, peer-reviewed journal of the American Heart Association.

Residual water gives seaweed cultivation a boost

Process water from the food industry is an excellent fertiliser in land-based seaweed cultivation. Not only does the seaweed grow faster; its protein content also multiplies. In this way, process water can go from being a cost to becoming a resource in the food industry.

Good news for coffee lovers: Daily coffee may benefit the heart

Drinking two to three cups a day was associated with greatest heart benefits

Drinking coffee — particularly two to three cups a day — is not only associated with a lower risk of heart disease and dangerous heart rhythms but also with living longer, according to studies being presented at the American College of Cardiology’s 71st Annual Scientific Session. These trends held true for both people with and without cardiovascular disease. Researchers said the analyses — the largest to look at coffee’s potential role in heart disease and death — provide reassurance that coffee isn’t tied to new or worsening heart disease and may actually be heart protective.

How scientists make plant-based foods taste and look more like meat

In 2019, Burger King Sweden released a plant-based burger, the Rebel Whopper, and the reaction was underwhelming. So, the company challenged its customers to taste the difference.

Burger King Sweden created menu item where customers would have a 50-50 chance of getting a meat burger or a plant-based one. To find out, they had to scan the burger box in Burger King’s app. The results: 44 per cent guessed wrong — customers couldn’t tell the difference.

Obesity: Unhealthy Diet Leads to Fatal Activation of Immune Cells

An unhealthy diet leads to fatal activation of immune cells. A team of researchers from LMU, in collaboration with the Harvard Medical School in Boston, has uncovered new molecular influences.

Scientists Warn: Nutritious Fish Stocks Are Being Squandered by Salmon Farming

Eating wild-caught fish instead of using it as feed in salmon farming would allow nearly four million tonnes of fish to be left in the sea, while providing an extra six million tonnes of seafood for human consumption, a study finds. Scientists studying the Scottish salmon farming industry say that using only fish by-products — such as trimmings — for salmon feed, rather than whole wild-caught fish, would deliver significant nutritional and sustainability gains. This would allow 3.7 million tonnes of fish to be left in the sea, and enable global annual seafood production to increase by 6.1 million tonnes.

Hybrid metabolism found in fermented food microbe

Researchers at the University of California, Davis, and Rice University have discovered that lactic acid bacteria use a previously unknown energy metabolism, which radically changes the scientific understanding of how these bacteria may thrive in their natural environments.

Lab-Grown Coffee Passes Taste Test

Finnish researchers brew batch using a bioreactor for a more sustainable, climate-conserving java crop. Coffee leaves cultured in laboratory conditions produced a brewed batch that smelled and tasted like the real deal.

Potato genome decoded

More than 20 years after the first release of the human genome, scientists at the Ludwig-Maximilians-Universität München and the Max Planck Institute for Plant Breeding Research in Cologne, have for the first time decoded the highly complex genome of the potato. This technically demanding study lays the biotechnological foundation to accelerate the breeding of more robust varieties — a goal in plant breeding for many years and an important step for global food security.

Ahiflower: Unrivaled as the richest plant source of omega fatty acids

Ahiflower is the commercial name given to the Buglossoides arvensis plant. Its name is derived from the Hawaiian word “Ahi” for yellowfin tuna, the benchmark for good sushi tuna. In the same way, it is an acknowledgment of this remarkable plant’s relationship to traditional omega fatty acid sources.

Adding nuts to your diet provides mental benefits

A recent study reveals that adding more nuts to your diet can benefit the brain, as these superfoods improve cognition, healing, learning and memory. Researchers at Loma Linda University compared the effects of six nuts – almonds, cashews, peanuts, pecans, pistachios and walnuts – on brainwave frequencies associated with important brain functions.

Scientists develop fast method of detecting toxin from pesticides

A group of Australian researchers has developed a new and fast method of detecting a dangerous toxin from pesticides and chemical weapons. The study, explains how perovskite nanocrystals, which were being used to develop new solar panels, can change color upon detecting methyl iodide.

Certain meats linked with increased high blood pressure risk

A study by Penn State College of Medicine researchers shows a link between diets high in red and processed meats, food insecurity and increased risk of high blood pressure, also known as hypertension.

Saffron is a safer ADHD medication, according to a study

The Centers for Disease Control and Prevention estimates that around 62 percent of children with attention-deficit hyperactivity disorder (ADHD) are taking medications for the disease. One of the most common prescription drugs for ADHD is methylphenidate. The drug, commonly known as Ritalin, is a central nervous system stimulant linked to numerous side effects, including anxiety, nausea, difficulty sleeping, vision problems, increase in blood pressure and loss of appetite.

Natural sweetener xylitol can fight bacteria and viruses, including the COVID-19 virus

Research suggests that xylitol may have both antibacterial and antiviral properties, an unusual combination found in a natural ingredient. Xylitol could help people cut down their use of dangerous and expensive prescription medications against diseases like the Wuhan coronavirus (COVID-19).

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Black walnuts found to suppress appetite and oxidative degradation of lipids

Researchers have found that adding black walnuts (Juglans nigra) to your breakfast not only helps you feel fuller, but also protects your cells from oxidative damage.

Coconut oil-enriched Mediterranean diet can improve brain function in Alzheimer’s patients

Spanish researchers believe that a Mediterranean diet enriched with coconut oil can help improve cognitive function in Alzheimer’s disease (AD) patients. AD is one of the most common types of dementia, accounting for around 60 to 70 percent of cases. This percentage increases dramatically with age. The disease is a progressive and irreversible brain disorder that slowly impairs several cognitive functions, such as memory.

Study reveals parasites in berries

Cyclospora, Toxoplasma, and Cryptosporidium have been detected in berries sold in Norway. Researchers said findings show the need for a system to ensure the parasitological safety of fresh berries. Blueberries, strawberries and raspberries were tested for Echinococcus multilocularis, Toxoplasma gondii, Cyclospora cayetanensis and Cryptosporidium.

Study finds safety hazards common in food crime cases

Food-related crime is a regular but rarely reported event in Finland, committed in different types of establishments, and a variety of products are vulnerable, according to a study. The research looked at Finnish food-related criminal cases with the goal of improving knowledge and prevention of this type of crime. Understanding characteristics of previous cases helps authorities focus food control on potentially high-risk establishments and activities and detect fraudulent practices and products

Black cumin seeds found to help shrink kidney stones

Black cumin seed, also known as black seed, is known for providing benefits for kidney health. With that in mind, Iranian scientists looked into whether black cumin, scientifically known as Nigella sativa, would also have benefits for patients with kidney stones. Previous studies have shown that black cumin seed extract can be used to treat kidney-related issues. These studies have focused mostly on renal fibrosis, the scarring that kidneys sustain whenever they suffer disease or injury.

Sustainable alternative to egg white protein using biotech

The research by the Future Sustainable Food Systems research group at the University of Helsinki together with VTT Technical Research Centre of Finland shows that fungus-produced ovalbumin could have the potential to mitigate part of the environmental burden associated with chicken egg white powder. This is especially true when using low carbon energy sources in the production.

Scientists outline the benefits of marine aquaculture

As a major source of greenhouse-gas (GHG) emissions, food production has long occupied an important place in the climate-change discussion. Writing in BioScience, Alice Jones of the University of Adelaide, and an international team of scientists from the University and The Nature Conservancy, discuss the potential of marine aquaculture, or mariculture, to sustainably feed a growing human population.

Scientists claim GMO tomatoes are not safe, let alone healthy

A genetically modified (GMO) CRISPR tomato manufactured by Sanatech to contain unnaturally high levels of the sedative substance GABA (gamma-aminobutyric acid) has been found to provide no health benefits whatsoever and is probably not even safe for consumption, despite currently being sold on a Japanese market.

Vitamin K can protect you against severe COVID-19

Proper nutrition can make a difference when it comes to many health problems, and COVID-19 is no exception. While zinc, Vitamin C and Vitamin D have been getting a lot of attention when it comes to COVID-19, researchers are now pointing to another useful nutrient: vitamin K. This fat-soluble vitamin is already well-known for its role in blood clotting, and that’s why it could have a protective effect against COVID-19 given the virus’s ability to cause blood clotting degradation of elastic fibers in the lungs. In severe cases of COVID-19, thromboembolism is fairly common. This occurs when a blood clot blocks a blood vessel. Many patients may also experience coagulopathy, which is impairment in the ability of blood to form clots. Both conditions are linked to lower survival rates from the disease.

New food packaging keeps harmful microbes away

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a ‘smart’ food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

GMO foods will now be labeled “bioengineered”

GMO foods will now be labeled “bioengineered” under — ironically — “new food disclosure rules” in the U.S. that took effect on New Year’s Day, because renaming something that has long been associated with negative outcomes is only called “disclosure” by a globalist deep state.

Avocado oil is nearly always adulterated with cheap soybean oil

Over the past several years, avocado oil has really grown in popularity due to the many known health benefits of avocado fruit. But is all avocado oil created equally? Not exactly.

New research published in the journal Food Control has found that, much like olive oil, avocado oil purity and quality varies dramatically.

Israeli researchers say seaweed could stop spread of “covid”

A substance derived from edible marine algae could be the solution to all the Wuhan coronavirus (Covid-19) hysteria.

Israel researchers say that ulvan, the major water-soluble polysaccharide extracted from the cell wall of green seaweed, could be the ticket to stopping coronaviruses (including influenza and the common cold) from infecting human cells.

Japanese scientists discover new benefits of fasting

A team of researchers from the Okinawa Institute of Science and Technology Graduate University in Japan found that there are more benefits to fasting than just losing weight.

Their study, which saw participants undergo a 58-hour fast, found that the body switches from burning glucose to burning fat for energy during fasting, thus producing ketones, butyrates, acylcarnitine and branched-chain amino acids. The team did not include any obese participant in the study, as obesity is known to change markers during fasting.

Omega-3 fatty acids can help with conditions of ageing

Omega-3 fatty acids are essential fats long held to be good for health. These fats provide the starting point for the production of hormones that regulate blood clotting, the contraction and relaxation of artery walls, and inflammation. Studies show that omega-3 fatty acids help prevent age-related conditions like heart disease, stroke and Alzheimer’s disease, and that eating enough foods rich in these healthy fats is associated with lower disease risk.

New models needed for food system transformation

According to a paper titled “Enacting theories of change for food systems transformation under climate change,” published in Global Food Security, food systems are responsible for a third of global greenhouse gas emissions from human activity, and agricultural yields are at risk due to climate change impacts. And yet, there is not a clear picture of the different elements of the agricultural research and food production ecosystem.

Scientists find recipe for anti-cancer compound in herbs

Thyme and oregano possess an anti-cancer compound that suppresses tumor development, but adding more to your tomato sauce isn’t enough to gain significant benefit. The key to unlocking the power of these plants is in amplifying the amount of the compound created or synthesizing the compound for drug development. Researchers at Purdue University achieved the first step toward using the compound in pharmaceuticals by mapping its biosynthetic pathway, a sort of molecular recipe of the ingredients and steps needed.

Acoustic Tools Reveal Food Paradox Answer – Shows How Ocean Life Survives

Ocean predators cannot survive on average concentrations of food found in the water. Instead, they survive by exploiting small patches of food-rich areas peppered throughout the world’s waterways.

During the 181st Meeting of the Acoustical Society of America, which will be held November 29-December 3, Kelly Benoit-Bird, from the Monterey Bay Aquarium Research Institute, will discuss how sonar or active acoustics can be used to interpret and indicate biological hotspots of ocean life. The talk, “A Sound Resolution to the Food Paradox in the Sea,” will take place Wednesday, December 1, at 4:05 p.m. Eastern U.S. at the Hyatt Regency Seattle.

USDA investigates new outbreak of E. coli infections; focus on ground beef

Federal officials have opened an investigation into an outbreak of E. Coli O157:H7 infections suspected to be linked to ground beef. Other than the fact there is an open investigation, no other published information is available from the USDA’s Food Safety and Inspection Service (FSIS). The FSIS has not indicated what producers or what brands of ground beef might be involved. The agency also has not revealed how many people have been infected or what states are involved.

Cocoa butter is a key functional ingredient for 3D-printed plant-based meat alternatives

With meat alternatives on the fast-track toward diversification, Chinese food scientists are delving into new blends of plant-based ingredients tailored for 3D printing. In a study reported in ACS Food Science & Technology, some of their most successful recipes required a thermosensitive ingredient to help with fluidity – cocoa butter. Researchers Songbai Liu and Shanshan Wang tested soy and wheat proteins in formulations containing several other ingredients using a 3D printer. They set out to figure out an approach to making a meat “dough” with these blends that could be produced effectively with the machine.

Wild blue wonder: X-ray beam explores food color protein

A fun food colorant with a scientific name—phycocyanin—provides a vivid blue pigment that food companies crave, but it can be unstable when placed in soft drinks and sport beverages, and then lose its hues under fluorescent light on grocery shelves. With the help of physics and the bright X-ray beams from Cornell’s synchrotron, Cornell food scientists have found the recipe for phycocyanin’s unique behavior and they now have a chance to stabilize it, according to new research published Nov. 12 in the American Chemical Society’s journal BioMacromolecules.

Case study finds plant-based diet can stop chronic headaches

Health experts are now looking into the possibility of using diet to treat migraines after a man successfully eliminated his debilitating headaches by adopting a plant-based diet.

The patient, who suffered from severe headaches for more than a decade, said that his migraines made it almost impossible for him to do his job. His migraines started to disappear within a month of starting a plant-based diet that included lots of dark green, leafy vegetables. Since then, the man has not had a single migraine in over seven years and claimed that he can no longer remember the last time he had a headache.

Intermittent fasting helps reduce inflammation, scientists find

Intermittent fasting, an eating pattern that has become popular recently, can benefit the body not only by helping reduce weight, but also by reducing inflammation. Researchers from the Intermountain Healthcare Heart Institute concluded that intermittent fasting can increase the levels of galectin-3, a protein said to be involved in the regulation of inflammatory responses.

UK projects involve public in food safety issues

Six projects have been funded in the United Kingdom that connect researchers with the public on issues about food safety. The Food Standards Agency (FSA) and UK Research and Innovation (UKRI) awarded £200,000 ($269,000) to the projects that are set to last between six and nine months and begin in late 2021.

Scientists now developing mRNA in vegetables

Most of America is still prohibited by the government from growing natural medicinal herbs (i.e., cannabis, psilocybin mushrooms, peyote) at home. That same government, however, is spending gobs of American tax dollars to develop artificial mRNA plant “vaccines” that Americans will be encouraged to consume and possibly even grow themselves in order to “protect” themselves against the latest designer “viruses.”

Better beer from CRISPR gene-edited barley

After a spell of unexpected rain, before the harvest season, a farmer may be faced with the unpredictable problem of untimely sprouting of barley. Sprouted barley fetches considerably lower market prices and poses an economic burden on farmers and corporations that are at the mercy of nature to survive in the agriculture industry. The aggravation of climate change has not made this situation any better either.

Industrial chemicals – linked to a long list of serious health problems

Chicken nuggets, burritos, and other popular items consumers buy from fast food outlets in the United States contain chemicals that are linked to a long list of serious health problems, according to a first-of-its-kind study published in the Journal of Exposure Science and Environmental Epidemiology.

How scientists make plant-based food taste more like meat

In 2019, Burger King Sweden released a plant-based burger, the Rebel Whopper, and the reaction was underwhelming. So, the company challenged its customers to taste the difference. Burger King Sweden created menu item where customers would have a 50-50 chance of getting a meat burger or a plant-based one. To find out, they had to scan the burger box in Burger King’s app. The results: 44 per cent guessed wrong — customers couldn’t tell the difference.

AI helps design the perfect chickpea

A massive international research effort has led to development of a genetic model for the ‘ultimate’ chickpea, with the potential to lift crop yields by up to 12 per cent.

Scientists call for crop diversity to ensure future food security

Fifteen scientists from six countries have come together to look at the loss of crop diversity – including its causes and its full extent. Their review of hundreds of other studies published over the last eight years has produced alarming findings.

Agricultural runoff contributes to global warming

Nitrous oxide (N2O) is a potent greenhouse gas, with 300 times the warming ability of carbon dioxide. Due to fertilizer runoff from farm fields, an increasing load of nitrogen is washing into rivers and streams, where nitrogen-breathing microbes break some of the fertilizer down into N2O, which the river releases into the atmosphere as it tumbles toward the ocean. But, until now, scientists haven’t had a clear picture of how the process works, what fraction of the runoff winds up as N2O or what steps might be taken to mitigate N2O emissions.

Plant-based jet fuel could reduce emissions by 68%

Replacing petroleum-based aviation fuel with sustainable aviation fuel derived from a type of mustard plant can reduce carbon emissions by up to 68%, according to new research from University of Georgia scientist Puneet Dwivedi.

We must learn that brown and oddly-shaped fruit isn’t bad fruit

We tend to avoid choosing apples with brown spots, assuming that they taste bad. But if we are to end food waste, we’ll need to upend that assumption. UCPH researcher emphasizes that there’s nothing wrong with oddly shaped or bruised apples.

Children who eat more fruit and veggies have better mental health

Children who eat a better diet, packed with fruit and vegetables, have better mental wellbeing — according to new research from the University of East Anglia. A new study published today is the first to investigate the association between fruit and vegetable intakes, breakfast and lunch choices, and mental wellbeing in UK school children. It shows how eating more fruit and veg is linked with better wellbeing among secondary school pupils in particular. And children who consumed five or more portions of fruit and veg a day had the highest scores for mental wellbeing.

