Articles tagged with Food Industry
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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 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.
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.
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 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 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 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.
A £1 million grant-funded project aims to advance production of next-generation, paper-based packaging for liquids. Researchers will develop novel coating processes, mechanistic modelling, computer vision, and AI to create 'dry' spray coatings that are food-safe, degradable, and environmentally friendly.
A new study reveals that Chlorella Vulgaris, a freshwater microalga rich in protein and essential nutrients, holds immense promise as a sustainable and nutritious food source. The researchers emphasize the need for advancements in cultivation techniques, processing methods, and sensory improvements to enhance its appeal.
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Researchers at Penn State developed a strategic framework to optimize CSR activities, finding that directly related initiatives create both social and business value. The four-component framework focuses on shared value, enlightened stakeholder theory, resource-based theory, and CSR-fit perspective.
A study by Kyushu University economists found a significant economic impact on Japan's tourism industry, resulting in a loss of 3.44 trillion yen and 22 billion US dollars. The pandemic also led to employment declines for 868,976 people, with the highest losses in restaurants and hotels.
A research team led by Paolo Falcaro has developed a microporous crystal compound that detects toxic chemical compounds produced when protein-rich foods spoil. The ERC Proof of Concept Grant will explore practical applications for the composite ink, which changes color depending on the concentration of toxic compounds.
A new Cochrane review found that calorie labelling in supermarkets, restaurants, and other food outlets leads to a small reduction in the calories people select and purchase. The average reduction was 1.8%, equating to around two almonds per 600-calorie meal.
Researchers develop precision techniques using optical sensors and AI to facilitate efficient and accurate food drying. The study discusses three emerging smart drying techniques, providing practical information for the food industry.
Researchers from The Hebrew University of Jerusalem have pioneered the use of metamaterials to replicate the texture and structure of traditional meat. Their novel approach enables the mass production of whole cuts of meat at a cost of $9 per kilogram, making sustainable protein alternatives more accessible.
A McGill University-led study found patterns between triggers and symptoms of anaphylaxis, revealing a strong link between tree nuts and throat tightness. The research also suggests that drinking alcohol may increase the risk of severe reactions to nut allergies.
Researchers have discovered unique features of Salmonella dry surface biofilms, including a dense capsule and 'sandwich-like' structure, which contribute to their antimicrobial resistance. The study also identified potential safety concerns and developed an effective water-free antibiofilm strategy for the food industry.
A new study reveals that plant-based drinks have lower nutritional quality than cow's milk due to chemical reactions during processing. The heat treatment used in UHT processing alters protein structures, leading to the loss of essential amino acids and increased sugar content.
A new method to enhance pea protein solubility, combining heat treatment and guarana extract, offers potential as an ingredient in plant-based beverages. The approach improves emulsion stability and vitamin D3 preservation.
A recent study by Tracie Delgado and colleagues found that 18% of salmon samples from Seattle grocery stores and sushi restaurants were mislabeled. The researchers called for continued development and enforcement of legislation against salmon fraud to prevent accurate tracking of supply chains and conserve wild salmon.
A new study reveals that online grocery retailers often don't provide essential nutrition information, such as calories and allergens, making it difficult for consumers to make informed choices. The lack of accessible food labeling poses a significant risk to public health, with marketing claims dominating the online shopping experience.
A new study identifies 324 owners of globally used reefers, 10 of whom account for nearly a quarter of all transshipment events. The research provides unprecedented transparency into the seafood value chain, allowing for improved governance and oversight of transshipment practices.
Researchers have discovered that Listeria monocytogenes loses its cell wall and becomes round when entering a dormant state, making it undetectable by growth-based tests. Developing antibodies to detect dormant forms of the bacterium could lead to specific tests for better protection.
A study found increased antioxidant content and activity in Japanese apricot pickles made with salted red perilla leaves. The phenolic compounds' release was highest before digestion, but a significant increase occurred between 60 minutes and 120 minutes of small intestinal digestion.
Researchers at Istituto Italiano di Tecnologia in Milan created an edible transistor using a toothpaste pigment, enabling the development of smart pills and potential healthcare applications. The device is made from ethylcellulose substrate with gold particles and operates at low voltage.
Biofilms on food-contact surfaces pose significant risks to food safety, spoilage, and public health. Innovative approaches like edible coatings, antibiofilm surfaces, and nanosensor technologies offer promising solutions.
A new study found that Australians are wasting a third of all food in the country every year due to confusion over use-by and best-before dates. The research suggests that clearer date labels and more practical storage advice could help reduce food waste.
An investigation by The BMJ found that at least 11 out of 17 UK government nutrition advisory panel members have conflicts of interest with food firms. This has led to concerns that these ties may undermine the committee's independence and expertise, particularly in addressing rising obesity levels and food-related ill health.