Articles tagged with Food Industry
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A study found that the British public largely supports a ban on selling junk foods at checkouts, which is part of the UK government's efforts to tackle obesity. The legislation aims to create healthier shopping environments and reduce calorie consumption among children and adults alike.
The new homogeneous catalyst enables the direct synthesis of hydrogen peroxide with improved efficiency and safety. The process requires only one step and no separation of gases from the reaction flask.
The five finalists of the Bright SCIdea Challenge will compete for a £5,000 prize by pitching their scientific business ideas that could benefit society. The project ideas include burn treatments and environmental calculators.
The Blue Food Assessment paper highlights the potential of aquatic foods to address nutrient deficiencies and cardiovascular disease. Policymakers can explore online tools and blue food policies to improve national food systems' performance and sustainability.
A new study found that human contact, including neck scratches, can reduce stress and improve well-being in weaning dairy calves. The research showed that calves housed alone benefited most from the extra human interaction, leading to decreased sucking behaviors and increased rest after meals.
Researchers at Cornell University have discovered that metal oxide nanoparticles commonly used as food coloring and anti-caking agents can damage parts of the human intestine. The study, led by Elad Tako, found negative effects on key digestive proteins in chickens injected with the nanoparticles.
A study by UC Santa Barbara researchers found that 95% of the cumulative environmental footprint of farmed chicken and salmon is concentrated on less than 5% of the planet, with 85.5% spatial overlap between the two products due to shared feed ingredients. This highlights opportunities for promoting sustainability in the food system.
Scientists develop a statistical model to describe how particles of different sizes jam together, revealing a common structure that can improve spatial efficiency in various industries. The study's findings have significant implications for applications involving particulate matter, such as construction, medicine, and food manufacturing.
Researchers analyzed 400 videos from top child-influencers on YouTube, finding branded food and beverages appeared 38% of the time. Candy brands were most frequent, while healthy options made up only 9% of appearances.
A research project from Edith Cowan University highlights the impact of excluding people with chronic diseases on tourism and proposes strategies for accessible travel. The industry can accommodate vulnerable travelers by implementing initiatives such as caregiver support, education, and technological advancements.
Researchers have developed a shellac-based coating to improve the gas barrier properties of moulded pulp materials, making them suitable for food packaging. The coating, combined with nanofibrillated cellulose, provides superior water resistance and thermal stability, while preserving environmental sustainability.
Researchers at KTH Royal Institute of Technology have developed a process to unlock soluble ferulic acid-rich dietary fibers from corn bran, a low-value sidestream. The extracted antioxidants can prevent cell oxidation and improve gut health by delivering hydrogels that counteract oxidative stress.
A new study from the University of Copenhagen suggests that combining proteins and antioxidants in foods like coffee with milk may have an anti-inflammatory effect in humans. The researchers found that immune cells treated with this combination were twice as effective at fighting inflammation as those with only polyphenols.
Scientists have identified a new species of microalgae, Medakamo hakoo, which has the smallest known genome of any freshwater algae. The discovery could lead to the mass production of substances such as functional foods, cosmetics, and biofuels at low cost.
Researchers analyzed 46 waste samples and proposed production opportunities for sustainable fuels, biogas, electricity, chemicals, and organic fertilizer. The study aims to reduce food waste and its environmental impact by finding alternative uses for industrial waste products.
Researchers investigated how the order of eating affects bitter taste perception using chicory and coffee substitutes. They found that consuming chicory or coffee substitute after roasted coffee reduces bitterness, while consuming roasted coffee before chicory has no effect.
Researchers at the University of Reading are working on a £2 million project to increase UK-grown faba beans in bread, improving nutritional quality and sustainability. The 'Raising the Pulse' project aims to encourage farmers to switch wheat-producing land to faba bean for human consumption.
A large cohort study found an association between dietary nitrite intake and increased risk of type 2 diabetes. The study, which included over 104,000 participants, suggests that limiting the use of nitrite additives in processed meats may be necessary to reduce this risk.
Researchers from Singapore University of Technology and Design developed a new reconfigurable workspace soft robotic gripper that can pick and place a wide range of consumer items. The RWS gripper's adaptive capabilities make it particularly useful in logistics and food industries where robotic automation is crucial.
A recent study by Chalmers University of Technology reveals that many vegetarian meat substitutes sold in Sweden are low in iron and zinc due to phytates. The researchers analyzed 44 different products and found that even fortified ones still contain phytates, which inhibit absorption.