Coffee prices are about to skyrocket thanks to unusual weather and COVID-19 labor shortages

If you can’t start your day without a proper cup of coffee, get ready to dig deeper into your pocket as analysts report that coffee prices are poised to soar.

Color-coded nutrition labels and warnings linked to healthier food purchases

A new analysis has integrated findings from 134 studies of the impact of color-coded nutrition labels and warnings found on the front of some food packaging, indicating that these labels do indeed appear to encourage more healthful purchases. Jing Song of Queen Mary University of London, UK, and colleagues present these findings in the open-access journal PLOS Medicine.

Impact of wild meat consumption on greenhouse gas emissions

Consuming sustainably sourced wild meat instead of domesticated livestock reduces greenhouse gas emissions and retains precious tropical forest systems, which in turn mitigates the effects of climate change.

Building ESG into the alternative protein terrain

Plant compound may protect bees from deadly virus that makes them lose their way home

Around the world, honeybees are dying in large numbers. This die-off is in part because of a deadly virus that can kill bees or impair their ability to return to the hives after foraging. But in a study published September 28 in the journal iScience, researchers show that a cheap and naturally occurring chemical compound could prevent or reverse the effects of the virus in bees. Bees that were fed the compound before becoming infected were nine times more likely to survive the virus after five days; by monitoring hives in real time, the researchers also showed that bees that were fed the compound were more likely to return to the hive at the end of a foraging day.

Kids eating fast food more often since pandemic – parents say they’re too stressed to cook

1 in 5 parents say kids eat fast food more often since COVID pandemic started. 1 in 5 parents say they’re too stressed to cook and 1 in 6 say their child eats fast food at least twice a week.

Reducing sugar in packaged foods could prevent heart disease in millions

A new health and economic model clearly shows why it’s imperative that food manufacturers reduce the amount of added sugar in their products.

Gut bacteria influence brain development

Extremely premature infants are at a high risk for brain damage. Researchers have now found possible targets for the early treatment of such damage outside the brain: Bacteria in the gut of premature infants may play a key role. The research team found that the overgrowth of the gastrointestinal tract with the bacterium Klebsiella is associated with an increased presence of certain immune cells and the development of neurological damage in premature babies.

How eating red grapes can help fight off cancer

We all know grapes to be sweet and juicy little fruits — the main ingredients for making red wine. We also know that they’re packed with nutrients, and they can be used to make jams, jellies, raisins and many other food products. But grapes can also be used for other purposes, such as for supporting a healthy heart. In fact, the same compounds that have been shown to help reduce blood pressure and blood cholesterol levels have also been found to help fight cancer in cell culture and animal studies.

Research shows healthier supermarket layout improves customers’ food choices

New research from the University of Southampton shows that removing confectionery and other unhealthy products from checkouts and the end of nearby aisles and placing fruit and vegetables near store entrances prompts customers to make healthier food purchases.

Insect protein has great potential to reduce the carbon footprint of European consumers

The use of an insect as food for humans and animals has both the potential to reduce European consumers’ carbon footprint and contribute to reducing incentives for continued soybean cultivation in the Amazon rainforest. However, when compared to feeding insects to farm animals, the direct human consumption of insects has the biggest potential to reduce our consumption-based carbon footprint.

People are still routinely exposed to aluminum and it’s in more than just food

German officials recently reported that exposed to aluminum compounds in food has been decreasing, yet we are still ingesting more of it than what is deemed safe. Our regular exposure to and ingestion of aluminum compounds come from daily products that include food, cosmetics, baking tools and aluminum foil.

Building Supply Chain Resiliency

Everyone remembers the Great Toilet Paper Shortage of March 2020. It turned out to be the first of many supply chain disruptions during the COVID-19 pandemic, which also included the supply chain for combating the disease itself—ranging from shortages of masks and personal protective equipment in the early months of COVID to an initially sluggish rollout of the vaccines.

Scientists develop ‘greener’ way to make fertilizer

A team of international scientists led by Nanyang Technological University, Singapore (NTU Singapore) has devised a new ‘greener’ method to make a key compound in fertiliser, and that may pave the way to a more sustainable agricultural practice as global food demand rises.

Cellular agriculture development has potential to change food industry

Depending on how it occurs, the development of cellular agriculture—food grown in factories from cells or yeast—has the potential to either accelerate socioeconomic inequality or provide beneficial alternatives to the status quo. That’s the conclusion of a new study led by Penn State researchers, who assessed the potential trajectories for a new technology that synergizes computer science, biopharma, tissue engineering and food science to grow cultured meat, dairy and egg products from animal cells and/or genetically modified yeast.

Drought changes rice root microbiome

Drought can have a lasting impact on the community of microbes that live in and around roots of rice plants, a team led by UC Davis researchers has found. Root-associated microbes help plants take up nutrients from the soil, so the finding could help in understanding how rice responds to dry spells and how it can be made more resilient to drought. The work is published July 22 in Nature Plants.

Flavonoid-rich foods for better blood pressure

Flavonoid-rich foods, including berries, apples, pears and wine, appear to have a positive effect on blood pressure levels, an association that is partially explained by characteristics of the gut microbiome, according to new research published today in Hypertension, an American Heart Association journal.

Solar-powered microbes to feed the world?

Microbes have played a key role in our food and drinks — from cheese to beer — for millennia but their impact on our nutrition may soon become even more important. The world is facing growing food challenges as the human population continues to increase alongside its demand for resource intensive animal products. If these needs are to be met solely by conventional agriculture, the environmental cost will be huge.

Boosting magnesium levels for reversing diabetes and heart disease

Magnesium is an essential mineral that’s necessary to maintain good health. It is involved in many important bodily processes, such as muscle contraction and blood sugar and blood pressure regulation. Because it is important for many bodily functions, having low magnesium levels can lead to serious conditions, such as diabetes and heart disease. On the other hand, recent studies show that boosting your magnesium levels can help reduce risk factors for diabetes and heart disease, such as inflammation and high blood pressure.

Microbes anyone? The huge potential of solar-powered protein

Sadly agriculture isn’t the most efficient process, requiring huge amounts of land and resources, and as the human population grows, our food supply will be put under increasing stress. But a new study has shown that farming protein from microbes could be a more sustainable and efficient system.

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Corn’s genetic diversity on display in new genome study

The newly assembled genomes of 26 different genetic lines of corn illustrate the crop’s rich genetic diversity and could pave the way for a better understanding of what genetic mechanisms account for crop traits prized by farmers.

Adapting roots to ease pressure on food supply

The shoots of plants get all of the glory, with their fruit and flowers and visible structure. But it’s the portion that lies below the soil — the branching, reaching arms of roots and hairs pulling up water and nutrients — that interests plant physiologist and computer scientist, Alexander Bucksch, associate professor of Plant Biology at the University of Georgia.

Artificial intelligence could stop millions from going hungry by 2030

Research has found that using nanotechnology and artificial intelligence (AI) in agriculture could offer a practical solution to the challenges threatening global food security.

The UK’s opportunity to lead the global protein transition

The UK’s food system has transformed dramatically over the last hundred years. From the introduction of rationing in 1940 to the rise of restaurant dining in the 1960s; the introduction of kitchen technology in the 1970s to the new international cuisines brought by immigrants; to the fast-food boom in the 90s and the rise of organic food in the noughties, our food system has evolved into a £100 billion sector, responsible for 4 million jobs.

Could fermented foods improve microbiome diversity?

In a new proof-of-concept study, eating fermented foods increased the diversity of participants’ gut microbiomes and reduced markers of inflammation. In contrast, participants who consumed a high fiber diet did not see an increase in their gut microbiome diversity.

Landmark field trials show potential of gene editing

Field trials investigating healthy compounds in agronomically important brassica crops have underlined the “immense potential” of gene editing technology, say researchers. The trials are the first field application of the technology in the UK since the reclassification of gene-edited crops as genetically modified organisms by the Court of Justice of the European Union (CJEU) in 2018.

Chocolate in the morning is good for your waistline

Usually, when we talk about the health benefits of chocolate, we mean dark chocolate – low on sugar, high on pure cocoa. Certainly, most of the investigations into chocolate’s potential benefits have used dark chocolate. A new study used milk chocolate, more than half of which is sugar.

Any type of coffee appears to protect the liver

Coffee contains hundreds of chemical compounds and comes in several forms, and according to a recent study, has a protective effect on the liver, no matter what the type.

Engineering seeds to resist drought

As the world continues to warm, many arid regions that already have marginal conditions for agriculture will be increasingly under stress, potentially leading to severe food shortages. Now, researchers at MIT have come up with a promising process for protecting seeds from the stress of water shortage during their crucial germination phase, and even providing the plants with extra nutrition at the same time.

Engineering crops to meet a growing global population’s need for food

Compost improves apple orchard sustainability

As the saying goes, an apple a day keeps the doctor away. But what’s the key to growing a quality apple? Apple trees need access to important nutrients, which come from the soil. However, soil is quite different from orchard to orchard.

How technology has innovated the food industry

Growing food with air and solar power

For several years, researchers around the world have been looking into the idea of growing “food from air,” combining a renewable fuel resource with carbon from the air to create food for a type of bacteria that create edible protein. One such project is Solar Foods in Finland, where researchers have the goal of building a demonstration plant by 2023.

New tools needed to prevent plant disease pandemics

Plant disease surveillance, detection can preserve food security

Plant diseases doesn’t stop at a nation’s borders and miles of oceans don’t prevent their spread, either. That’s why plant disease surveillance, improved plant disease detection systems and predictive plant disease modeling

Machine learning can reduce worry about nanoparticles in food

In a new study published online in the journal Environmental Science and Technology, researchers at Texas A&M University have used machine learning to evaluate the salient properties of metallic nanoparticles that make them more susceptible for plant uptake. The researchers said their algorithm could indicate how much plants accumulate nanoparticles in their roots and shoots.

Consumption of high-fructose corn syrup linked to intestinal tumor growth

A recent study has found that high-fructose corn syrup (HFCS), a common sweetener used in soft drinks, promotes the growth of intestinal tumors. Excessive consumption of products sweetened with HFCS is also linked to obesity and metabolic syndrome.

Pomegranate may help reduce the risk of certain cancers – study

A review conducted to explore the anti-cancer properties of pomegranate has found sufficient evidence that supports its use for the prevention of certain cancers.

Mathematical model developed to prevent botulism

For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin. The toxin can cause a serious illness called botulism. Food producers can use a mathematical model to ensure their products do not cause botulism.

Superfruits and plant compounds: Fat molecule in avocados may be key to reversing diabetes

Researchers from the University of Guelph in Canada have discovered that a fat molecule unique to avocados may help treat diabetes. In a study published in the journal Molecular Nutrition & Food Research, the researchers found that avocatin B (AvoB) reduced insulin resistance in diabetic mice and promoted weight loss in humans.

People who eat a plant-based dinner could reduce their risk of heart disease by ten percent

People who eat too many refined carbs and fatty meats for dinner have a higher risk of heart disease than those who eat a similar diet for breakfast, according to a nationwide study published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.

Gene research on brassicas provides potential for making better crops

The research — by the University of York — gives scientists a new tool that will support the development of new varieties. The research led to scientists being able to develop an adaptable framework for describing gene content and order across all Brassica species.

Discovery increases likelihood of growing food despite drought

University of California scientists have discovered genetic data that will help food crops like tomatoes and rice survive longer, more intense periods of drought on our warming planet.

Scientists discover five new species of listeria, improving food safety

While examining the prevalence of listeria in agricultural soil throughout the U.S., Cornell University food scientists have stumbled upon five previously unknown and novel relatives of the bacteria.

Kelp, maggots and mycoprotein among future foods that must be mass-farmed to combat malnutrition

Radical changes to the food system are needed to safeguard our food supply and combat malnutrition in the face of climate change, environmental degradation and epidemics, says new report.

How fasting diets could harm future generations

Fasting diets could impact the health of future generations according to new research from the University of East Anglia (UEA). Fasting diets have risen in popularity in recent years, however little is known about the long-term impact of these diets, particularly for future generations.

Exploiting plants’ ability to ‘tell the time’ to make food production more sustainable

Cambridge plant scientists say circadian clock genes, which enable plants to measure daily and seasonal rhythms, should be targeted in agriculture and crop breeding for higher yields and more sustainable farming. Like humans, plants have an ‘internal clock’ that monitors the rhythms of their environment.

Alzheimer’s study: A Mediterranean diet might protect against memory loss and dementia

In Alzheimer’s disease, neurons in the brain die. Largely responsible for the death of neurons are certain protein deposits in the brains of affected individuals: So-called beta-amyloid proteins, which form clumps (plaques) between neurons, and tau proteins, which stick together the inside of neurons. The causes of these deposits are as yet unclear. In addition, a rapidly progressive atrophy, i.e. a shrinking of the brain volume, can be observed in affected persons. Alzheimer’s symptoms such as memory loss, disorientation, agitation and challenging behavior are the consequences.

Lactic acid bacteria can extend the shelf life of foods

Researchers at the National Food Institute have come up with a solution that can help combat both food loss and food waste: They have generated a natural lactic acid bacterium, which secretes the antimicrobial peptide nisin, when grown on dairy waste.

Two compounds can make chocolate smell musty and moldy

Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa — work that can help chocolatiers ensure the quality of their products.

Intermittent fasting found to boost heart health, lower diabetes risk

A recent study revealed that intermittent fasting can help with heart health, improve blood chemistry and reduce the risk of diabetes. The study, published in Nutrition Research, looked at the benefits of time-restricted feeding – in particular, the 16:8 intermittent fasting method – in healthy college men.

Chickens and pigs with integrated genetic scissors

Researchers at the TUM have demonstrated a way to efficiently study molecular mechanisms of disease resistance or biomedical issues in farm animals. Researchers are now able to introduce specific gene mutations into a desired organ or even correct existing genes without creating new animal models for each target gene. This reduces the number of animals required for research.

Predicting effects of genetic mutations: For tomato genes, one plus one doesn’t always make two

Both people and tomatoes come in different shapes and sizes. That is because every individual has a unique set of genetic variations — mutations — that affect how genes act and function. Added together, millions of small genetic variations make it hard to predict how a particular mutation will impact any individual.

Researchers study coconut oil as a natural treatment for antibiotic-resistant bacterial infections, severe burns

Antibiotic resistance is a genuine health threat. It is considered one of the major health issues of this age. Severe burn victims are particularly susceptible to antibiotic-resistant infection because their body tissues create a niche environment for pathogens. Antibiotic ointments used to be an effective treatment but the rising threat of antibiotic resistance leaves many burn patients vulnerable. Fortunately, coconut oil is showing promise as a natural alternative to antibiotic drugs. It contains 40 to 50 percent lauric acid, a potent antimicrobial agent found in the fats and oils of animals and plants. Best known as the primary fat in coconuts and palm kernels, lauric acid can effectively eliminate harmful pathogens. In a 2020 pilot study, researchers found that lauric acid helps prevent infection and promote wound healing in severe burn patients.

Regular vitamin C intake found to reverse blood poisoning

Vitamin C, also known as ascorbic acid, is commonly known for its various health benefits, such as supporting the immune system. Now, a series of studies have shown that vitamin C can also help reverse the effects of sepsis.

Bacteria help plants grow better

Every third-grader knows that plants absorb nutrients from the soil through their roots. The fact that they also release substances into the soil is probably less well known. And this seems to make the lives of plants a lot easier.

Forests on caffeine: Coffee waste can boost forest recovery

A new study finds that coffee pulp, a waste product of coffee production, can be used to speed up tropical forest recovery on post agricultural land. The findings are published in the British Ecological Society journal Ecological Solutions and Evidence.

Can drinking cocoa protect your heart when you’re stressed?

Increased consumption of flavanols — a group of molecules occurring naturally in fruit and vegetables — could protect people from mental stress-induced cardiovascular events such as stroke, heart disease and thrombosis, according to new research. Researchers have discovered that blood vessels were able to function better during mental stress when people were given a cocoa drink containing high levels of flavanols than when drinking a non-flavanol enriched drink.

Ultrasonic cleaning of salad could reduce instances of food poisoning

A new study has shown that gentle streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods used by suppliers and consumers. As well as reducing food poisoning, the findings could reduce food waste and have implications for the growing threat of anti-microbial resistance.

Moderate daily caffeine intake during pregnancy may lead to smaller birth size

Pregnant women who consumed the caffeine equivalent of as little as half a cup of coffee a day on average had slightly smaller babies than pregnant women who did not consume caffeinated beverages, according to a study by researchers at the National Institutes of Health. The researchers found corresponding reductions in size and lean body mass for infants whose mothers consumed below the 200 milligrams per day — about two cups of coffee — believed to increase risks to the fetus. Smaller birth size can place infants at higher risk of obesity, heart disease and diabetes later in life.

Consumption of added sugar doubles fat production

Sugar is added to many common foodstuffs, and people in Switzerland consume more than 100 grams of it every day. The high calorie content of sugar causes excessive weight and obesity, and the associated diseases. But does too much sugar have any other harmful effects if consumed regularly? And if so, which sugars in particular?

Plant clock could be the key to producing more food for the world

A University of Melbourne led study has established how a plant uses its metabolism to tell time and know when to grow — a discovery that could help leverage growing crops in different environments, including different seasons, different latitudes or even in artificial environments and vertical gardens. Published in the PNAS journal, Superoxide is promoted by sucrose and affects amplitude of circadian rhythms in the evening, details how plants use their metabolism to sense time at dusk and help conserve energy produced from sunlight during the day.

