Articles tagged with Food Industry
A new UK study has found that plant-based alternatives contain twice as many additives as animal products, with a total of 199 versus 100. The study analyzed 71 like-for-like pairs of products from a UK supermarket range and found that plant-based products contained more ingredients and E-numbers.
Researchers have designed a clay material that can absorb and retain ethylene gas, slowing down the ripening process of fruits and vegetables. This innovation has the potential to reduce food waste and improve fruit flavor by allowing for later harvesting in the ripening process.
The RMIT Food Innovation Hub will bring together food technology and nutrition expertise to address industry challenges and support sustainable innovation. The Hub aims to create knowledge, build future workforce skills, and translate research into practical applications for the Australian food system.
A new Brookings Institution study found that ICE surges have caused significant job losses in cities where enforcement is most active. Between 51,000 and 297,000 American-born workers lost their jobs due to the surges, which also led to widespread disruptions throughout industries such as construction.
A new study found limited evidence that front-of-pack food labels help lower sugar intake among disadvantaged groups. Simplified nutrition labels can influence consumer behavior overall, but their effectiveness for lower-income or disadvantaged populations is unclear.
A new report from Stockholm Environment Institute challenges the notion that industrial insect farming is a climate solution, citing varying environmental performance depending on production systems and energy use. The sector faces financial headwinds and regulatory barriers limit its potential for low-impact production.
Research by Göttingen University found that colourful Nutri-Score labels on the shelf and price tag are more noticeable and influencing consumer choices. The study suggests that companies should display multi-coloured labels to support consumers in making health-conscious choices.
New research reveals that see-through or cut-out product packaging on a shelf increases the psychological desire to own it. Customers rely on various cues when making purchasing decisions, with visibility of a product influencing choices.
A study by Cranfield University found that almost all plant-based meat alternatives and beverages in the UK contained at least one mycotoxin, with multiple products containing more than one. The research highlights the need for effective mycotoxin management integrated within food safety standards.
The São Paulo School of Advanced Science in FoodOmics aims to advance understanding of omics technologies in food and nutrition. The event will feature keynote lectures, workshops, and interactive sessions with renowned researchers from around the world.
Researchers at the University of Illinois have developed a machine learning model that can predict chick embryo mortality using hyperspectral imagery, reaching accuracy of up to 97%. They also successfully identified male embryos with high accuracy, potentially reducing the culling of male chicks in hatcheries.
A new study found that FDA 'healthy' labels increase consumer selections of healthier snacks and command a price premium. The study, led by researchers at Oregon State University, examined consumer purchasing preferences for snack products with and without healthy labels.
A study by Frontiers in Science argues that ultra-sensitive food safety tests may drive food waste and unavailability, but not always translate to health risk. The researchers propose a more balanced approach that considers trade-offs between food safety, sustainability, and nutritional health.
A new study suggests that ultra-sensitive food safety tests may drive food waste and unavailability without significant public health benefits. The researchers propose using more flexible risk-based approaches to align food safety policies with sustainability goals.
A recent study in the Journal of Nutrition Education and Behavior highlights the impact of digital transformation on food access, emphasizing opportunities for innovative interventions and policy approaches to promote health equity.
Researchers propose a hybrid approach of combining conventional and microwave frying to achieve lower oil content without compromising flavor and texture. The study found that microwave frying resulted in faster moisture loss, shorter cooking time, and lower oil intake, suggesting an economically feasible option for industrial production.
A new study from the University of East Anglia found that the human brain continues to respond to tempting food cues even after eating enough. The research used EEG brain scans to monitor volunteers' brain activity as they played a reward-based learning game with food.
A study found that voice AI ordering encourages customers to choose indulgent food options due to mental fatigue. Adding a friendly avatar to the interface can reduce this effect and lead to more balanced decisions.
Researchers at the University of Granada found that Nutri-Score labels do not accurately reflect the true nutritional value of soluble cocoa. The study analyzed 54 products from 19 brands and discovered no correlation between Nutri-Score categories and actual nutritional composition, especially regarding bioactive compounds.
The Cacao of Excellence programme has announced its 2025 Edition, recognising 50 highest-ranking cacao producers from across four regions. The programme evaluates high-performing cacao through blind technical and sensory assessment, establishing an internationally comparable reference framework for cacao flavour.
A new study by Binghamton University School of Management reveals that businesses can improve their performance when they openly discuss and address cybersecurity issues. The research found a positive correlation between cybersecurity readiness and firm performance, suggesting that proactive measures can lead to better outcomes.