Purdue University professor Klein Ileleji's startup JUA Technologies International aims to improve crop drying methods using a high-efficiency, smart solar dehydrator. The grant will support product-design improvements and manufacturing, enabling small growers to add value to their crops and increase income.
A study found that 'harmless' Listeria innocua strains are developing resistance to temperature, pH, dehydration and other stresses, as well as hypervirulence similar to pathogenic L. monocytogenes. The strains were collected from raw, dried and processed meats at commercial food processing facilities in South Africa.
A new study found that consumer skepticism about whole-grain food labels contributes to low intake globally. Consumers prefer clear, straightforward labeling on product names rather than generic claims.
A study by researchers found that NYC health inspectors issued disproportionately high citations to Asian restaurants in January and February 2020, highlighting systemic racism and perpetuation of stereotypes. The study suggests that biases against specific types of restaurants can lead to unequal treatment and exacerbate existing ineq...
Researchers at Tufts University found a strong correlation between higher Food Compass scores and lower risk of disease and death. Diets with higher scores were associated with improved blood pressure, blood sugar, cholesterol, and hemoglobin A1c levels.
A new analysis finds that the US lacks effective government oversight of food marketing and research on children, allowing companies to target unhealthy products at vulnerable populations. The industry's self-regulation efforts have failed to keep pace with modern marketing practices.
Researchers found that high oleic soybean oil improved growth performance and carcass characteristics in pigs, with minimal impact on fat thickness and lean percentage. The studies also showed that HOSO-fed pigs had thicker, firmer bellies and similar loin quality compared to DDGS-fed pigs.
Researchers at the University of Copenhagen develop a low-fat, more sustainable whipped cream alternative using lactic acid bacteria as building blocks. The bacteria-based foam can be whipped, peaks up, and retains liquid, making it a potential game-changer in the food industry.
A new study found that offshore mussel farms can increase species abundance, including Atlantic horse mackerel and European lobster, on degraded seabed habitats. The research suggests that this practice could have wider environmental benefits, supporting the national and international Blue Growth agenda.
A new study found that social, economic and political barriers hinder the global distribution of the $424 billion aquatic food industry's benefits. The study calls for policies to ensure equitable access to this sector, which supports both welfare-based benefits like jobs and affordable nutrition, as well as wealth-based benefits.
Researchers from Osaka University create an unobtrusive edible tag embedded inside cookies that can be read without destroying the food. The 'interiqr' method uses 3D printing to contain patterns of empty spaces, making QR codes visible with a simple backlight.
Marine aquaculture systems can provide a nutrient-rich alternative to terrestrial agriculture, reducing ecological impact and freshwater usage. Microalgae-based aquaculture offers high protein content and micronutrients without land or water requirements.
A major new study found that 24% of farmers reported mobility problems, while 31% experienced anxiety and depression. The research, published in BMC Public Health, highlights the need to tackle physical and mental health issues in the agricultural industry.
A new international study finds that dairy cows and their calves experience worse welfare than beef cattle. The researchers' assessment of bovine welfare risks is based on expert opinions from around the world.
Researchers at the University of Florida have identified eight new sweetener compounds in 11 citrus cultivars, providing a potential solution to reduce sugar content in processed foods while maintaining sweetness. This breakthrough could lead to the development of natural, non-caloric sweeteners for the food industry.
Research from UBC Okanagan suggests that wineries can revive lagging tourism by focusing on multi-sensory experiences, such as participation in agricultural activities and workshops. This approach helps create memorable and authentic experiences for visitors, setting wine destinations apart from one another.
The new equation developed by University of Bristol scientists can be used to model accurately particle motion through porous materials like biological tissues, polymers, rocks, and sponges. This could lead to exciting advances in medical procedures, natural gas extraction, and plastic packaging production.
Researchers identified critical success factors for mitigating challenges in the food cold chain, including stakeholder pressure and sustainable investment. The study provides a detailed theoretical framework for developing sustainable business strategies in China.
A new study published in the Journal of Food Engineering found that pulsed light technology can eliminate multiple harmful pathogens from food, including E. coli and Salmonella. The technique has strong potential to help make food safer to consume and could be applied more generally in sanitized environments.
A study by the University of the Basque Country detected Arcobacter species in 22.3% of analyzed food samples, with A. butzleri being the most abundant. The bacteria were found to possess virulence genes and could cause gastrointestinal disorders. Biofilm formation on food contact surfaces was also observed.