Kelp is the future of food production

Kelp, a type of seaweed could potentially be the future of food production. Some of the algae, which grows fast, are seaweeds. They consumes solar energy, essential nutrients and gases like CO2 water from the sea. Many studies have been carried out declaring seaweed to be a game changer in helping against the ongoing fight of changing climate and food insecurity.

Global warming poses threat to food chains

Rising temperatures could reduce the efficiency of food chains and threaten the survival of larger animals, new research shows.

Rice variety resists arsenic

The agricultural cultivation of the staple food of rice harbors the risk of possible contamination with arsenic that can reach the grains following uptake by the roots. A research team studied over 4,000 rice variants and discovered a plant that resists the toxin as well as contains a large amount of the trace element selenium.

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods and salt while retaining taste and texture.

Meeting the meat needs of the future

Researchers have succeeded in culturing meat in the laboratory in the form of millimeter-scale slabs of contractile bovine muscle. This innovative tissue culture process, arrayed in stackable hydrogel modules, uses electrical pulses to align myotubules thus mimicking the texture, grain and bulk of real steak meat.

Study reveals link between metabolites and satiety

Results of the European study SATIN (SATiety INnovation) reveal a relation between certain metabolites in the blood and the satiety perceived after consuming food.

Organic waste into wealth: Harvesting useful products from microbial growth

Ancient alchemists dreamed of transforming base materials like lead into gold and other valuable commodities. While such efforts generally came to naught, researchers today are having some success in extracting a variety of useful products like aviation fuels, lubricants, solvents, food additives and plastics from organic waste.

The link between bad experiences and our future eating habits

A negative experience with food usually leaves us unable to stomach the thought of eating that particular dish again. Using sugar-loving snails as models, researchers at the University of Sussex believe these bad experiences could be causing a switch in our brains, which impacts our future eating habits.

Vegan ‘dairy’ products face EU ban from using milk cartons and yoghurt pots

Leading oat milk brand Oatly and the owner of Flora margarine are spearheading a campaign to overturn new proposed EU rules that could have dire consequences for vegan food companies.

Propionic acid in processed foods associated with autism

A recent study has shed light on another possible cause of autism: processed foods. In their report, researchers from the University of Central Florida explored the possible role of the gut microbiome in developing autism spectrum disorder (ASD), a lifelong neurological and developmental disorder that begins in childhood.

Manipulating photosynthesis for food security

The world’s population is projected to expand to more than 10 billion people by the year 2050. Experts say that the rate of food production must increase significantly to feed all of those people. British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow, photosynthesis.

During photosynthesis, plants, algae, and certain microorganisms take in sunlight, water, minerals, and carbon dioxide to create glucose and oxygen. Plants release the oxygen into the atmosphere but use the glucose as energy to grow. The more glucose plants produce, the more they grow, which increases their yield. In a recent study published in Nature, scientists at the University of Sheffield made new revelations about a compound in plants that is vital to maximizing the benefits of photosynthesis: cytochrome b6f.

With the aid of single-particle cryo-electron microscopy, the researchers determined that cytochrome b6f supplies the electrical power that allows two light-powered proteins (chlorophylls) to convert sunlight into chemical energy (glucose). They also found that cytochrome b6f acts as a sensor to scale photosynthesis according to environmental conditions. This ability prevents plants from suffering too much damage when exposed to excess energy from the sun (e.g., during droughts).

Previous research had demonstrated that manipulating the level of cytochrome b6f in a plant can affect how much the plant grows. The University of Sheffield researchers hope to use their new findings to manipulate photosynthesis in plants and help increase crop yields in the future.

You’ve learned about how we need to adapt in order to solve problems in the future. Ready to hire professionals who make your company future-proof? Click HERE!

Published by Foodingredientsfirst.com

Turning food waste back into food

UC Riverside scientists have discovered fermented food waste can boost bacteria that increase crop growth, making plants more resistant to pathogens and reducing carbon emissions from farming.

These foods contain nutrients that can inhibit a key SARS-CoV-2 enzyme needed for the COVID virus to replicate

Chemical compounds in foods or beverages like green tea, muscadine grapes, and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2 virus, according to a new study by plant biologists at North Carolina State University.

Making protein “superfood” from single-cell marine algae

Marine micro algae -based cellular agriculture is a promising new way to sustainably produce plant-based ‘meat’ and healthy ‘superfoods’ for the future.

FrieslandCampina switches to 100% PET bottles in Europe with recycling-enhancing “zipper” labels

FrieslandCampina is switching to fully recycled PET (rPET) bottles for its Fristi, Chocomel, Yazoo, and Pöttyös dairy beverages next month. The Dutch multinational dairy cooperative’s previous dairy beverage bottles were made with 20 percent rPET.

Nescafé to step up sustainability: 100% responsibly sourced coffee by 2025

Nescafé has pledged to increase its sustainability efforts, building on the significant progress over the past decade. Improving efficiency and agricultural practices on farms and enabling farmers to be paid a premium price for sustainable coffee

Hard to crack research reveals how crop roots penetrate hard soils

Scientists have discovered a signal that causes roots to stop growing in hard soils which can be ‘switched off’ to allow them to punch through compacted soil — a discovery that could help plants to grow in even the most damaged soils.

Bühler and DIL combine forces to accelerate next-gen extruded meat substitutes

Bühler is partnering with German food science researchers at the German Institute of Food Technologies (DIL) to propel the sustainable production of healthy extruded meat substitutes.

Framework sheds light on nitrogen loss of producing common food items

The element nitrogen is a double-edged sword. It is essential for growing plants and feeding people, but it is also a leading cause of pollution across the world.

Crop breeding: Defra opens genetic modification and gene editing consultation

The UK’s Department for Environment, Food and Rural Affairs (Defra) has begun a new consultation on genetic modification of food and gene editing. The plans to consult on gene editing –

Gold Coast debuts certified organic flavors for EU market ahead of new regulations

US-based flavor and color manufacturer Gold Coast Ingredients has unveiled its latest certified organic flavors as organic requirements evolve in the EU.

Highest levels of microplastic found in molluscs, new study says

Mussels, oysters and scallops have the highest levels of microplastic contamination among seafood, a new study reveals.

Temporal crop diversity stabilizes agricultural production

Securing food supplies around the globe is a major challenge facing humanity, especially in light of the predicted increase in the world’s population to almost ten billion people by 2050 and the effects of climate change.

“Don’t stockpile,” warn UK retailers as Brexit deadline looms

British retailers are gearing up for Brexit transition deadline (January 1), which is when the UK will officially stop trading under EU rules.

Apetit’s new rapeseed ingredient “BlackGrain” receives EU authorization

BlackGrain from Yellow Fields, a new rapeseed-based ingredient developed by Avena Nordic Grain (Apetit Group), has received novel food authorization from the European Commission.

Tomatoes offer affordable source of Parkinson’s disease drug

Scientists have produced a tomato enriched in the Parkinson’s disease drug L-DOPA in what could become a new, affordable source of one of the world’s essential medicines.

Coca-Cola invests big in Lavit’s carbon, plastic and sugar reduction self-pour technology

Coca-Cola European Partners (CCEP) is investing in personalized drinks dispensing technology called Lavit as part of the company’s efforts to reduce single-use packaging.

Spoontainable showcases upcycled edible spoons

“The entire packaging industry needs to change,” Julia Piechotta, co-founder of Germany-based edible cutlery start-up Spoontainable, tells PackagingInsights.

Fatty fish free of environmental pollutants helps prevent Type 2 diabetes: Study

A study published in the Journal of Nutrition shows that fatty fish free of environmental pollutants may reduce the risk of Type 2 diabetes.

EnvoPAP’s eco packaging delivers plastic-free products for fast food and pet sectors

Green packaging producer EnvoPAP, which makes its boxes and printer paper from sugarcane waste and wheat straw, aims to open up in the takeaway foods, pet and floristry sectors with its new eco-friendly water and grease-proof range.

UK environmental action group warns against weakening imports safety amid trade talks

Sustain is warning that the UK government may face weakened protections around food imports and slams ministers for their approach to handling trade talks about food.

SternVitamin unveils micronutrient premixes for plant-based dairy alternatives

SternVitamin has developed micronutrient premixes to give the booming plant-based dairy alternatives category a fortified boost.

Firmenich joins Swiss Food & Nutrition Valley to accelerate sustainable food innovation

Global fragrance and taste company Firmenich has joined the Swiss Food and Nutrition Valley (SFNV), a Switzerland-based network of key players working to promote sustainable food and nutrition innovation.

DSM boosts portfolio with new enzyme for lactose-free dairy products

Royal DSM is bolstering its lactase portfolio with a new “one-stop-shop” enzyme for regular and organic lactose-free dairy products. Similar to DSM’s other high-performing lactases, it also supports producers in delivering sought-after sugar-reduced options.

My first month at… MCO Health

The “My first month at…” column will elaborate on the experiences of professionals who recently started their new job in the Food (Sciences) industry.

AAK to build plant-based innovation hub in the Netherlands

In line with its strategic direction, AAK will establish a global plant-based innovation center on the company’s premises in Zaandijk, the Netherlands. The center is expected to be operational by the end of 2021.

Researchers successfully harvest crops from Mars and Moon soil simulants developed by NASA

A study published in the journal Open Agriculture suggests that Mars and the moon may be able to support crops and yield viable seeds.

Researchers investigate green tea compounds that may help resolve antibiotic resistance

Scientists have reported that compounds present in green tea may improve the efficacy of antibiotics against antibiotic-resistant bacteria.

European honey producers feel the sting with “worst harvest in decades”

2020 has marked a new negative record for European honey producers with a 40 percent decrease from the year previous in honey harvests.

McDonald’s steps into plant-based arena with “McPlant” meatless burger

As the latest global fast food giant to add its weight to the plant-based revolution, McDonald’s will be rolling out a plant-based burger – coined the McPlant – in select markets next year.

SweeGen’s pipeline of non-caloric sweeteners broadens with Bestevia Reb I launch

SweeGen has expanded its natural sweetener portfolio with the commercial production of Bestevia Reb I, a next-generation high-purity stevia sweetener.

Organic label compliance: Bell Flavors debuts EU organic-certified flavors for beverages

Bell Flavors & Fragrances EMEA has launched a range of certified organic flavors and beverage compounds, enabling manufacturers to keep their organic labeling. The move is in line with changing regulations on organic food products in the EU.

The healing protein: Addressing thyroid problems with collagen

Collagen is the most abundant protein in your body. It’s one of the building blocks of the skin, bones and muscles and supports the structure of the organs and arteries. Best known for its skincare and fitness benefits, collagen may also help treat thyroid problems. 

Vitamin A boosts fat burning in cold conditions

A recent study conducted by a research team led by Florian Kiefer from MedUni Vienna’s Division of Endocrinology and Metabolism shows that cold ambient temperatures increase vitamin A levels in humans and mice.

Kraft Heinz wants European ketchup bottles to be recyclable as new food packaging

Heinz Tomato Ketchup bottles switching to single-material PET for circular economy goal.

‘Make food waste less possible’: how businesses can help consumers fight food waste at home

Tackling the food waste topic in a 30-minute panel is something of an impossible undertaking, given the size of the problem. That’s why at Day 2 of Smart Kitchen Summit 2020, myself, Apeel Sciences’ CEO James Rogers, Chiara Cecchini of the Future Food Institute, and Alexandria Coari of ReFED zeroed in on a few major causes and solutions around food waste.

Rebranding on the horizon? Plant-based space bracing for European vote on meat and dairy terminology

A European proposal to ban the use of names such as “burger” and “sausage,” as well as descriptive terms like “yogurt-style” and “cheese alternative,” from being used on vegetarian and vegan products is being widely challenged across Europe.

Pollinator monitoring more than pays for itself

Monitoring schemes to count bees and other pollinating insects provide excellent value for money, and could help save species and protect UK food security, researchers have found.

Nitrous oxide emissions pose an increasing climate threat, study finds

Rising nitrous oxide (N2O) emissions are jeopardizing the climate goals of the Paris Agreement, according to a major new study by an international team of scientists.

Drink coffee after breakfast for better metabolic control

A strong, black coffee to wake you up after a bad night’s sleep could impair control of blood sugar levels, according to a new study.

Rapeseed instead of soy burgers: Researchers identify a new source of protein for humans

Rapeseed has the potential to replace soy as the best plant-based source of protein for humans.

Epigenetics linked to genetic differences between domesticated and wild chickens

Some of the genetic differences that have arisen between domesticated chickens and their wild ancestors, the red junglefowl, are linked to epigenetic changes, according to a new study published in Nature Ecology & Evolution.

World Food Day 2020

This years #WorldFoodDay marks the 75th Anniversary of the founding of FAO, with a view to looking towards the future we need to build together and the theme “Grow, nourish, sustain. Together. Our actions are our future.”

The evolving arsenal against Mosquito-Borne Diseases

Genetic engineering is breaking new ground in the control of mosquito-borne diseases. However, a genetic engineering approach isn’t the only option, as many biotech companies aim to prove.

Scientists ‘scent train’ honeybees to boost sunflowers’ seed production

If you want a dog to hunt something down, it helps to let them sniff an item to pick up the scent. Now, researchers reporting in Current Biology on September 17 have found that scent training honeybees in the hive might work in a similar way — and that this approach could make bees more efficient in pollinating a desired crop.

An egg a day not tied to risk of heart disease

The controversy about whether eggs are good or bad for your heart health may be solved, and about one a day is fine.

Healthy diet and exercise during pregnancy could lead to healthier children

New research shows improving the lifestyle of women with obesity during pregnancy could mean long-term cardiovascular benefits for their children.

A dangerous brew: Plastic teabags release BILLIONS of microplastics particles into your drink

Teabags made from plastic – rather than the usual paper – are fast becoming common around the globe. But tea drinkers ought to steer clear of these plastic teabags after recent tests found that a single bag could shed billions of microplastics into each cup.

Most people consider becoming vegetarian for their health

Researchers know that people are motivated to be vegetarian for different reasons — the most common in western cultures being health, the environment and animal rights. But how compelling are these different factors for nonvegetarians?

Researchers warn about the ecological disaster headed for humanity because of our overuse of pesticides

Scientific evidence continues to mount indicating that humanity is on the brink of an ecological disaster thanks to the overuse of pesticides.

Vitamin D deficiency may raise risk of getting COVID-19, study finds

In a retrospective study of patients tested for COVID-19, researchers at the University of Chicago Medicine found an association between vitamin D deficiency and the likelihood of becoming infected with the coronavirus.

More than one drink a day may raise high blood pressure risk in adults with Type 2 diabetes

Drinking eight or more alcoholic beverages a week may increase the risk of high blood pressure (also called hypertension) among adults with Type 2 diabetes, according to new research published today in the Journal of the American Heart Association, an open access journal of the American Heart Association.

Producing leather-like materials from fungi

An international team led by material chemists Alexander Bismarck and Mitchell Jones from the University of Vienna demonstrate the considerable potential of these renewable sustainable fabrics derived from fungi in their latest review article in Nature Sustainability.

If sustainably managed, wild fisheries and mariculture could help meet rising demand for food

Demand for food is set to rise substantially in the coming decades, which raises a question: How well can the ocean fill the gap between current supply and future need?

Scientists develop method to upcycle agricultural waste by creating soap from rice straw

A common agricultural byproduct may hold the key to natural, sustainable and environmentally-safe cleaning products, a new study has revealed.

Study: Regular mushroom consumption can lead to lowered prostate cancer risk

Adding mushrooms to your diet can reduce the risk of prostate cancer by as much as 17 percent, says a recent study published in the International Journal of Cancer.

4 amazing health benefits of antioxidant-rich olive oil

Olive oil is a powerful superfood that is packed with a lot of health benefits. It is a major component of the Mediterranean diet, which involves consuming more fruits, vegetables, nuts, seeds and herbs, among other foods.

Improve your cancer protection by cooking broccoli the right way

Broccoli is a cruciferous vegetable. It is rich in vitamins, minerals and antioxidants that can help prevent the development of various diseases.

Following a vegan diet promotes gut health and weight loss, lowers diabetes risk by 23%

A vegan diet high in complex carbohydrates can help you lose weight and lower your diabetes risk, according to a study from the Physicians Committee for Responsible Medicine in Washington.

How to implement a change management plan successfully?

Long read about change management written by Peter Kauw – Interim Plant Manager

In my previous two articles, I described how to introduce changes in various plants. In this article, I will discuss how you can manage a successful implementation.

We can do it: five best practices on change management

Blog written by Peter Kauw – Interim Plant Manager

Peter Kauw,  Interim Plant Manager, shares his track-record of 39 years on change management in the food and packaging business in a three-part blog series.

Say cheese: Five best practices on change management

Blog about change management by Peter Kauw – Interim Plant Manager

Peter Kauw, currently Interim Plant Manager, will share his 39 years of experience in the food and packaging business in the following three-part blog series. He worked 27 years at Friesland Campina and eight years in Ball Packaging from this he gained extensive experience of change management focused on ‘operations’. In recent years he also worked as an interim manager in SME companies. In this first blog post, Peter will share his five best practices of change management learned from his time managing a large cheese plant.

Source of pathogen that causes bitter rot disease

Fungal spores responsible for bitter rot disease, a common and devastating infection in fruit, do not encounter their host plants by chance. Turns out, they have a symbiotic association with the plant, often living inside its leaves.