A new study suggests that releasing pollack closer to their natural catch depths can significantly improve their chances of survival. The research found that releasing fish at these depths can increase survival rates from 56% to over 80%. This could have a positive impact on the long-term sustainability of recreational pollack fisheries.
Researchers developed a comprehensive framework for dynamic digital product passports to track lifecycle changes in perishable goods, enabling earlier interventions to prevent spoilage and reduce waste. The technology could support more circular supply chains and improve transparency across food and drink supply chains.
A recent review of bamboo consumption found promising health benefits, including improved metabolic health, reduced inflammation, and antioxidant activity. However, caution is advised due to potential risks associated with raw or improperly prepared bamboo.
Households taking GLP-1 medications reduce grocery spending by an average of 5.3%, while spending at fast-food restaurants and coffee shops also decrease. Ultra-processed foods see significant declines, whereas yogurt, fresh fruit, and meat snacks experience modest increases.
The event brings together industry experts to explore the convergence of agriculture and biotech for resilient food supply, sustainable protein sources, and open-access technology. Tufts University's Center for Cellular Agriculture is positioned at the forefront of food sustainability research and innovation.
A team of researchers has developed a two-in-one nanostructured SERS sensor integrated into a stretchable and antimicrobial wrapper that monitors food directly on the surface and actively preserves it. The proposed technology enables real-time, non-destructive detection of nutritional components and tracks spoilage progression over time.
Researchers from George Washington University and the Meituan Group developed a system to coordinate nighttime transshipment and dynamic pricing, reducing spoilage by 20% and improving profitability. The system transformed perishable inventory from a loss driver to a source of profit and sustainability.
Researchers mapped greenhouse gas emissions associated with producing meat for cities across the contiguous US, providing city-specific information to reduce environmental impact. The study found that cutting half of beef consumption can result in similar greenhouse gas savings, and transportation emissions are not a major factor.
A new smartphone-based AI system accurately predicts avocado firmness and internal quality with high accuracy, enabling consumers to avoid overripe avocados. The technology has the potential to assess the ripeness and quality of other foods, reducing global food waste by 50% by 2030.
Researchers at the University of Missouri found that using blockchain to track ingredients through the supply chain reduces consumer uncertainty about food safety and increases willingness to pay premium prices. The technology also provides clear information about the source of ingredients, boosting trust in sustainable foods.
Vietnam's food environments are transforming, with modern retail and processed foods becoming increasingly prevalent. The country's policy response has not kept pace with these changes, leading to rising rates of childhood overweightedness and obesity. Experts recommend aligning incentives and capacity to make healthy diets the easier ...
Research highlights that wealthy countries waste more food, but urbanization is narrowing this gap. Global food waste has increased by 24% since 2004, with rising waste in middle-income countries driven by economic growth and urbanization.
The Cacao of Excellence Programme has selected the 2025 Best 50 cacaos and their producers from 191 samples representing 45 origins. This recognition puts smallholder farmers on the global stage, providing international visibility and opportunities for quality recognition and market access.
New research from Uppsala University reveals how plant-based meat alternatives became popular in Sweden through a combination of business, consumer and societal factors. Key findings include the role of documentaries like An Inconvenient Truth and the Swedish National Food Agency's sustainability recommendations.
Researchers at Ohio State University discovered that adding an electrical jolt to fermentation increases the yield and speed of platform chemicals from industrial food waste. Combining two bacterial species also enhances targeted chemical production and produces hydrogen gas as a byproduct, reducing waste and greenhouse gas emissions.
The Leopoldina webinar discusses the conditions and practical recommendations for sustainable freshwater aquaculture in Germany and Brazil. The report highlights the potential of this method to contribute significantly to global food security, reduce water and land consumption, and promote a circular economy.
A Spanish study quantifies the health damage caused by the environmental impacts of food demand, revealing that meat, fish, and seafood consumption accounts for 55% of harm. Replacing these with plant-based options could prevent up to 35% of the impact, equivalent to over 400,000 years of healthy life lost.
A new metaphor, inspired by the mangrove plant, offers a more resilient and diverse approach to sustainable food systems. The model depicts food systems as interconnected root systems that nourish outcomes such as nutrition, health, and well-being.
Researchers have developed a novel 3D printable gel using sorghum protein, which can encapsulate medicine or carry hydrophobic compounds and nutrients. The protein's unique structure enables stable 3D printing results with optimal formulation and parameters.