A new study from Iowa State University found that people's likelihood of eating or avoiding gene-edited foods is primarily driven by their social values and trust in government and industry. Around 60% of women surveyed said they would avoid gene-edited foods.
A new sorting technology at Chalmers University of Technology reduces fish waste by up to 50%, creating five nutritious cuts from the whole fish. The innovation is being implemented in a Swedish herring processing plant, which aims to produce healthier and more sustainable food products.
Researchers have discovered how sea cucumbers produce defensive chemicals using genome mining techniques. The animals' unique ability to biosynthesize toxins has been found to be linked to the diversion of a sterol-producing enzyme, resulting in the production of valuable medicinal compounds.
A new biodegradable food packaging system reduces microbial contamination and extends shelf life, reducing waste and foodborne illness. The system uses pullulan-based fibers with natural antimicrobial agents, demonstrating a significant reduction in contamination and an increase in avocado shelf life.
Research finds that transportation accounts for 19% of global food-related emissions, with rich countries contributing disproportionately. Eating locally can reduce emissions by nearly half, but requires consumer behavior change.
Researchers have developed a method to create edible nanoparticles that can transform healthy oils into gel-like blocks, providing a shelf-stable fat alternative for food manufacturers. This new approach could help reduce the risk of cardiovascular disease and type 2 diabetes by replacing unhealthy fats with healthier options.
Global mismanagement of phosphorus is causing twin crises, with skyrocketing fertilizer prices and pollution damaging biodiversity. The '50, 50, 50' goal aims to reduce global phosphorus pollution by 50% and increase recycling by 50%, while adopting more efficient use in agriculture.
A novel contract proposed by UTD researchers could help alleviate key sources of conflict between restaurants and food-delivery platforms. The study found that standard contractual relationships have two key issues: simple revenue sharing and strain on restaurant operations.
Researchers at the University of São Paulo developed a natural antioxidant from unripe acerola, replacing banned synthetic additive TBHQ. The antioxidant microparticles were found to be effective in a range of applications, including food products and cosmetics, without affecting color, flavor or odor.
A new study models the formation and evolution of banana spots to understand how to mitigate food waste. By decreasing oxygen levels in tiny formation sites, researchers found that spot formation can be slowed, offering a potential strategy for reducing waste.
A survey of 441 Germans found that environmental concerns do not drive demand for meat substitutes, but rather attitudes towards animal welfare and health. Manufacturers are advised to highlight the ecological advantages and healthier composition of their products.
A pioneering study led by the University of Bristol found that humans have 'nutritional wisdom,' choosing foods to meet their need for vitamins and minerals. The study suggests that people combine meals in a way that increases exposure to micronutrients, contradicting the long-held view that humans evolved to favor energy-dense foods.
A new study finds that generalist stores experience a 3% decline in organic product sales after an organic specialist store enters the market. However, this impact can be mitigated by increasing organic product variety, focusing on premium products, and adopting an organic specialist brand.
New research suggests that plant-based meat alternatives have grown in market share but are not replacing traditional meat, instead serving as an add-on. The study found that consumers buy both plant-based and animal products, with plant-based meats accounting for only 0.4% of total fresh meat expenditures.
Researchers have identified avocado meal as a safe and palatable fiber source for dogs, rivaling industry standards in digestibility and energy intake. The study found that persin levels were undetectable in processed meal, contradicting long-held concerns about avocado toxicity in pets.
A study from the University of New Hampshire found US seafood workers were twice as likely to contract COVID-19 as workers in other food industries. The researchers identified high-density workplaces like seafood processing plants and fishing vessels as major risk factors.
Scientists developed a natural antibacterial texture inspired by insect wings, killing up to 70% of bacteria. The innovation aims to reduce food waste, particularly in meat and dairy exports, and extend the shelf life of packaged food.
A new study by Giada Di Stefano found that the Michelin Guide's arrival triggers changes in fine dining industry competitive dynamics. Restaurants modify their descriptions and pricing to signal awareness of value created for customers, with those already highly ranked emphasizing authenticity and exclusivity.
Researchers at Harvard SEAS developed a new way to simulate tens of thousands of bubbles in foamy flows. This allows for predictive simulations in scales ranging from microfluidics to crashing waves, opening up possibilities for industrial applications such as food production and drug development.
Researchers at the University of Göttingen found that virtual farm tours using virtual reality glasses and tablets can improve transparency in pig farming. Participants appreciated the comfortable and entertaining information intake, but suggested that additional explanations be provided to support virtual farm tours.