ADM files anti-dumping complaint against wheat gluten imports from Europe and Australia

An anti-dumping complaint against imports of wheat gluten from Austria, Belgium, France, Germany, Lithuania and Australia has been filed by ADM Agri-Industries Co., a wholly owned subsidiary of supplier ADM.

Digital dairy project receives £50k in funding from UK government

A digital dairy project led by Scotland’s Rural College (SRUC) has received £50,000 in seedcorn funding to help it to create a more efficient and resilient dairy industry.

Coca-Cola launches paperboard multipack rings in European first

Coca-Cola European Partners (CCEP) has adopted CanCollar paperboard-based ring technology for its multipack cans in the Balearic Islands, Spain.

Global sustainability efforts – Azelis

Distributor of specialty chemicals and food ingredients, Azelis, has released its first report as a testimony of its global sustainability efforts and actions. With this report, the company covers its 2019 group-wide sustainability performance and demonstrates how its commitments to sustainability are put into action by creating shared value with innovative and sustainable products and positively impacting global communities.

Danone’s Q2 results impacted by 28% fall in bottled water sales

Danone’s Q2 results were impacted by a sharp fall in bottled water sales, as Covid-19-related lockdowns around the world led to falling water sales, particularly in the out-of-home sector.

FAO unveils platform to help accelerate action on reducing food loss and waste

The Food and Agriculture Organization of the United Nations (FAO) today unveiled a comprehensive platform to help the global community step up action to reduce food loss and waste as the UN agency and partners call for increased efforts and gear up for the International Day of Awareness of Food Loss and Waste – to be marked for the first time on 29 September 2020.

Unilever joins forces with microalgae start-up Algenuity

Unilever is partnering with Algenuity, a start-up specialised in developing microalgae for use in consumer products, as it looks to innovate in its plant-based portfolio.

Nestlé invests $2.7m to protect and restore forest in Côte d’Ivoire

Nestlé has partnered with the Ministry of Water and Forests of Côte d’Ivoire in a project aimed at protecting and restoring a classified forest, and strengthening the resilience of local communities.

“What’s in the meat we eat?”

Scientific food testing start-up Food In-Depth (FoodID) is working with companies to enable food transparency and the authentication of brand label claims. FoodID helps the people who supply, serve and sell meat and poultry to effectively and affordably test for antibiotics and other adulterants.

Covid-19 detection project receives EU funding

A new partnership between five companies and research institutions has received funding from EIT Food, to develop rapid Covid-19 detection capabilities for food processing sites.

Vertical farming could play a greater part in the future of food

Vertical farms with their soil-free, computer-controlled environments may sound like science fiction, however, there is a growing environmental and economic case for them, according to new research which details radical ways of putting food on our plates.

FDF awards shortlist shines light on “hidden heroes” during COVID-19

The UK Food and Drink Federation (FDF) has announced the FDF Awards 2020. The annual awards honor the dedication and commitment of those working in the industry, however this year they also shine a light on workers’ efforts that have ensured the country has been fed in the last few months through the COVID-19 pandemic.

Nutrients in microalgae: An environmentally friendly alternative to fish

Microalgae could provide an alternative source of healthy omega-3 fatty acids for humans while also being more environmentally friendly to produce than popular fish species. This is the result of a new study by scientists from Martin Luther University Halle-Wittenberg (MLU).

Smart industry 4.0 for the food industry

We recently spoke to Johan van Holland, Sales Manager at Innius B.V. Johan left a comment on one of our community posts about New Blockchain technology “roadmap” for food industry.

UN reports urges radical transformation of food systems

A new report published by the United Nations (UN) calls upon governments and other actors to undertake urgent measures to radically transform food systems, to ensure endemic food security and nutrition.

World Chocolate Day 2020

There are a number of dates throughout the year promoting variations of local, national or international Chocolate Day – our research leads us to believe that today is the true, definitive, purist ‘Chocolate Day‘, so celebrate with some of the high cocoa, rich, dark chocolate that makes you go tingly inside.

EU parliament: improve protection of cross-border and seasonal workers

More action is needed to safeguard the health, safety and working conditions of cross-border and seasonal workers in key economic sectors including agriculture and food, according to EU Parliament.

PepsiCo releases 2019 Sustainability Report

PepsiCo has released its 2019 Sustainability Report, which details the company’s efforts to help build a more sustainable food system. The report highlights the progress it has made in priority areas including agriculture, water, climate, packaging, products and people.

Pet food industry expects heightened demand to continue

The initial effects of COVID-19 on the pet food industry included a spike in food sales — online and in stores — as consumers rushed to stock up. And, in response, pet food and treat brands ramped up production and suffered supply chain disruptions.

Unilever steps up climate crisis fight

The British-Dutch multinational has pledged to achieve Net Zero emissions from all its products by 2039. Unilever is investing €1 billion (US$1.1 billion) in a fund over ten years that will tackle climate change projects.

Beyond Meat expands production ability in the Netherlands

Innovator in plant-based food Beyond Meat is expanding its European production base with the official opening of a co-manufacturing facility with Dutch company Zandbergen World’s Finest Meat.

Global food production to be transformed using new technology

The world’s growing population and increasing human welfare will necessitate a 30-70% increase in food production over the next three decades.

Fisheries management works, it’s time to apply it broadly

Worldwide per capita fish consumption has reached a new record of 20.5 kilograms per year and is poised to increase further in the decade ahead, underscoring its critical role in global food and nutrition security.

Will plant-based diets lead to a more sustainable future?

Consumer concern for the environment has been driving innovation in recent years. Companies are now seeking ways to decrease carbon emissions and use of natural resources in order to reduce environmental degradation for a sustainable future.

NASA technology to make ‘meat analogues’ from air

Air Protein has developed a method of making meat analogues out of carbon dioxide. Based on NASA ideas about how to grow food on board long journey spacecraft,

New online dashboard to inform better food policy

The Food and Agriculture Organization of the United Nations, The Global Alliance for Improved Nutrition, and The Johns Hopkins Alliance for a Healthier World today launched a new easy-to-navigate online tool designed to help decision makers understand their food systems, identify their levers of change, and decide which ones to pull.

Beneo: Shifts in consumption patterns “hard to ignore”

Almost three quarters of consumers worldwide plan to eat and drink healthier as a result of the pandemic, according to Beneo. While taking into consideration the opportunity to tailor NPD amid shifting consumption patterns , the company is having to adapt various aspects of its business to a post-coronavirus reality.

World Food Safety Day 2020

The second World Food Safety Day (WFSD) was celebrated on June 7 to draw attention and inspire action to help prevent, detect and manage foodborne risks.

We are in the middle of a plant-based products revolution

Moving toward a slaughter-free world is under the spotlight as the coronavirus pandemic pushes the needle on plant-based products versus traditional meat and dairy diets.

Ocean plastic food trays to fight COVID-19

Restaurants in Europe are starting to reopen their doors as governments relax COVID-19 self-distancing measures but health and hygiene remain top of the agenda.

Nestlé build its first plant-based production facility in China

Nestlé has announced that it will build a production facility in China for plant-based products, as part of a CHF 100 million ($103.7 million) investment into the country.

EIT Food launches funding for agri-food start-ups

The European Institute of Innovation & Technology (EIT) Food has launched two funding opportunities to support the European agri-food sector through the COVID-19 crisis.

Researchers seek to reduce food waste

To reduce food waste is top of mind right now during the COVID-19 global pandemic, with the public concerned about the potential ramifications for our food supply chain.

Beverage companies initiatives to support hospitality

Heineken, Budweiser and Diageo are among key beverage companies that have launched new initiatives to support on-trade customers as they face uncertainty amid the coronavirus crisis.

UK Government pledges support to the dairy industry

The UK Government has launched a support package to dairy farmers in England who have been severely affected by Covid-19, in a move welcomed by much of the industry.

New Blockchain technology “roadmap” for food industry

The Asia-Pacific (APAC) Provenance Council has been established to integrate blockchain technology into the food supply chain finance in Australia-China trades.

3D-printed food: A new frontier in personalised food

3D printing today goes beyond layering food into shapes. The Digital Food Processing Initiative (DFPI) based in the Netherlands is testing new food printing technology, which can be adjusted for flavour, texture and nutritional content.

Global food commodity prices drop further in April

World food commodity prices declined for the third month in a row during April, as the economic and logistical impacts of the COVID-19 pandemic resulted in significant contractions in demand for many commodities.

European Commission to support the agri-food sector

The European Commission published the latest package of exceptional measures to further support the agricultural and food sectors most affected by the coronavirus crisis.

Plant-based diets will mitigate future zoonotic pandemics

In times of unprecedented health and economic crises, EU food and agriculture policy is at a crossroads. An ambitious “Farm-to-Fork” strategy including meat-reduction targets is needed more than ever, according to ProVeg International and the European Vegetarian Union.

Policy brief: soften the longer-term impacts on hunger

Beyond the COVID-19 health emergency, a recession looms, and countries ought to take measures now to soften the longer-term impacts on hunger and food insecurity, a new FAO policy brief says.

Cell-based seafood: Will COVID-19 boost the sector?

As the world learns to deal with the coronavirus pandemic, eating behaviours are already changing. The global population is projected to reach more than 9.8 billion by 2050, and with this comes the challenge to secure sustainable, nutritious and plant-friendly food supplies.

Plant-based market: coping with demand

Functional foods claim to have additional health benefits that extend beyond basic nutrition,  including improved physiological and cognitive health, as well as the reduction of disease. The plant-based food market for functional foods is currently booming as consumers are becoming increasingly conscious of what they put into their bodies.

COVID-19: Joint statement on food security & nutrition

On the occasion of today’s Extraordinary G20 Agriculture Minister’s Meeting, the Food and Agriculture Organization of the United Nations (FAO), the International Fund for Agricultural Development (IFAD), the World Bank and the World Food Programme (WFP) have issued the following Joint Statement on COVID-19 Impacts on Food Security and Nutrition:

Digitisation of cross-border trade during pandemic

Weaknesses within global trade processes have come to fore due to the ongoing coronavirus outbreak. Blockchain is now being leveraged to help address two primary industry challenges related to COVID-19 – the speed of trade and curbing the actual spread of disease.

Preserving crop diversity during a crisis

As global supply chains grapples with the COVID-19 pandemic, the safeguarding of food security is of dire concern to governmental and agri-food stakeholders. Speaking to representatives of the world’s leading seed vaults, FoodIngredientsFirst explores the role of gene banks in conserving crop diversity during times of global crises.

EuPC calls for delay of single-use plastics directive

In an open letter to European Commissioners, European Plastics Converters (EuPC) has called for a ‘recast’ or postponement to the implementation of the European single-use plastics directive, in light of Covid-19.

FAPDA: helps smart policymaking during COVID-19 crisis

Imagine a virtual space where to search and find what decision makers are doing in their countries worldwide to respond to and mitigate the impact of the COVID-19 pandemic.

EU agri-food: Dairy market and livestock market crushed

The outbreak and spread of COVID-19 and the subsequent measures implemented by governments to contain it have resulted in the abrupt closure of the majority of the continent’s food services.

Most vulnerable communities face “a crisis within a crisis”

In this interview, Dominique Burgeon, Director of FAO’s Emergency and Resilience Division, explains the particular challenges the COVID-19 crisis poses in vulnerable communities already coping with high levels of hunger due to pre-existing crises — and how the Organization is gearing up to help.

Five stages model: improving sustainability dairy products

Former sustainability manager at FrieslandCampina, Jaap Petraeus, discusses his five-stage model to improving sustainability in the dairy industry.

Food: Trade federations join forces to prevent food waste

Three food industry trade federations have inaugurated an online platform aimed at averting ‘massive food waste’, following the shut down of the UK hospitality sector due to coronavirus.

Mitigating impacts of COVID-19 on food trade & markets

Millions of people around the world depend on international trade for their food security and livelihoods. As countries move to enact measures aiming to halt the accelerating COVID-19 pandemic, care must be taken to minimise potential impacts on the

Baker Perkins steps up vegetable protein technology

UK-based food processing equipment company Baker Perkins has developed a twin-screw extrusion technology to process high moisture-fibrated, texturized vegetable protein (TVP) in various forms.

Battle plan for global food supplies during COVID-19 crisis

The COVID-19 pandemic has put the world on a crisis footing, with unprecedented actions to restrict movements and plans for radical deployment of public funds to combat the threat posed by a novel coronavirus that knows no boundaries.

Nestlé’s fast-track innovation of F&B prototypes

Nestlé has released its Annual Report for 2019, highlighting a strong focus on fast-track innovation targeting rapidly changing consumer preferences.

Price poultry “least impacted in economic slowdown”

In a new Rabobank analysis, the outlook for global poultry in 2020 will be materially affected by the current coronavirus pandemic.

Distribution insights of Albert Heijn during Covid-19 crisis

We recently spoke to Bas Kaper, Supermarket Manager at Albert Heijn Blekersvaart. We asked him four questions regarding the distribution of products during the Covid-19 crisis.

China dairy imports to fall by 19% due to coronavirus

A new report from Rabobank has estimated that total dairy import volume in China will fall by 19% in 2020 due to the onset of coronavirus. 

My first month at… Nestlé Nunspeet

The “My first month at…” column will elaborate on the experiences of professionals who recently started their new job in the food (sciences) industry.

Most innovative ingredients in the plant-based industry

According to Euromonitor, the meat-substitute market is expected to reach $2.5 billion by 2023. As consumers turn to plant-based ingredients for both nutrition and sustainability reasons, companies are weighing up the best alternatives.

Next Generation Sequencing in the food industry

Written by Scientific Lead Riccardo Paone – Dantelabs.com

Riccardo Paone, is a PhD in Medical Biotechnologies. He worked in a bone biopathology Lab.

This week is Nutrition & Hydration Week

• What is Nutrition & Hydration Week?

Nutrition and Hydration Week will be from the 16th-22nd March 2020 and it aims to raise awareness and educate people on the value of food and drink in maintaining health and well-being.

Plant-based foods market now worth $5 billion

Plant-based foods are hotter than a sizzling heme burger. According to a study from the Plant Based Food Association and the Good Food Institute released yesterday, the market for plant-based foods is now worth $5 billion in the U.S.

AI’s importance for sustainable food systems in the future

FAO Director-General QU Dongyu became today one of the first signatories of an ethical resolution on Artificial Intelligence (AI) endorsed by Pope Francis, stressing the importance of minimising this new technology’s risks while exploiting its potential benefits for sustainable food systems in the future.

Demand of freeze-dried ingredients increases

European Freeze Dry, which provides freeze-dried ingredients to the F&B sector, has cited changing consumer demands as the reason for a significant rise in plant-based protein ingredients, with sales of ingredients such as brown lentils and red kidney beans driving the increase.

Cargill competes in plant-based space with launch of meatless range

Cargill is set to roll out a range of alternative meat products, entering the market as the latest challenger to notable players such as Beyond Meat and Impossible Foods. The global food and agriculture giant has announced its new private label plant-based patties and ground products will hit retailers and restaurants in the US by early April.

Biodiversity: World’s food systems rely on it

Everything we eat is produced in ways that imply some transformation of the environment, which means we must have careful discussions of the type and scale of transformations we are prepared to accept, FAO Director-General QU Dongyu said today in opening remarks to negotiators at a high-level meeting on biodiversity.

Increasing the consumption of vegetables by children

A positive example set by both the mother and the father promotes the consumption of vegetables, fruit and berries among 3-5-year-old children, according to a new study from the University of Eastern Finland. The study explored the association of the home food environment and parental influence with the consumption of vegetables among kindergarten-aged

Cacao leftovers from chocolate manufacturing can help manage obesity

Cocoa (Theobroma cacao) is the main ingredient of chocolate, one of the most popular foods on the planet. The seeds of cocoa, also known as cocoa beans, are the only parts used for the production of chocolate. It is estimated that about nine tons of fresh byproducts — which end up as waste — are generated for each ton of cocoa beans used. 

Biofach 2020: Organic stakeholders speak out about sourcing and cultivation challenges

Growth in the organic foods sector is propelled by a rising tide of health- and eco-conscious consumption. On the show floor of the ongoing Biofach 2020 (February 12 to 15), held in Nuremberg, Germany, FoodIngredientsFirst speaks to growers and suppliers on the challenges faced in the cultivation of organic crops.

The importance of the Mediterranean diet for the sustainable management of land and water resources

The Mediterranean diet is not only healthy for humans, but also for the environment and for biodiversity. This was the main message at an event held  today at FAO headquarters  with the aim of raising awareness on how the Mediterranean diet can help achieve the Sustainable Development Goals.

F&B suppliers stay ahead of the sustainability curve

Consumers expect food companies to invest in sustainability, pursue their ethical responsibilities and ensure the communities where they operate address poverty reduction, sustainable food security and societal well being, without any negative environmental impact.

Danone invests in food waste management start-up Phenix

Danone Manifesto Ventures has led an investment round in food waste management start-up Phenix, which received further investment from ETF partners, BPI, Sofiouest and INCO.

ADM to expand production of plant-based proteins

ADM is expanding the production capacity of non-GMO soy protein concentrate at its factory in Europoort, the Netherlands, as it aims to meet the growing demand for plant-based proteins.

High protein foods may put heart health at risk

According to a new study analyzing the data of thousands of people, an excessive intake of a certain kind of amino acid — present in protein-rich foods — is associated with a higher cardiometabolic risk. Many people follow diets that are high in protein, which can help with weight loss and building muscle mass.However, increasingly, researchers are starting to question whether protein-rich foods provide enough benefits to offset the potential risks.