A new study developed a powerful method for detecting simultaneous nitrogen and water deficiencies in field-grown sesame using deep learning and multiple data sources. The integration of hyperspectral, thermal, and RGB imaging enabled identification of combined nutrient and water-related deficiencies.
A study published in the Journal of the Academy of Nutrition and Dietetics found that 19% of packaged foods and beverages sold in the US contain synthetic food dyes. Synthetic dyes are particularly prevalent in products marketed to children, with confectionery and sugar-sweetened beverages being the top categories.
A recent study evaluated the content of 39,763 US grocery store products and found that 19% contain synthetic food dyes. Products marketed to children were more likely to have these dyes, which are linked to behavioral problems and poor health outcomes.
Australians waste 7.6 million tonnes of food annually, with poor label design and inconsistent packaging being key reasons for this problem. Clearer date labels and storage advice could drastically reduce edible food waste.
A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can form bioactive peptides during digestion, which induce satiety signals via bitter taste receptors. The study reveals molecular mechanisms that can be used to optimize the tas...
A new study highlights the presence of synthetic chemicals in food packaging and processing, increasing health risks from ultra-processed foods. The research emphasizes the need for safer food systems, better testing methods, and policy reforms to address this growing public health issue.
Researchers found that service robots with male characteristics can be more persuasive when interacting with women who have a low sense of power. Conversely, cute features in robot design can reduce the effect of portrayed gender on persuasiveness, making them effective for both male and female customers.
Imperial scientists launched a miniature laboratory into Earth orbit to engineer microbes that can produce food, pharmaceuticals, fuel, and bioplastics in microgravity. This partnership aims to create environmentally friendly and affordable non-animal foods, reducing the cost of space travel.
A new study from the University of Illinois examines how food manufacturers navigate different state regulations, revealing four response options: updating products, maintaining separate versions, removing from stricter markets, or ignoring regulations. The researchers found that firms choose their responses based on factors like cost ...
New research found pet dogs disturb and directly harm wildlife, even when leashed, leading to reduced animal activity and avoided areas. Dog waste contributes to water pollution and inhibits plant growth.
A new study maps how specific lactic acid bacteria can reduce off-flavours and degrade anti-nutrients in plant-based dairy alternatives. Fermentation with these bacterial strains increases nutrient bioavailability and enhances product nutritional profiles.
A recent investigation reveals how the advertising industry is targeting councils with warnings of financial losses if they restrict junk food ads, leading to some councils shelving their plans. Experts are urging a national ban on out-of-home HFSS advertising to combat childhood obesity rates projected to increase by 50% by 2050.
A recent study from the University of Vaasa found that SMEs' ability to innovate is strongly tied to the learning and decision-making skills of their CEOs. The research identified three key managerial mechanisms: learning, reflection, and alignment, which play a significant role in driving innovation.
A University of Illinois study utilizes ChatGPT for sensory evaluation of brownies, revealing a positive bias in the AI's responses. The research highlights potential benefits of leveraging AI in food development, including saving time and money by narrowing down recipe options before human testing.
A new study found that high sodium intake is linked to a higher risk of both general and abdominal obesity in Finnish adults. The study showed that participants with high dietary sodium intake or high urine sodium concentration were more likely to have general or abdominal obesity.
The Understanding Packaging (UP) Scorecard tool compares the environmental and human health impacts of foodware and packaging. It provides an aggregate score across six key metrics, including plastic pollution and climate impact.
A new classification system classifies dietary fibres into five key features, providing a more nuanced understanding of their health impacts. The researchers argue that current classifications are simplistic and do not capture the diverse structures and complex mechanisms through which dietary fibres influence human physiology.
Researchers at North Carolina State University have developed a new technique to improve the efficiency of food-delivery operations. The technique accounts for key factors such as food supply, location, and vehicle capacity to determine optimized routes that make food delivery faster and more fuel-efficient.
A Washington State University study explores the role of nostalgia and comfort in prepared meals for older adults. The research highlights the significance of texture variety and cheese flavor in increasing appeal, with participants preferring foods that evoke a sense of warmth and familiarity.
A new study developed a human microbiota modelling system capable of predicting each person's sensitivity to an emulsifier, such as carboxymethylcellulose (CMC), using a simple stool sample. The model identified a specific metagenomic signature of sensitivity to CMC, allowing for the prediction of individual susceptibility.