News

Sensing food textures is a matter of pressure

Food’s 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

How to implement a change management plan successfully?

Long read 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.

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?

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.

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.

Say cheese: Five best practices on change management

Blog 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.

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.