Study aims to combat wheat allergies

New research on the causes and effects of wheat allergies is underway at MSU with a study aimed at explaining how various proteins trigger reactions and how best to prevent illness and death in extreme allergic cases.

 MSU researchers Venu Gangur, D.V.M., and Perry Ng are leading the project, which has seen several breakthroughs in just the first year. “We want to understand the immunology of wheat,” said Gangur, associate professor in the Department of Food Science and Human Nutrition (FSHN). “This is a totally new concept. Wheat has become a health issue for a significant number of people in America and around the world. Wheat allergy is potentially deadly. So, what we are doing at MSU is developing and validating a method where we can take a wheat product, test it and determine what the chance is that that product will have the potential to kill someone with wheat allergies.”

Researching a sustainable healthy ‘superfood’

Pioneer Fellows Cyrill Hess and Melanie Binggeli want to market duckweed as a healthy food that’s good for the environment.

Best described as light green, with a taste reminiscent of bean sprouts and a pleasantly grainy texture, Wolffia is one of five genera of a plant commonly known as duckweed or “water lentils”. It is also the most easily digestible, as Cyrill Hess explains at an impromptu tasting in a basement- level environmental chamber at ETH Zurich’s Department of Environmental Systems Science. Just before, Hess had used a sieve to skim the Wolffia off the water in a wooden basin in front of the tasters .

Bacteria engineered to protect bees

Scientists from The University of Texas at Austin report in the journal Science that they have developed a new strategy to protect honey bees from a deadly trend known as colony collapse: genetically engineered strains of bacteria.

An increasing number of honey bee colonies in the U.S. have seen the dwindling of their adult bees. According to a national survey, beekeepers lost nearly 40% of their honey bee colonies last winter, the highest rate reported since the survey began 13 years ago.

How do carbohydrates affect your health?

Carbs often get blamed for weight gain. But what are carbohydrates? And are they really a detriment to our health? The truth is that we need carbs to fuel our bodies. But not all carbs are created equal and problems come up when we eat too many simple carbs compared to complex carbs. Medical professionals may recommend that those with type 1 or 2 diabetes reduce their simple carb intake.

Airline caterers are starting to use digital twins

Aerospace engineers already know digital twins are great, and now airline caterers are acquiring a taste for them, too.
IATA has revealed in an environment briefing that, in 2018, airlines generated an estimated 6.7 million metric tons of trash (0.003 percent of global waste, according to The World Bank). Around 20 percent of airline trash is untouched food and drink, and customs guidelines prevent repurposing the items.

Systems thinking could improve world hunger

“What would the world be if there were no hunger?” It is a question that the late ecologist Donella Meadows would ask her students at Dartmouth College in Hanover, New Hampshire, back in the 1970s. They found it hard to answer, she later wrote, because imagining something that is not part of real life — and learning how to make it real — is a rare skill.

Food texture affects the perception of healthiness

New research has shown how food manufacturers can alter the surface texture of products to change consumers’ perceptions and promote healthy eating. The study, led by consumer psychologist Dr Cathrine Jansson-Boyd of Anglia Ruskin University, investigated people’s perceptions of identical biscuits with six different textures.

Impossible foods now comes with a pork alternative

Impossible Pork debuts at tech conference CES in Las Vegas this week, and attendees will be able to taste the new product. Like the Impossible Burger, the plant-based pork is made with soy protein and is designed to look, taste and cook like real meat.

Samsung revealed an A.I.-powered fridge at CES 2020

Imagine if, after a long day at work, your fridge could look to see what you have got in stock and then suggest a meal composed of those ingredients. That is what Samsung has developed with a new personalised cooking experience feature for its fridges, shown off at CES.

CHO uses IBM ‘s blockchain to tackle food fraud

CHO, one of the largest olive oil producers in the southern Mediterranean, announced on January 14 that it is using IBM ’s blockchain technology to provide traceability for its Terra Delyssa extra virgin olive oil. The company is the latest major food provider to join IBM’S Food Trust Network.

IFIC has announced their 2020 food trends

The International Food Information Council (IFIC) Foundation has published five trends for food and nutrition in 2020.

Interest in sustainability has grown for the past few years, and while in 2020 the topic will mature and evolve, IFIC believes that confusion still surrounds the exact definition of sustainability.

SpaceX is flying coffee and hemp plants to space

Will coffee beans grown in the endless expanse of outer space taste any different? We will soon find out. Colorado-based agricultural company Front Range Biosciences is partnering with SpaceCells USA Inc. and BioServe Space Technologies to send plant tissue culture from coffee and hemp up into Outer Space next year. The 480 samples will be packed aboard a March 2020 SpaceX cargo flight and remain in space for 30 days.

Vertical farming more important than you think in 2020

At this point we can expect vertical farming to play an important role in our future food system — one that goes beyond selling greens to upscale markets in gentrified urban neighbourhoods. Exactly what that future role looks like is less certain as we move into 2020. Commercial-scale vertical farms, which grow millions of heads of greens in warehouses and shipping containers, still has a lot to prove in terms of economics and scalability.

Gene-edited tomatoes that grow like grapes?

Scientists have developed a genetically modified tomato plant with shortened vines and clusters of fruit. The researchers used CRISPR gene-editing technology to alter three genes within the plant’s DNA, according to a paper published in Nature Biotechnology. These advances could make it easier to grow tomatoes in extremely challenging conditions like space.

The biggest acquisitions and mergers in 2019

2019 has been a fast-paced year for the food and beverage industry, with significant offers made by companies aiming to tap into new markets and expand globally. FoodBev has compiled a list of the top seven mergers and acquisitions that took place this year.

Orange peels may help boost your heart health

You may have heard the saying “an apple a day keeps the doctor away,” but did you know that orange peels could also promote the same health-boosting effect — particularly towards heart health?

My first month at Eurofins Food, Feed & Water Testing

The ‘’My first month at’’ column will elaborate on the experience of professionals who recently started their new job in the food (sciences) industry. Joost Dechering recently started working as a Junior Quality Consultant at Eurofins Food, Feed & Water Testing Netherlands. We asked Joost some questions about his experience during his first month at Eurofins.

Brain circuit linked to food impulsivity

Researchers discover brain circuit linked to food impulsivity. This creates the possibility scientists can someday develop therapeutics to address overeating.
You are on a diet, but the aroma of popcorn in the movie theater lobby triggers a seemingly irresistible craving. Within seconds, you have ordered a tub of the stuff and have eaten several handfuls.

Mintel announces food, drink trends for the next decade

Mintel has announced three key trends that will shape the global food, drink, and foodservice industries over the next 10 years.

BASF invests in growing demand for plant-based products

BASF Venture Capital is the lead investor in a funding round for Israeli AgTech start-up Equinom, experts in plant genomics and breeding. Equinom’s computerised breeding technology provides optimised seeds for the food industry to help meet the growing demand for plant-based products used as ingredients or in clean label packed goods and healthier lifestyle cuisines. With this investment, BASF Venture Capital promotes its strategy of applying innovative solutions in agriculture.

IFF merges with DuPont to create a $45 billion giant

15 food products in Nielsen Breakthrough innovation

Nielsen Global Connect has released its Top 25 Breakthrough Innovation winners for 2019. For close to a decade, this list has been the gold standard in recognising innovation and global success within the consumer packaged goods (CPG) space. Of the 25 winners, 15 of the products are from food companies.

Can you eat healthy and have a sustainable lifestyle?

If you want to live a healthy and sustainable life, try switching to a low-meat diet. Doing this could make a huge impact not only on your health but also the environment. Modern animal agriculture is destroying the earth. Most of the world’s meat, eggs, and dairy are produced in factory farms. The livestock industry calls this concentrated animal feeding operations (CAFOs). 

Beet pulp in your dishwasher and your leather products

Pectin from sugar beet pulp is suitable as biobased ingredient for (dishwasher) detergents and the production of leather. This was proven by research by Wageningen Food & Biobased Research in collaboration with Cosun, Dalli de Klok, and Smit & Zoon.

Stevia leaves potentially improve type 2 diabetes

Stevia rebaudiana, a member of the Asteraceae family, is widely known as a natural sweetener. Also called candyleaf, sweet leaf or sugarleaf due to its sweet-tasting leaves, the stevia plant has been used as an herbal medicine in many Eastern countries.

High consistencies of pyhtoestrogens in soy products

Many people start eating a lot of soy products when they’re trying to cut their intake of animal-based foods like meat and cow’s milk. We’ve heard a lot about the benefits of a plant-based diet, but when it comes to soy, studies show that great caution is needed.

Blockchain could save the food industry $31 billion

The global food industry could save approximately $31 billion in food fraud costs by 2024 if companies utilise blockchain technology to monitor their supply chains, according to a new study conducted by Juniper Research.

These are the upcoming food trends for 2020

Most people think of collagen as a protein used for cosmetic purposes that you get in a jar, but prepare for drinkable collagen. If you think that’s interesting, try going online to order meal kits – full of just-the-right ingredients for the dishes you want to prepare. Those are a couple of the fearless forecasts from UF/IFAS faculty experts as they predict food trends for 2020 – a popular list now in its sixth straight year: 

Sugar binging may increase the chance of IBS

Short-term increases in sugar consumption could increase the risk of inflammatory bowel disease (or IBS) and have a significant impact on our health, a new study out of the University of Alberta (U of A) suggests.

Asia needs $800 billion to meet growing food demand

A report produced by consultancy PwC, Rabobank, and Singapore state investor Temasek finds that Asia’s food and agriculture industry needs investment of $800 billion over the next ten years to meet the region’s growing food demand.

Photosynthesis could help us meet food security demands

Scientists have solved the structure of one of the key components of photosynthesis, a discovery that could lead to photosynthesis being ‘redesigned’ to achieve higher yields and meet urgent food security needs.

3D farming in the ocean beneficial for all?

Adopting 3D farming in the ocean may help both humans and the environment in several ways. Thanks to the benefits of the seaweed and seafood they raise, ocean farmers have the power to help clean up and preserve the environment.

Ten interventions to improve food loss and waste

During the international Reduction of Food Loss and Waste conference in Vatican City the World Resources Institute launched the report for the Reducing Food Loss and Waste: Ten Interventions to Scale Impact.

Dean Foods files for bankruptcy, DFA may be interested

Dean Foods has announced that it and substantially all of its subsidiaries have initiated voluntary Chapter 11 reorganisation proceedings in the Southern District of Texas. The company intends to use this process to protect and support its ongoing business operations and address debt and unfunded pension obligations while it works toward an orderly and efficient sale of the company.

DSM acquires CSK Food Enrichment for 150 million euros

DSM has secured a deal to acquire dairy solutions provider CSK Food Enrichment for a cash consideration of about €150 million.

Data-driven hyper-palatable foods defined

Foods that contain a mix of ingredients to make food palatable and enhance consumption are often called “hyper-palatable” by researchers. These are often processed foods or sweets with alluring combinations of fat, sugar, carbohydrates, and sodium.

Micro-organisms in plants protect against infections

Micro-organisms living inside plant roots team up to boost the plant’s growth and tolerance to stress. An international research team led by the Netherlands Institute of Ecology (NIOO-KNAW) and Wageningen University & Research (WUR) reports its discovery in today’s issue of the renowned scientific journal Science.

Amazon caught selling expired products?

If you’re a regular Amazon customer, you might want to pay close attention to the expiration dates on the foods you buy, as many of them are reportedly being sold well past their sell-by dates.

Plants ‘panic’ when it does rain, study shows

Just like us, plants need water to survive, but that doesn’t mean these leafy greens enjoy a downpour any more than we do. When the grey clouds loom and the rain begins to fall, their response is immediate, all-consuming and close to that of ‘panic’, a surprising discovery reveals.

Food system competition for $2 million

The Rockefeller Foundation has announced the Food System Vision Prize—inviting organizations, universities, institutions, companies, cooperatives, and partnerships from around the world to create compelling and progressive visions of the world’s system by 2050.

Medical nutrition education found lacking

Medical programmes do not sufficiently integrate nutrition education. As a result, physicians miss possibilities to provide their patients with adequate counselling on nutrition and dietary behaviour. This is not an issue exclusive to the Netherlands but is present globally and is independent of country, healthcare system and year of medical training. This is the conclusion of Gert Jan Hiddink, emeritus professor of Nutrition Communication through Health Professionals at Wageningen University & Research, and his international colleagues.

Starvation halts brain development, here is why

We all know that food is essential to healthy development of the brain and body, especially in the earliest stages of life. But exactly how early brain growth is affected by nutrition is not as well understood, especially on a cellular level.

Artificial leaf being built to produce synthetic fuel

We’ve made plenty of progress with sustainable energy in recent years, but there’s still a lot of work left to do. Now, there’s encouraging news on the development of an ‘artificial leaf’ that could lead to the production of truly ‘clean’ synthetic fuel.

US air pollution increases. Air quality decreases

Air pollution worsened in the United States in 2017 and 2018, new data shows, a reversal after years of sustained improvement with significant implications for public health.

Backlash on fake meat products like Beyond Meat

When it comes to foods that people miss most when giving up red meat for health reasons, burgers are firmly at the top of the list. That’s why some food companies have been putting so much effort into finding meatless alternatives. While products from Beyond Meat and Impossible Foods might look and taste like the real thing, they’re hardly the healthier alternative their manufacturers would like you to believe.

Biodiversity improves crop production

Around 20 percent of the world’s agricultural areas yields less than it did 20 years ago. According to the Food and Agriculture Organisation FAO, humans are the culprit: we have not done enough to protect biodiversity.

Space grown meat in a lab 248 miles from Earth

The Israeli food technology startup Aleph Farms grew the meat on the International Space Station, 248 miles (399 km) away from any natural resources.

Coffee bean extracts no longer considered as ”waste”

When coffee beans are processed and roasted the husk and silverskin of the bean are removed and unused, and often are left behind in fields by coffee producers.

Unilever announces new plastic waste reduction plans

Unilever, owner of brands including Dove, Ben & Jerry’s, and Lipton, has announced ambitious new commitments to reduce its plastic waste and help create a circular economy for plastics.

Pork shortages in China lead to breeding of bigger pigs

Not unlike the movie “Okja,” where a company breeds massive pigs to maximise profits, some Chinese farmers are growing larger and larger hogs to keep up with pork shortages.

The nitrogen problem in five questions

There is nothing wrong with nitrogen in itself. We are breathing it in all the time. The problem lies with nitrogen compounds. Wim de Vries, personal professor at Environmental Systems Analysis and a nitrogen specialist, explains.

Insects instead of animal protein research advances

Susinchain is a project funded with a grant from the European Union’s Horizon 2020 programme. The new European research project Susinchain will start on October 1st 2019. The project aims to contribute to novel protein provision for feed and food in Europe.

Digestive health gains more attention

Digestive health was one of the key areas driving the functional foods boom in the 1980s. Nevertheless, it is continuing to generate interest as probiotics move further into the mainstream and awareness of the role of fibers and prebiotics in gut health is also boosting new product development, according to Innova Market Insights.

The role of medical foods with Alzheimer’s Disease

In this article, researchers from China, Germany, Japan, the U.K., and the U.S. discussed nutritional interventions used for the treatment of Alzheimer’s disease (AD), and highlighted clinical trials assessing the effects of medical foods on people with AD. Their short review was published in the journal Food Science and Human Wellness.

New pathway for food systems development

25 September, 2019, New York – Food systems are huge economic, social and environmental drivers of transformational change, FAO Director-General Qu Dongyu said September 25th. Turning them into accelerators of progress on the SDGs is essential to achieving several core objectives of the 2030 agenda, including ending extreme poverty, addressing hunger an all forms of malnutrition, protecting and restoring the world’s biodiversity and natural resources, and combatting and building resilience to climate change.

The value of biodiversity is not the same as its price

How much do species and ecosystems contribute to the size and growth of economies? How will the unprecedented rate of biodiversity loss affect economies in the future?

Study suggests French ban on food additive may be premature

Results of the French study have led leaders of the country to prohibit all food products with the additive from being placed on the market starting January 2020. France’s ban could have implications for other countries, including the United States.

Nestlé accelerates action to tackle climate change

Nestlé has announced its ambition to achieve zero net greenhouse gas emissions by 2050. It embraces the most ambitious aim of the Paris Agreement, to limit global temperature rise to 1.5°C. Ahead of the U.N. Secretary-General’s Climate Action Summit this month, they will sign the “Business Ambition for 1.5°C” pledge.

Multinationals partnering for sustainable food production

Promoting sustainable agriculture in Europe: An EU-funded study explores the dos and don’ts of multi-stakeholder partnerships (MSPs). Some multinationals are making their moves on the sustainable food production.

Most of the food we eat today is produced through industrial agriculture, with intensive food production carried out on huge single-crop farms. Although this type of agriculture maximises productivity and lowers food prices, it has proved unsustainable, with soil erosion, water contamination, deforestation and a loss of biodiversity often causing irreversible harm to natural resources.

More phosphate is dangerous for the global food security

Our global food production system uses 53 million tonnes of phosphate fertilizers annually, processed from 270 million tonnes of mined phosphate rock . Estimates show up to 90% phosphate loss from mine to fork . A considerable part of this loss is phosphate pollution in water, some of which creates “dead zones,” areas where little or no marine life can survive. With an increase in food demand by 60% towards 2050, our food production system will need even more phosphate fertilizers. But where do the fertilizers come from and where do they go?

