Articles tagged with Food Industry
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.
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 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.
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.
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.
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.
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.
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.
Researchers at Tohoku University's AIMR have developed a copper-based catalyst for nitrate reduction to ammonia, achieving a significant enhancement in yield and Faraday efficiency. The catalyst's performance is attributed to structural and phase changes during the electrochemical reduction process.
The study utilizes near-infrared (NIR) spectroscopy and machine learning to provide quick, accurate, and cost-effective product analysis. The researchers created a global model for corn kernel analysis, which can predict moisture and protein content with high accuracy across different locations.
A new study demonstrates a cost-effective method for producing cultivated meat, addressing scalability and cost challenges. The continuous manufacturing process enables daily biomass harvests and reduces costs by up to $6.20 per pound, aligning with organic chicken prices.
A recent study found that 60 percent of infant and toddler foods sold in top US grocery chains fail to meet nutritional recommendations, while none meet World Health Organization guidelines. The study also exposed widespread misleading marketing practices, including prohibited claims on packaging.
Five pioneering firms in agriculture, manufacturing, and pharma retail have demonstrated businesses can catalyze social and environmental change. They address complex issues using scientific methods, partner with NGOs, and prioritize purpose alignment.
A new study reveals that the FDA lacks oversight over thousands of added ingredients in US foods, including ultra-processed foods. The lack of regulation allows companies to independently evaluate the safety of these substances, often without notifying the government or public.
A recent survey conducted by University of Massachusetts Amherst found that consumers prefer glass packaging for orange juice due to its perceived sustainability, but surprisingly, it is actually among the least sustainable options. The study ranked cartons as the most sustainable followed by plastic, aluminum, and then glass.
Researchers found optimal temperature and humidity levels to protect rice from aflatoxins, which are poisonous compounds linked to cancer and immune system suppression. Proper storage conditions include temperatures below 20 degrees Celsius and relative humidity below 75 percent.
Researchers at UMass Amherst have developed a novel extrusion segment that can create the marbled appearance and texture of plant-based whole-cut meat products. This technology has the potential to revolutionize the plant-based meat industry, expanding its product offerings and appealing to a wider audience.
Researchers isolated three bacterial strains that produce amylase enzymes from sugar factory waste, showing great potential for production. The optimal conditions for amylase production were found to be 37°C and pH 7.0, leading to increased enzyme activity.
A study by the University of East Anglia found that minimum unit pricing (MUP) in Wales reduced transaction prices and alcohol bought by 20%, with a 15% increase in expenditure per customer. The policy was effective in targeting cheap, high-strength alcohol, with little demand spillover to more expensive products.
Global greenhouse cultivation has increased rapidly, with Asia accounting for 60.4% of global coverage. The practice provides opportunities for local food security and poverty alleviation, but raises environmental concerns such as water pollution and energy consumption.
The Bezos Center for Sustainable Protein at NC State aims to create biomanufacturing hubs for dietary proteins that are healthy, tasty, and affordable. The center will research, develop, and commercialize new technologies to support sustainable food production and reduce greenhouse gas emissions.
Researchers emphasize the importance of addressing socioeconomic, cultural, and epigenetic factors in the Latin American obesity epidemic. The study suggests that public policies and strategies must acknowledge these drivers for effective weight loss.
A Washington State University study found that robot-phobia increases job insecurity and stress among hospitality workers, leading to greater intentions to leave their jobs. The impact is pronounced even for managers, highlighting the need for employers to communicate technology's limitations and human workers' roles.
A new study found that consumers prioritize animal welfare, freshness, and quality over environmental sustainability when purchasing meat and dairy products. The research suggests that producers can market sustainably produced food products by highlighting their animal welfare credentials.
Researchers at Tokyo University of Science discovered a simple method to increase Euglena gracilis carotenoid content ratio by exposing it to strong red-light irradiation in bonito stock. The approach has potential to enhance the nutritional profile and scalability of this edible microalga.
Researchers developed a framework to ensure food safety by retaining vitamins and minerals. The study used bootstrapping to estimate kill ratios in low-moisture foods, allowing for more accurate risk assessments and potentially relaxed standards, while maintaining high levels of food safety.
Researchers evaluated different pig farming systems, finding that none performed well across all four areas: land use, greenhouse gas emissions, antibiotics use, and animal welfare. However, some individual farms did excel in all domains, highlighting the potential for trade-offs to be minimized.
A new analysis of food impacts explores the effects of mixed diets on both health and the environment. Mixed diets were found to meet daily nutrient requirements while having lower carbon footprints than stricter diets.
Researchers are exploring the potential of using naturally occurring polyphenols and proteins from pigmented waxy rice as a natural starch strengthener. This approach aims to improve food texture without chemical modification, addressing consumer concerns over chemically modified ingredients.
A team of researchers used CRISPR-Cas9 gene editing to enhance the nutritional profile and flavor of fungi, creating a new source of plant-based food alternatives. The modified fungi produce heme and ergothioneine, which can improve cardiovascular health benefits.
Researchers found that AI-generated food visuals excel at enhancing the appeal of depicted foods by leveraging symmetry, shape, and lighting. However, this may lead to 'visual hunger' and influence unhealthy eating behaviors among consumers.
Researchers have created a galvanized steel coating that reduces corrosion and prevents bacterial growth, improving food safety. The coating decreases bacterial strains over seven days and can be used on grain storage silos and other food-related storage units.
A new study from the University of Illinois examines factors affecting E. coli contamination on five leafy greens, including romaine and spinach. Researchers found that refrigeration significantly reduces E. coli growth on lettuce, while kale and collards are less susceptible due to their natural antimicrobial properties.
Frequent consumption of ultra-processed foods in the US diet is associated with increased rates of colorectal cancer and other gastrointestinal diseases. This may be attributed to additives such as emulsifiers that can disrupt the balance of gut microbiota, leading to disease promotion.
Researchers have identified the specific gene responsible for cold-induced sweetening and uncovered the regulatory element that switches it on under cold temperatures. This discovery holds promise for developing potatoes that are naturally resistant to cold-induced sweetening and producing toxic compounds.