A banana a day keeps the doctor away?

Dietary intervention is one of the most studied and most effective strategies for diabetes management. In a recent study, scientists from India looked into the anti-diabetic potential of a wild species of banana, particularly a compound called apiforol found in its seeds. Their findings appear in the Journal of the Science of Food and Agriculture.

A new way of sustainable agriculture?

Researchers from the University of Wurzburg (JMU) in Germany investigated the signaling pathways involved in the movement of stomata to find out if it could help make agriculture more sustainable. In their study, published in the journal Trends in Plant Science, they found that given the proper stimulus, these can either open or close to match their environment. According to the team, their findings may be the first step toward developing crops that can grow with less water.

Anuga to showcase global food trends of today and tomorrow

COLOGNE, GERMANY — What is coming, what is staying, and what is new? These questions will be answered at Anuga 2019, the world’s largest food fair that takes place biennially in Cologne. This year’s event, scheduled for Oct. 5-9, marks the 100th anniversary of Anuga and will include commemorative exhibits displaying how so much has changed, as well as stayed the same, since the first exposition was held in 1919 in Stuttgart, Germany.

Key enzyme found in plants could guide development of medicines and other products

Plants can do many amazing things. Among their talents, they can manufacture compounds that help them repel pests, attract pollinators, cure infections and protect themselves from excess temperatures, drought and other hazards in the environment.

Researchers can finally modify plant mitochondrial DNA

Researchers in Japan have edited plant mitochondrial DNA for the first time, which could lead to a more secure food supply. Nuclear DNA was first edited in the early 1970s, chloroplast DNA was first edited in 1988, and animal mitochondrial DNA was edited in 2008. However, no tool previously successfully edited plant mitochondrial DNA.

Plastic waste reduced: banana leaves as sustainable packaging

To reduce the plastic waste that their countries churn out every year, stores in Thailand and Vietnam have begun switching to an environment-friendly replacement for disposable plastic bags. Groceries and supermarkets in these Southeast Asian countries are now wrapping their produce in the leaves of local banana trees. Sixty percent of the plastic trash in the world’s oceans come from just five countries. Thailand and Vietnam feature on this list fairly prominently, although the biggest offender is – unsurprisingly – China.

Food experts issue global agenda to halve food loss and waste by 2030

New research from top food and agriculture experts suggests the world is at a critical moment in the fight against food loss and waste. The report ‘Reducing Food Loss and Waste: Setting a Global Action Agenda’ finds momentum is building to address the 1.3 billion tons of food that is lost or wasted each year – but not yet at a pace needed – and proposes a global action agenda to successfully meet the United Nations’ call, known as SDG 12.3, to halve food loss and waste by 2030.

Move to plant-based diets risks worsening brain health

The momentum behind a move to plant-based and vegan diets for the good of the planet is commendable, but risks worsening an already low intake of an essential nutrient involved in brain health, warns a nutritionist in the online journal BMJ Nutrition, Prevention & Health. To make matters worse, the UK government has failed to recommend or monitor dietary levels of this nutrient — choline — found predominantly in animal foods, says Dr Emma Derbyshire, of Nutritional Insight, a consultancy specialising in nutrition and biomedical science.

Flavonoid-rich diet protects against cancer and heart disease

Consuming flavonoid-rich items such as apples and tea protects against cancer and heart disease, particularly for smokers and heavy drinkers, according to new research from Edith Cowan University (ECU). Researchers from ECU’s School of Medical and Health Sciences analysed data from the Danish Diet, Cancer and Health cohort that assessed the diets of 53,048 Danes over 23 years.

Israeli startup raises €11M to become the first to sell lab-grown steaks

Aleph Farms has closed a Series A round of €10.7M ($12M) to beef up its manufacturing and get its lab-grown steaks into the market within the next four years. Aleph Farms is the first company to have created a lab-grown beef steak, which was publicly tasted last December. With the money raised, the company aims to build ‘bio-farms’ similar to dairy facilities that will grow the meat from cow muscle cells on a commercial scale. The first steaks are expected to launch within four years.

Gas chromatography: better food

Gas chromatography is a method of analysis that most people have experienced at one time or another without necessarily knowing it. For example, gas chromatography can be used to reveal food fraud, find out where a particular batch of cocaine was produced or monitor a fermentation of cheese.

Unlock white sesame flour’s antioxidant and brain-protecting effects

The plant Sesamum indicum, commonly known as sesame, is a herbaceous plant that belongs to the Pedaliaceae family. It is widely cultivated for its edible oil and protein-rich seeds. While the oil is known as a rich source of unsaturated fatty acids, sesame seeds are popular sources of dietary fiber and micronutrients, such as minerals, lignans, tocopherols, and phytosterols. Sesame seeds can also be defatted and made into flour that contains the same amount of nutrients and high antioxidant properties. In a recent study published in the journal Nutrition Research, researchers from Gifu University in Japan investigated the bioactivity of water-soluble fractions purified from defatted white and gold sesame seed flour. They found that the white sesame seed water-soluble fraction exhibits a neuroprotective effect on human neuroblast cells. The researchers believe that this bioactivity can be attributed to the sesame seeds’ antioxidant potential.

Dangerously high salt levels in picnic foods

A new survey by Action on Salt, based at Queen Mary University of London, has found that the food content of a ‘typical’ picnic basket could contain more than 5g of salt. The new research, which analysed 555 savoury picnic finger foods available from retailers, found high levels of salt in these products whereby one in four would qualify for a red label on the front of the pack.

Fully integrate start-ups from farm to fork

Start-ups play a crucial role in helping big corporations bring key trends, such as sustainability and personalized nutrition, to consumers. This is according to Caroline Bijkerk, Global Partnerships Manager at StartLife, which supports food and agtech start-ups as they grow into global enterprises. Speaking to FoodIngredientsFirst, Bijkerk explains how the food industry has changed in the last decade and how start-ups are well positioned to capitalize on this shifting landscape. Consumer issues have become more complex, she says, with social media giving consumers an avenue to share their views about the safety and quality of food products.

First eco-friendly treatment stops fungal crop disease

An eco-friendly antifungal treatment developed by the French biotech Amoéba has reduced rust infections in legumes by 85% in a recent field trial. Rust is a plant disease caused by fungi that is very hard to treat. Although chemical fungicides can be used against it, these are often expensive and harmful to other organisms, including humans. Biocontrol treatments, which consist of living organisms, could solve this problem as they only affect the target pathogen.

Artificial intelligence helps farmers protect the world’s most favorite fruit

Artificial intelligence-powered tools are rapidly becoming more accessible, including for people in the more remote corners of the globe. This is good news for smallholder farmers, who can use handheld technologies to run their farms more efficiently, linking them to markets, extension workers, satellite images, and climate information. The technology is also becoming a first line of defense against crop diseases and pests that can potentially destroy their harvests.

Eating more plant-based foods may be linked to better heart health

Eating mostly plant-based foods and fewer animal-based foods may be linked to better heart health and a lower risk of dying from a heart attack, stroke or other cardiovascular disease according to new research published in the Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association.

Insects as livestock: Considering nutritional needs of insects

Given that they generate hardly any greenhouse gases, are undemanding, nutritious and fast growing, insects have generated a lot of hype in recent years. They are touted as the superfood of the future — cheap suppliers of protein that can even decompose all kinds of nutritional products.

Food supply collapse? Native bee and hoverfly species are dying out

Experts are concerned about the dramatic decline in Britain’s bee population, and given the trouble it could spell for the future food supply, it’s a matter that deserves everyone’s attention.

Freshfel urges Europe to tackle export market barriers

Freshfel Europe has stressed the “need to act urgently” to address the challenges faced by the European fruit and vegetable sector in third country markets. The association has recommended solutions to reverse the current restrictions to fruit and vegetable exports and diversify opportunities to new markets worldwide, as well as to ensure an elevated transparency standard in the treatment of crop pests.

Company on the Spot: CleanLight

Company on the spot written by David Symanzig – International Account Manager North America & LATAM at CleanLight.

New, portable tech sniffs out plant disease in the field

Researchers at North Carolina State University have developed portable technology that allows farmers to identify plant disease in the field. The handheld device, which is plugged into a smartphone, works by sampling the airborne volatile organic compounds (VOCs) that plants release through their leaves.

Dutch company has a way to deal with food waste

Deciding what to do with the mountains of food waste around the world has become a major challenge. But one Dutch firm has come up with an interesting solution to the problem.

In a purpose-built indoor farm under powerful artificial lights, swarms of black soldier flies are fed food discarded by humans to produce insect larvae – a cheap, environmentally friendly and nutritious source of protein.

Crops are protected by worm pheromones

Protecting crops from pests and pathogens without using toxic pesticides has been a longtime goal of farmers. Researchers at Boyce Thompson Institute have found that compounds from an unlikely source — microscopic soil roundworms — could achieve this aim.

No-deal could inflict mortal damage on UK food and drink

The UK Food and Drink Federation (FDF) says a no-deal Brexit “will inflict serious and – in some cases mortal – damage on UK food and drink.”

DSM files for EU authorization of methane-reducing feed additive

Netherlands-based Royal DSM has filed for the EU authorization of its feed additive, which reduces dairy cows’ methane emissions by 30 percent. The company states that just a quarter teaspoon of the additive per cow each day will significantly reduce the environmental impact of dairy products. A cow’s methane production accounts for over half its environmental footprint. The additive will be available in Europe once the EU authorization is granted – potentially in late 2020 or early 2021 – with registration in other regions to follow.

Vast majority of dietary supplements don’t improve heart health

In a massive new analysis of findings from 277 clinical trials using 24 different interventions, Johns Hopkins Medicine researchers say they have found that almost all vitamin, mineral and other nutrient supplements or diets cannot be linked to longer life or protection from heart disease.

Dutch food prices up 14,5% in ten year

Over the past decade, food prices in the Netherlands increased by 14.5 percent, Statistics Netherlands reported on Monday based on a new analysis of the consumer price index.

The top 4 challenges for microbiome companies

Sensing food texture is a matter of pressure

Food texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes.

12 technologies fighting food waste

Consider the last time you brought home a haul of fresh fruits and vegetables, looking forward to a week of healthy eating, only to have your berries go bad overnight, your greens wilt in the fridge and the avocados go soft on the counter.

Europe is dangerously behind

Despite pledges by companies and governments to achieve deforestation-free production of tropical commodities by 2020, most of these commodities are currently not responsibly sourced, according to a new report.

Company on the Spot: Enza Zaden

Interview with Manos Domazakis, Researcher and Molecular Phytopathologist at Enza Zaden

Honey bee colonies down by 16 percent

The number of honey bee colonies fell by 16% in the winter of 2017-18, according to an international study led by the University of Strathclyde.

Coca-Cola hits 100 percent rPET target

Coca-Cola has announced that its GLACÉAU smartwater bottles will be made from 100 percent recycled plastic (rPET) by the end of the year in a move that is expected to remove 3,100 tons of virgin plastic from circulation.

New AI tool predicts how much milk cows can produce

Arla Foods has developed a new artificial intelligence (AI) tool to better predict its milk intake from farms.

Slaughter-free is the future

Most meat of the future will not come from slaughtered animals – instead, by 2040 the majority (60 percent) will be derived from cultured meat or plant-based alternatives that look and taste like meat, reveals a new report.

Unilever trials “first ever” wrapper-less ice cream multipack

Unilever ice cream brand Solero has launched a wrapper-less multipack which uses 35 percent less plastic compared to its original packs.

Givaudan strengthens global innovation ecosystem

Givaudan, the global leader in flavours and fragrances, has officially inaugurated its new flagship Innovation Centre in Kemptthal, Switzerland, aimed to accelerate its global efforts in creating differentiated and sustainable flavour, taste and fragrance solutions for the food & beverage and beauty, personal and home care industries.

CBD-infused ice cream?

Unilever’s Ben & Jerry’s ice cream brand has announced plans to develop a CBD-infused ice cream if regulatory approvals allow the move.

Global flavour landscape: Kerry releases 2019 report on worldwide food and beverage trends

Across the industry, daring new taste profiles are capturing the attention of adventurous consumers – with cocktail flavours making a crossover into mainstream consumer goods, and charred, burnt, smoked, caramelized and blackened flavours adding new dimensions to traditional foods.

A new vision for genomics in animal agriculture

Iowa State University researchers are part of a team that designed a new vision for animal genomics research into the next decade. The blueprint they created could help scientists and farmers meet the needs of a growing global population while improving livestock welfare and production.

Insect sector calls for improved hygiene standards and more transparency

The International Platform of Insects for Food and Feed (IPIFF) has reaffirmed the need to establish EU food hygiene standards for the insect sector while fostering transparent communication along the food and feed chain.

Eyeing Europe, Beyond Meat announces Dutch plant

Fast-growing Beyond Meat is going beyond the United States in producing its plant-based sausages, hamburgers and other items. 

UK price pressures: “No-deal Brexit in October would present the worst of all worlds,”

Amid rising concerns over a no-deal Brexit having a disastrous impact on the UK food and beverage industry, the head of the British Retail Consortium (BRC) is urging “politicians to step up to the plate” once again to prevent “this looming catastrophe.”

Table scraps can be used to reduce reliance on fossil fuels

Wasted food can be affordably turned into a clean substitute for fossil fuels. New technology developed by researchers at the University of Waterloo engineers natural fermentation to produce a biodegradable chemical that can be refined as a source of energy.

Lab grown vegan pet food: Wild Earth closes US$11 million series A funding round

Wild Earth, Inc., a start-up reinventing pet food with biotech, has closed its Series A with an investment of US$11 million led by VegInvest, a venture capital firm supporting early-stage companies striving to replace the use of animals in the food system and other industries.

No longer sweet young things

As sugar becomes more central to the obesity debate, its reduction is becoming a major dietary target for many consumers. This is manifesting itself most clearly in the Baby Boomer demographic (born 1946-1964). 

Unlock the “black box”

The European Commission’s (EC) is pushing for equal access to and greater clarity about crucial information on how prices are determined as agri-food products move along the food supply chain.

Food waste transparency

Nestlé has published data about its food waste and relevant targets as part of the UK Food Waste Reduction Roadmap, an initiative with a focus on helping businesses consistently report and measure their waste output

Froneri to acquire Fonterra’s Tip Top ice cream business for US$250m

Europe’s second largest manufacturer of ice cream, UK-based Froneri, has today agreed to acquire Tip Top, Fonterra’s iconic New Zealand ice cream business.

Antitrust breach: AB InBev fined €200 million by EC

The world’s largest beer company, Belgium-headquartered Anheuser-Busch InBev (AB InBev), has been fined €200 million (US$225 million) by the European Commission

Sustainable palm production: Olam achieves RSPO certification for first oil palm plantation in Africa

Global food and agri-business Olam International has achieved Roundtable on Sustainable Palm Oil (RSPO) certification for its Mouila Lot 3 palm plantation in Gabon, Africa, developed on 100 percent grassland – and the company remains on track to achieve RSPO certification for all its plantations in Gabon by 2021.

Non-toxic pest control for wheat? Mathematician develops a chemical-free parasite deterrent

Dr. Konstantin Blyuss, a University of Sussex mathematician, has developed a variety of wheat that precisely targets specific microscopic worms, called nematodes, without harming any other insects, birds or mammals.

London marathon reduced 200,000 plastics bottles with edible water pods

The London Marathon did its part in reducing plastic waste by swapping water bottles with edible seaweed water pods that biodegrade in weeks.

Beyond Meat’s Value Soars to $3.8 Billion in Year’s Top U.S. IPO

Beyond Meat Inc. piled on the market value, serving up the year’s best first day for a U.S. initial public offering.

You cannot miss this

Fresh out of college/university and looking for an entry-level job or do you want to switch careers in the food (sciences) sector?

New study calls healthiness of eggs into question

In 2015, the government in the USA released the 2015–2020 Dietary Guidelines for Americans, which contained two contradictory statements: (1) “Cholesterol is not a nutrient of concern for overconsumption,” and (2) “Individuals should eat as little dietary cholesterol as possible while consuming a healthy eating pattern”.

My first month at… Eurofins Food, Feed & Water Testing

The “my first month…” column will elaborate on the experiences of professionals who recently started their new job in the food (sciences) industry.

The following article is about Jef Nikkelen (40, Bachelor in Science) who recently started as a Quality Consultant at Eurofins Food, Feed & Water Testing Netherlands. We asked him a few questions about his first month at Eurofins. If you want to know more about the company, Jef and his experience working at Eurofins. Then keep on reading. 

Convenience with a conscience?

Meal kit services, which deliver a box of pre-portioned ingredients and a chef-selected recipe to your door, have earned a bad environmental reputation due to perceived packaging waste.

No more cheese allergies? Research identifies bacteria that may reduce allergic reactions

Specific bacteria found in cheese rind may reduce allergic reactions and improve the ripening process of some cheeses. This is according to a new study from Iowa State University of Science and Technology, (ISU), US, published in the peer-reviewed academic journal Scientific Reports.

Future flavors? ITS pegs fruits, international cuisines and warming spices as key flavors trends for 2019/20

Fruit flavors are expected to dominate, along with international cuisines and warming spices, according to the UK-based flavors company International Taste Solutions (ITS). As part of the drive to pinpoint flavor trends for the future, the company has carried out intensive market research, which enables ITS to advise customers on emerging flavors and capitalize on market opportunities in this space for the coming year.

Dairy consolidation: Saputo enters UK market after completing Dairy Crest buy

Saputo Inc. has completed the acquisition of UK-based dairy company Dairy Crest Group plc. Saputo has acquired the entire issued ordinary share capital of Dairy Crest for £6.20 (US$8.13) per ordinary share, valuing Dairy Crest’s share capital at approximately £975 million (US$1.3 billion). The deal underscores the Canadian dairy giant’s first move into the British market and comes at a time of increasing challenges in the dairy industry. Earlier this year, this dynamic saw US dairy giant, Dean Foods Company reveal that it is exploring a number of options, including a potential sale, as part of a strategic review to accelerate its business transformation.

Collateral damage in trade spat? US threatens to impose tariffs on EU dairy, wine and fish

The Trump administration is fighting trade battles on many fronts with its latest plan to impose tariffs on approximately US$11 billion worth of EU goods.

Veggie “burgers” to the slaughter? Meat alternatives marketing comes under scrutiny in EU

Terms such as “veggie burger “and “vegan sausage” could be banned under new plans put forward by the European Parliaments Agriculture Committee.

Tradin Organic acquires Sanmark B.V., as specialty organic oil demand rises

Tradin Organic, a subsidiary of global organic food company SunOpta, has signed a definitive agreement to acquire the shares of Dutch-based Sanmark B.V. in a bid to bolster its global oil offerings and expand its ability to source organic raw materials.

UK food inflation highest for almost six years: Bad weather drives up prices, Brexit uncertainty prevails

Global commodity prices and weather events pushed up UK food prices in March, according to the latest figures from The British Retail Consortium-Nielsen Shop Price Index.

How NIZO food research deals with changes in the food industry

Interview with Loek Nederstigt, HR Manager at NIZO Food Research

In the previous article with Loek Nederstigt, we discussed his career and daily activities within NIZO. This article discusses the company structure and how every division delivers different expertise to the organisation.

How the Netherlands Led a Food Revolution

Despite its small size and dense population, the Netherlands makes far more food than it can eat. This is how a nation that was once starving under the Nazis has now become a world leader in farming techniques and agriculture technologies.

A better estimate of the net yield of seed potatoes with vision techniques

Growers of seed potatoes would like to know on which part of their parcel the potatoes grow best, and how the location influences the size of the potatoes. But during harvesting, hundreds of potatoes will roll into the harvesting machine at the same time.

Brexit breathing space: Short delay gives industry more time but is it merely a stay of execution?

While the food industry may technically have that little bit more time for Brexit preparations following last night’s events, confusion still remains over exactly what will happen next. EU agri-food chain players continue to underscore the need for certainty.

Swedish researcher makes bioplastic from fruit waste

Even disposable items can be environmentally friendly, as shown by research at the University of Borås into making bioplastic out of fruit waste.

Food safety: Dung beetles and soil bacteria reduce risk of human pathogens

Food safety regulations increasingly pressure growers to remove hedgerows, ponds and other natural habitats from farms to keep out pathogen-carrying wildlife and livestock. Yet, this could come at the cost of biodiversity.

Sugar-sweetened drinks increase risk of mortality, especially in women

The more sugar-sweetened beverages (SSBs) people drink, the greater their risk of premature death — particularly from cardiovascular disease, and to a lesser extent from cancer, according to a large, long-term study of U.S. men and women. The risk of early death linked with drinking SSBs was more pronounced among women.

Dutch company Wessanen confirms takeover Talks

Wessanen has confirmed that it has entered into talks regarding a potential takeover bid for the company.

Nestlé to increase female senior positions by 2022

On March 8 during International Women’s Day, the discussion around the percentage of women in key executive positions formed a key topic of discussion, including within the food & beverage industry.

FrieslandCampina to build sustainable dairy processing plant in the Netherlands

Dutch dairy producer Royal FrieslandCampina N.V. is exploring options to build a sustainable dairy processing plant in the Netherlands.

Scientists warn about the dangerous interaction of plant protection products

Pest control is one of the vital services provided by insects in agroecosystems. Natural methods relying on biological control agents, such as parasitoid wasps, represent a highly effective way to suppress crop pest populations.

French Company to Open Biggest Insect Farm in the World

A Series C round of €110M ($125M) — the largest ever for agriculture technology outside of the USA — will fund the construction of the world’s largest automated insect farm by the French company Ynsect.

From Biologist to HR Manager

Interview with Loek Nederstigt, HR Manager at NIZO Food Research

How does an educated Biologist become an HR manager? In an interview, we talked with Loek Nederstigt about his career path, working at NIZO, the company structure, and how the company keeps ahead of recent developments within the Food Sciences industry.

The ‘blue’ in blueberries can help lower blood pressure

A new study published in the Journal of Gerontology Series A has found that eating 200g of blueberries every day for a month can lead to an improvement in blood vessel function and a decrease in systolic blood pressure in healthy people.

Native California medicinal plant may hold promise for treating Alzheimer’s

The medicinal powers of aspirin, digitalis, and the anti-malarial artemisinin all come from plants. A Salk Institute discovery of a potent neuroprotective and anti-inflammatory chemical in a native California shrub may lead to a treatment for Alzheimer’s disease based on a compound found in nature.

DNA traces on wild flowers reveal insect visitors

Researchers from Aarhus University, Denmark, have discovered that insects leave tiny DNA traces on the flowers they visit. This newly developed eDNA method holds a vast potential for documenting unknown insect-plant interactions, keeping track of endangered pollinators, such as wild bees and butterflies, as well as in the management of unwanted pest species.

Collaborating on AI platforms: McCormick and IBM partner to spice up flavors space

US flavor company McCormick and information technology company IBM are pioneering the application of artificial intelligence (AI) for flavor development as part of an ongoing research collaboration.

Food safety: Computer decision-support program aids foodborne pathogen testing

An innovative computer program could be of significant help to food safety professionals working to keep production facilities free of food-borne pathogens. Cornell University scientists have developed a computer program, Environmental Monitoring With an Agent-Based Model of Listeria (EnABLe), that can simulate the most likely locations in processing facilities where foodborne pathogen Listeria monocytogenes might be found.

Brexit choking UK food industry: “We can’t cooperate with non-Brexit consultations, it’s not business as usual”

The UK food industry has threatened the British Government with breaking off cooperation at this time of “potential crisis” as the countdown to Brexit continues. In an extraordinary move which signals how industry is in full Brexit crisis management mode, business leaders of more than 30 trade organizations within the UK’s farming and food and drink supply-chain, have come together to write a warning letter to Environment Secretary Michael Gove.

Epigenetics: how ‘dark matter of biology’ could help in the fight against plant diseases

Recycled gypsum as an agricultural product

Warren Dick has worked with gypsum for more than two decades. You’d think he’d be an expert on drywall and plastering because both are made from gypsum. But the use of gypsum that Dick studies might be unfamiliar to you: on farmland.

Wheat can be made gluten safe for people with coeliac disease by using gene editing

One to two per cent of the population has Coeliac Disease (CD), an immune reaction to gluten. Wheat grains contain gluten, a mixture of glutenin and gliadin proteins, which build a network that gives wheat bread its unique properties and quality. 

Plants can smell, now researchers know how

Plants don’t need noses to smell. The ability is in their genes. Researchers at the University of Tokyo have discovered the first steps of how information from odor molecules changes gene expression in plants. Manipulating plants’ odor detection systems may lead to new ways of influencing plant behavior.

Functional biodiversity with soilborne fungi to suppress greenhouse pests

Pests and diseases are often suppressed by various species of natural enemies and antagonists that naturally occur in cropping systems. Stimulating and conserving this functional biodiversity can be used to increase the resilience of cropping systems.

Dutch export of agricultural products exceeds € 90 billion in 2018

Agricultural goods to the tune of € 90.3 billion were exported in 2018, representing a slight rise of 0.2% on 2017 (€ 90.1 billion). The Netherlands is the second largest agricultural exporter in the world, after the United States, as is evident from research commissioned by the Ministry of Agriculture, Nature and Food Quality and carried out by Wageningen Economic Research (WUR) and Statistics Netherlands (CBS).

Rice plants engineered to be better at photosynthesis make more rice

A new bioengineering approach for boosting photosynthesis in rice plants could increase grain yield by up to 27%, according to a study publishing January 10 in the journal Molecular Plant. The approach, called GOC bypass, enriches plant cells with CO₂ that would otherwise be lost through a metabolic process called photorespiration. 

New complex carbohydrate discovered in barley

University of Adelaide researchers have discovered a new complex carbohydrate in barley. The first of its kind to be discovered in over 30 years, the cereal polysaccharide has potential applications in food, medicine and cosmetics.

A diet high in fat and cholesterol can lead to life-threatening liver disease

A new study by Keck School of Medicine of USC researchers shows there’s yet another reason to avoid a high fat, high cholesterol diet: It can trigger changes in the immune system that lead to a serious form of non-alcoholic fatty liver disease (NAFLD) known as non-alcoholic steatohepatitis (NASH).

The best diets for cancer patients and cancer survivors

A U-M cancer researcher looks at the five most popular diets today that include the nutrients known to help reduce a person’s risk of getting cancer or prevent a recurrence.

Green tea steeped in bottled water increases antioxidants, but alters flavor

Here’s to sipping a cupful of health: Green tea steeped in bottled water has a more bitter taste, but it has more antioxidants than tea brewed using tap water, according to new Cornell food science research published Jan. 3 in Nutrients.

The government’s role in the rise of lab grown meat

Last month, the US Department of Agriculture and FDA convened to debate meat: what it is and isn’t, and if plant-based or lab-grown products like those made by Impossible Burger and Memphis Meats should be called meat.

Junk food causes nutrition deficiency: Soda and fast food cripple brain development, according to new study

A special issue of the journal Birth Defects Research: The Teenage Brain has concluded that the excessive consumption of junk food and energy drinks impairs the mental health of teenagers.

First Dutch bananas could help tackle worldwide fungal threat

A Dutch university has grown the Netherlands’ first crop of bananas as part of a research programme that could help protect the fruit from a deadly fungus that threatens production worldwide.

Gene editing could create spicy tomatoes, say researchers

Spicy tomatoes could soon be on the menu thanks to the rise of genome-editing technology, say researchers.

One in 10 adults in US has food allergy, but nearly 1 in 5 think they do

Over 10 percent of adults in the U.S. — over 26 million — are estimated to have food allergy, according to a study published in JAMA Network Open that was led by Ruchi Gupta, MD, MPH, from Ann & Robert H. Lurie Children’s Hospital of Chicago and Northwestern University.

A ‘bran’ new way to preserve healthy food with natural ingredients

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.

Trends for 2019

Globalization has sparked consumers’ curiosity around new food and drinks, exciting flavors and new ways of eating, as they become more knowledgeable of other cultures. This is resulting in brands bringing more variety to the market.

Are Alzheimer and sugar consumption linked?

Most people think that sugar consumption and Alzheimer’s disease are two unrelated health issues. However, according to various studies, consuming too much sugar can increase your risk of Alzheimer’s disease.

Getting the most out of spinach: Maximising lutein

Eat your spinach in the form of a smoothie or juice — this is the best way to obtain the antioxidant lutein, according to research from Linköping University, Sweden.

Do you know the carbon footprint of your food choices?

Shoppers greatly underestimate the difference their food choices can make to climate change, but they’ll favour items with a lower carbon footprint if they’re given clear information on the label, according to new research from the University of Technology Sydney and Duke University.

We would like to wish you all a merry Christmas!

On behalf of the Food (Sciences) Community, we would like to wish you all a merry Christmas!

CRISPR joins battle of the bulge, fights obesity without edits to genome

A weighty new study shows that CRISPR therapies can cut fat without cutting DNA. In a paper published Dec. 13, 2018, in the journal Science, UC San Francisco researchers describe how a modified version of CRISPR was used to ramp up the activity of certain genes and prevent severe obesity in mice with genetic mutations that predispose them to extreme weight gain.

What is on the ecotarian menu?

By Simone Lamers – GoedBegin.blog

This article is the second of a set of which the first article, titled ‘What defines the ecotarian?’ introduces the term for planet proof eaters and explains, based on the climate impact of several product categories, what would be avoided in an ecotarian menu. 

Neighbourhood affects the healthiness of dietary choices

Researchers from the University of Turku, Finland, studied how the neighbourhood’s socioeconomic status affects people’s adherence to national dietary recommendations.

Curcumin is a powerful natural compound that shows potential for treating diabetes

More and more people are hearing about the wonderful benefits that the Indian spice turmeric (Curcuma longa) has. It is hailed as one of the world’s best superfoods, and this is mostly thanks to its active ingredient curcumin. This golden pigment has a vast collection of biological activities that range from regulating blood sugar levels to reducing immune responses caused by harmless substances.

Nutritionists find medicinal applications for juicing waste

The adage “An apple a day keeps the doctor away” may hold some truth, but not in the way you expect. Surely, eating the flesh of an apple gives you plenty of nutrients, not the least of which are vitamin C and potassium, but studies suggest that eating the peel could give you additional nutritional goodness. A study published in CyTA – Journal of Food discusses the antioxidant content of Fuji apple peel and how these nutrients protect your liver from diseases.

Vegans can improve their omega-3 levels by taking DHA

Vegan and vegetarian diets are known for being free from any animal products – which can be a double-edged sword. In particular, certain nutrients such as docosahexaenoic acid (DHA) are difficult to obtain, as fish is one of the primary sources of this fatty acid.

Tony’s Chocolonely to build chocolate factory with roller coaster in Zaandam

Years ago, Tony’s Chocolonely announced plans to build a chocolate factory with a roller coaster which the public could visit. Finally, the company has found a location: Zaandam!

What Defines the Ecotarian?

By Simone Lamers – GoedBegin.blog

If you make your food choices based on sustainability, you can call yourself an ecotarian. As a starting ecotarian, it can be hard to decide which choices are actually less encumbering for our planet.

Partnering on the future of food: Givaudan launches new food industry innovation platform

Swiss-headquartered flavor giant Givaudan is to open a new innovation platform for the food industry. Coined MISTA, the new platform will seek to help start-ups and established corporations to optimize ideas and products, scale-up projects, search for partners and build dynamic teams to meet the constant challenges of the food industry.

Can raw vegetables and salad pose a health risk?

Salad is popular with people who want to maintain a balanced and healthy diet. Salad varieties are often offered for sale ready-cut and film-packaged. It is known that these types of fresh produce may be contaminated with bacteria that are relevant from the point of view of hygiene.

New treatment to protect people with peanut allergies

The final research results for a new treatment for protection against accidental exposure to peanut was presented today at the American College of Allergy, Asthma and Immunology (ACAAI) Annual Scientific Meeting and published in the New England Journal of Medicine. The results show it is possible for some people with peanut allergy to protect themselves from accidental ingestion by building up their tolerance to peanut over time.

Medtronic to acquire medical data firm Nutrino Health to boost diabetes management offering

Medtronic, a provider of medical technology, is to acquire Nutrino Health, a provider of nutrition-related data services, analytics and technologies. The announcement comes at a time when the industry is taking note of the potential of advanced technologies and big data to answer pertinent, global issues surrounding health and nutrition.

Health Logics launches mood and cognition-enhancing supplement

Health Logics is launching a dietary supplement containing S-adenosylmethionine. Also known as SAM-e, produced by advanced biotech company Gnosis, the ingredient is touted as improving joint, brain and liver function, and enhances mood and cognition.

Cut your risk of Alzheimer’s by half with these delicious brain-boosting foods

Most people think that growing old means forgetting more things. However, there are cases wherein this indicates the onset of more sinister diseases such as Alzheimer’s and dementia. For an average American, the risk of developing these diseases stands at a whopping 45 percent once they reach 85 years old.

Sweetness joint venture: Cargill and DSM partner to establish Avansya

Cargill and Royal DSM have formed a new sweetness joint venture known as Avansya. Together, the companies will produce highly sought-after, sweet-tasting molecules, such as steviol glycosides Reb M and Reb D through fermentation.

PepsiCo expands presence in plant-based space with acquisition of Health Warrior brand

PepsiCo has acquired Health Warrior, a US-based nutrition company that makes plant-based products including bars. The transaction will further expand the company’s nutrition portfolio and marks the first investment led by the PepsiCo HIVE, a new entity within PepsiCo designed to grow emerging brands.

Get ready to join the blockchain party

In the wake of this year’s large E. coli outbreak, Walmart notified its leafy green suppliers that they must be using blockchain technology to trace their products before the end of 2019.

Monounsaturated fatty acids linked to benefits for brain network organization

A new study by University of Illinois researchers has found that monounsaturated fatty acids – a class of nutrients found in olive oils, nuts and avocados – are linked to general intelligence, and that this relationship is driven by the correlation between MUFAs and the organization of the brain’s attention network.

Our food system is at risk of crossing ‘environmental limits’ – here’s how to ease the pressure

The global food system has a lot to answer for. It is a major driver of climate change, thanks to everything from deforestation to cows burping. Food production also transforms biodiverse landscapes into fields inhabited by a single crop or animal. It depletes valuable freshwater resources, and even pollutes ecosystems when fertilisers and manure washed into streams and rivers.

Eating with your eyes: Virtual reality can alter taste

Humans not only relish the sweet, savory and saltiness of foods, but they are influenced by the environment in which they eat. Cornell University food scientists used virtual reality to show how people’s perception of real food can be altered by their surroundings, according to research published in the Journal of Food Science.

Small but Powerful: Edible Insects from Jimini’s

Over the past few years, people have been trying to find solutions for the damage that people are doing to the environment. One major topic on this is the meat industry, as the industry produces vast amounts of emission gasses. Jimini’s is offering one of the solutions that can make a change: edible insects.

IBM goes live with its Food Trust blockchain network

After 18 months in testing, IBM has announced that its food supply chain network—IBM Food Trust—is now available for use. The blockchain-based cloud network offers participating retailers, suppliers, growers, and food industry providers with data from across the food ecosystem to enable greater traceability, transparency, and efficiency. During the testing period, millions of individual food products were tracked by retailers and suppliers.

Artificial sweeteners have toxic effects on gut microbes

FDA-approved artificial sweeteners and sport supplements were found to be toxic to digestive gut microbes, according to a new paper published in Molecules by researchers at Ben-Gurion University of the Negev (BGU) in Israel and Nanyang Technological University in Singapore.

External and Internal Changes: How does Contined react to them?

In the continuation of the interview with Noa Bastiaans, Business Manager at Contined, we discussed Contined and the trends in the food industry that Contined deals with, such as clean-label and sugar reduction, as well as the changes for Contined since it was taken over by Bösch Boden Spies (BBS).

UK food safety reform during Brexit creates ‘additional risk’

Some academics have argued an “additional, unnecessary risk” is being created by the Food Standards Agency’s decision to continue major reform of UK food safety regulation during the Brexit negotiations. One part of the briefing paper looks at the significance of the Regulating Our Future reforms.

How to conserve half the planet without going hungry

Every day there are roughly 386,000 new mouths to feed, and in that same 24 hours, scientists estimate between one and 100 species will go extinct. That’s it. Lost forever. To deal with the biodiversity crisis we need to find a way to give nature more space — habitat loss is a key factor driving these extinctions. But how would this affect our food supplies?

US-China trade policies threaten to bite botanicals industry

Concerns are being raised that botanicals will be caught in the crossfire of the escalating US-China trade dispute as the Trump Administration’s second list of proposed tariffs targets key ingredients to the food and dietary sector. BI Nutraceuticals President and CEO George Pontiakos, is warning that the latest US government proposal for an additional 10 percent duty on US$200 billion worth of Chinese imports, could adversely affect “a vast range of industries including our own.”

Enhanced beverage portfolio: Keurig Dr Pepper to acquire Core in US$525m deal

Keurig Dr Pepper (KDP) has entered into a definitive agreement to acquire enhanced beverage company Core Nutrition LLC at a value of US$525 million, or approximately US$435 million net of anticipated tax benefits. The acquisition represents KDP’s latest move in the evolution of its allied brands portfolio.

Clean expectations: 59 percent of consumers believe natural products to be “healthy”

New research, commissioned by functional ingredients manufacturer BENEO, shows that consumers pay more attention to what is inside the products they are buying, than to either the product’s description or the brand name itself. This highlights the drive by consumers to make healthier choices and shows the continued importance of manufacturers offering cleaner label, product alternatives in their portfolios.

Authenticiteit & fraude in voedsel, hoe borg je de risico’s?

Aangelengde poederwijnen die als Chianti verkocht worden, honing met toegevoegde suikers of Italiaanse olijfolie die toch uit Spanje komt. Niets is wat het lijkt, of toch wel? En hoe wapent u zich hiertegen?

Urinary tract health: Ocean Spray launches soft chew cranberry solution

Ocean Spray is unleashing the unique health benefits of the cranberry in a soft chew form with their new Cranberry +health Cranberry Supplements, which is just being launched in the US. The healthy goodness of the cranberry and its power to help maintain urinary tract health have been well documented throughout the years.

Cassava Plants Gene Edited Using CRISPR to Produce Waxy Starch

A team of European researchers applied CRISPR-Cas9 gene editing technology to engineer cassava plants that produce a modified type of starch, in demand for both cooking and industrial processing.

75% of grown spinach contains toxic insecticides

Everyone knows spinach is good for you – or is it? According to the most recent tests conducted by the U.S. Department of Agriculture(USDA), about three-fourths of all non-organically grown spinach is contaminated with traces of toxic chemicals, one of which is banned in Europe.

”Being transparent is an obligation”

In part two of the interview with Peter Roël, we asked him about his experience in the food industry and his thoughts on the developments within this industry.

Noa’s path to being a Business Manager at Contined

Noa Bastiaans, Business Manager, has been working at Contined since 2012. In an interview, we discussed his career path in the food industry, the company he works for, Contined, and market developments and how Contined adapts to these changes. In this part of the interview, Noa’s career and reasons for working in the food industry are discussed. 

“No-deal Brexit”, what does it mean for food?

The UK government has published the initial list of no-deal technical notices which detail what industry should do in the worst case scenario when Britain exits the European Union.

Givaudan close to securing complete control of Naturex

Flavors and fragrances leader Givaudan has confirmed that it is now close to holding complete control of natural ingredients supplier Naturex. Following the closure of the second tender offer period initiated by Givaudan for the remaining outstanding shares of Naturex, the French stock market regulator Autorité des Marchés Financiers (AMF) has now published the results. Givaudan now holds 9,436,645 of Naturex shares, representing 98.06 percent of the capital, based on the total number of shares as of September 5, 2018. 

Botanical boosters: Consumer curiosity and quality control key to category growth

Consumers are increasingly clued up on matters of health and nutrition, leading them to seek energy boosters from a wider range of sources than the typical office coffee machine. “What better than plants to deliver the benefits from nature?” asks Maider Gutierrez, Director of Marketing and Sales at Frutarom. “Everything revolves around being natural and that is where botanicals score high.” However, the botanical market has undergone vast changes in recent years, with an increased focus on authenticity and adulteration. How are major players in the industry adapting to these demands?

6 Examples of Artificial Intelligence in the Food Industry

The food industry isn’t known for its early adoption of technology. But, spurred by innovative startups, artificial intelligence (AI) may prove the exception. Here are six examples of how the food industry is already using AI, or could be using it in the very near future.

Omega 3 potential for treating depression in heart failure subjects

Supplementing with omega 3 may lower the risk of cognitive depression in people who experience depression and chronic heart failure, a study published in the Journal of the American College of Cardiology’s Heart Failure edition has found. The study found significant correlations between blood levels of EPA plus DHA omega 3s in cognitive, as opposed to somatic, depression among the participants. 

NUS Scientists produce probiotic drink from soya waste

Every year, about 10,000 tonnes of okara are produced, of which about 80 per cent are generally discarded as food waste due to its unpleasant taste and smell.

Fighting colorectal cancer with gut health

Broccoli has a lot of health benefits and is a known cancer-fighting food, but according to a recent study, combining the vegetable with engineered probiotics can help kill colorectal cancer cells.

EU households waste over 17 billion kg of fresh fruit and vegetables a year

The UN’s Food and Agriculture Organisation estimates that about one third of the food produced globally for human consumption is lost or wasted. According to national studies, fresh fruit and vegetables contribute to almost 50% of the food waste generated by EU households. This is to be expected given that they make up about one third of total food purchases, some of their mass is inedible (e.g. peel), and they are highly perishable and relatively cheap.

Flavonoid-rich elderberry provides immune support via a microbial reaction in the gut microbiota

New research adds to the growing body of evidence highlighting the efficacy of elderberries in improving the immune system. These recent conclusions have enabled companies to offer “new avenues of approach” to their consumers and potential customers.

FDA Issues Guidance Documents on Food Facility Registration

Today, the U.S. Food and Drug Administration issued two guidance documents to help food facilities meet their registration requirements under the Federal Food, Drug and Cosmetic Act (FD&C Act). 

The brain-boosting benefits of high-quality olive oil

The Mediterranean diet is one of the best ways to eat for a healthier and longer life, thanks to its primary component, olive oil. People living in the Mediterranean region are some of the healthiest and long-lived people in the world. Olive oil provides many health benefits, but its benefits to brain health are often overlooked. Here are some of the ways olive oil helps keep the brain healthy and protects it from degeneration:

PepsiCo Enters Into Agreement To Acquire SodaStream International Ltd.

Two trends transforming the food industry

Fat-blocking effect of nanofibers discovered

Tiny balls of nano-sized cellulose fibres added to food reduced fat absorption by up to half in laboratory and animal experiments, report scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard University, United States.

Dairy alternatives: The good, the bad, and the ugly

Conventional dairy products are often one of the first substitutes a family makes when transitioning to a healthier lifestyle. It makes perfect sense, when you consider that conventional dairy is pasteurized (enzymes destroyed), tainted with GMOs, and infected with residual antibiotics and hormones that have been injected into the cows producing the milk.

Eating crickets can be good for your gut, according to new clinical trial

A new clinical trial shows that consuming crickets can help support the growth of beneficial gut bacteria and that eating crickets is not only safe at high doses but may also reduce inflammation in the body.

Could tea replace chemicals as a natural food colorant?

Nature is truly the gift that keeps on giving – if people know how to make use of these gifts. One such example is tea. People consume it the world over, but there are still parts of the plant that are typically discarded and considered waste from the supply chain.

Do you really want to use that? Artificial sweeteners linked to unwanted weight gain

Foods and drinks labeled “low-fat” and “diet” are not helping you lose weight, but actually, do the opposite. These products contain artificial sweeteners that actually cause fat accumulation and unwanted weight gain. These side effects are especially pronounced in people who are already obese.

Contradictory messages regarding food and health

While there are those who claim that consumers aren’t making a conscious effort to have healthier lifestyles, a study has determined that this could actually be caused by conflicting data about food and nutrition. If you’re like other consumers, you’ve probably Googled the answers to your questions about health and nutrition.

Better bread by using activated water and stevia

In order to make high-quality bread, one must first gather the best ingredients. These ingredients can range from rye grain to spelt or rice flour, all of which can imbue bread with varying desirable properties.

Lab-grown meat to be on your plate by 2021

LAB-GROWN synthetic meat could be on the menu in just a matter of years in a move which could eventually save the planet.

Anti-Cyclical Recruitment and Changes in the Food Recruitment Industry

We had an interview with Hans Dijkstra about his experience as Recruiter in the food industry and the anti-cyclical recruitment.

How plant breeding technologies could make fruits and vegetables more exciting to eat

Forget vegetables with dull colours and fuzzy skin or fruits that lack of flavour — the produce aisle of the future could offer plant products that are designed for creative cooks and fussy eaters. In a review article published July 19 in the journal Trends in Plant Science, two food researchers describe how new breeding technologies have the potential to enhance the shape, size, color, and health benefits of produce, as well as to inform conventional breeding programs.

A spinach leaf has been transformed into beating human heart tissue

Trends and new ways of recruitment in the food industry

We recently spoke with Wiebe Teeuwen, a Consultant of the food division at QTC Recruitment. We talked about his career at QTC Recruitment and his experiences and thoughts about recruitment in the food (sciences) industry.

EFSA and JRC renew cooperation agreement

The European Commission’s Joint Research Centre (JRC) and the European Food Safety Authority (EFSA) have renewed their commitment to work together in a variety of scientific and technical areas related to food and feed safety, animal health and welfare, plant health, and nutrition. EFSA Executive Director Bernhard Url was at JRC on June 26 to discuss future cooperation with JRC Director General Vladimír Šucha, as the heads of the two organizations signed a renewed Collaboration Agreement.

Interview with Peter Roël: ”I Am A Food Lover”

In part one of the interview with Peter Roël, Technical Director at Firmenich, we discuss his career and his current employer.

Eat more dark chocolate to resolve irregular heartbeats

Chocolate lovers, rejoice: A study published in the journal Heart has found that eating moderate amounts of chocolate can reduce the risk of developing atrial fibrillation (AFib), a life-threatening form of irregular heartbeat. Scientists at the Beth Israel Deaconess Medical Center, together with the Harvard T.H. Chan School of Public Health, Aalborg University, and the Danish Cancer Society‘s Institute of Cancer Epidemiology used data from a large-scale cohort study of men and women in Denmark for their research.

Eating more raw fruit and vegetables improves mental health

Superfoods, which foods are really super?

In order to define which foods really are superfoods, it is important to know what the term ‘superfood’ actually means. Superfood is nothing more than a term created by marketeers to promote their ‘new’ food product. Scientists and experts rarely use the term. Most stories about superfoods are created by marketers trying to lift some foods to a special status. A food is usually promoted to superfood when it contains high levels of nutrients, if it is linked to preventing a disease, or if it is believed to have several health benefits next to its nutritional value. Over the past few years, many  different foods have been branded as ‘’best superfood’, but only a few really stand out, and are not just a hype.

3-D printed food could change how we eat

Imagine a home appliance that, at the push of a button, turns powdered ingredients into food that meets the individual nutrition requirements of each household member. Although it may seem like something from science fiction, new research aimed at using 3-D printing to create customized food could one day make this a reality.

How to contribute to sustainable eating?

Where does all this food come from? “Is this food sustainable?” As we become a more food-savvy society, it is an important question to ask when it comes to sustainability and how we eat. Sustainability is a growing and tremendous concern in the food industry, wherein products are being produced more and more without thinking of how it is going to be sustained on the long term.

Health risks and disease related to salt and sodium

Did you know salt and sodium are regulated in the body by your kidneys, and it helps control your body’s fluid balance? Salt, also known as sodium chloride, is about 40 percent sodium and 60 percent chloride. Salt and sodium are minerals that are essential for life. It also helps send nerve impulses and affects muscle function. When consuming too much sodium it can have a negative impact on your health and your ability to prevent diseases. 

Artificial sweeteners: What is the truth?

Could the artificial sweetener you rely on to replace sugar in your diet actually cause weight gain instead of the weight loss you were expecting? The answer may be yes, but what is the truth about artificial sweeteners? There is conflicting research surrounding the health benefits of artificially sweeteners. 

Organic consumers remain loyal despite negative reports

Recent publicity that pesticide levels in organically grown foods is equal to that of conventionally grown foods raised the question: will consumers of organic foods switch to all natural or conventionally grown foods? According to The NPD Group, it’s not likely since organic consumers hold a strong belief in their nutritional knowledge and healthy lifestyle and won’t let it be undermined.

3 ways blockchain will build trust in the food industry

Trust is a fragile thing. Break it even once, and people will never forget. In the food industry, trust is dwindling.

Just look to Chipotle. After a major E. coli breakout in late 2015, the company’s profits dropped 44% compared with the same quarter the previous year. It has since given out millions of coupons to lure customers back with free food, but the company still hasn’t fully restored customer trust.

Eat an apple a day to maintain a healthy weight and prevent cancer

An apple a day, indeed, keeps the doctor away: Studies have confirmed that eating an apple a day can help maintain weight and fight against cancer. In a study published in the British Medical Journal (BMJ), it was found that eating more foods rich in flavonols, anthocyanins, and flavonoids – such as apples – was associated with less weight gain among adults who were between the ages of 27 and 65.

Consumer food choices can help reduce emissions

A new study that provides the latest, most comprehensive estimate of greenhouse gas emissions generated by U.S. consumer food purchases suggests that, if Americans directed their food purchases away from meats and other animal proteins, they could help reduce greenhouse gas emissions.

Artificial sweeteners may make you fat

With nearly 40% of the world’s population now classified as obese, and increasing evidencepointing to sugar as the culprit, people are turning to foods that contain low-calorie sweeteners to give them the sweet taste they enjoy, without the risk of gaining weight. However, new research from George Washington University in the US suggests that artificial sweeteners may actually increase a person’s risk of becoming obese.

A protein found in fish could prevent Parkinson’s disease

It’s a fact that eating fish is good for the body. Most are packed with the fatty acids omega-3 and -6 which help in improving cognitive health, reducing heart risks, and lowering a person’s blood pressure. However, a new study has shown that a nutrient found in fish can be more beneficial than the common fatty acids people know of.

Drink cranberry juice to decrease your risk of UTI by half

Cranberries aren’t just used for salads and baked goods. A study published in the American Journal of Clinical Nutrition has indicated that drinking cranberry juice regularly could reduce urinary tract infection (UTI) instances in women that previously had the condition. The study also indicated that this could reduce the need for antibiotics worldwide.

Sustainability in the food industry

Over the past few years, the world has started to realise that our lifestyles are causing serious environmental problems. Air pollution, plastic waste and the consumption of natural resources are all causes of the problems. However, many people still do not know that the food industry is a big player in the environmental downfall. Luckily, there are also a lot of people who are aware of this issue, and sustainability in the food industry is finally a big trend. A few points of interest and how you can help with this issue are mentioned below.

Pros and Cons of GM foods

Did you know that almost all of our foods are genetically modified in some way? Genetically modified (GM) foods are foods that are produced from organisms with DNA manipulations by using genetic engineering. This could be plants, animals or bacteria. Usually the altercation is done to introduce a desirable attribute, such as tolerance to herbicides, or tolerance for heat or cold. But are GM foods actually a good thing? Read the article below, and decide for yourself.

Gut bacteria play a role on how your dietary changes affect your blood pressure

It’s already known that our diets contribute a lot to the development of diseases such as high blood pressure and that changing it is the first step toward mitigating that risk. However, according to researchers from the U.K. and the U.S., a person’s gut bacteria is also a factor in the effectiveness of his dietary change.

How are your enzymes? Even healthy diets don’t work without them

Have you ever wondered why you are not losing weight or why that bloated feeling just won’t go away no matter how much healthy food you eat? You probably need to get your enzymes working to enhance your digestion. Enzymes act as a catalyst in living organisms. In the human body, they play an essential role in our health by allowing the body to properly break down food and maximise all the nutrients from the foods we consume.