Articles tagged with Food 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.
A recent study from Ohio State University found that labeling identical products as 'new and improved' resulted in higher overall liking ratings compared to those labeled as 'consumer complaint.' The researchers suggest that this negative bias has a bigger impact on consumer perception than positive labels.
Researchers have developed an ultrasensitive bioelectronic tongue that mimics human taste buds to measure sweetness. The device responds to sweet-tasting compounds at the 0.1 femtomolar level, making it a powerful tool for industries such as healthcare and food.
A new position paper argues that healthful foods for children are the same as those for adults, with age-appropriate adjustments in texture and portion size. Nutrition educators play key roles in shifting consumer demand and social norms to promote healthy food choices.
Aston University's Aston Institute of Photonic Technologies has received a £100,000 grant to support its research in food and agri-tech. The new equipment will enable the development of cost-effective photonic technology for quality control in food processing and manufacturing.
A team of scientists from NTU Singapore has developed a plant-based emulsifier that is rich in protein and antioxidants, allowing it to replace eggs or dairy in food staples. The emulsifier is made by fermenting brewers' spent grain and can help cut down on food waste, reducing greenhouse gas emissions.
Public health experts urge stronger warnings on ultra-processed foods due to their high salt, sugar, and saturated fats content. The authors suggest building a public brand around the term 'ultra-processed' to increase awareness of the product's harms.
Black soldier fly larvae thrive in dense groups when given the right amount of airflow, reducing the risk of overheating. The research, published in Frontiers in Physics, aims to make these protein-rich insects more readily available as recyclers of food waste, which totals 1.3 billion tons per year.
Phycocyanin, a natural food colorant, loses its hue when exposed to acidified beverages. Cornell researchers stabilized the protein using X-ray beams, allowing it to retain its vibrant blue color. The study provides insights into the molecular structure of phycocyanin and its interaction with light.
Researchers use edible fungus to convert fruit waste into wild strawberry aroma. The fungus produces compounds geraniol and 2-aminobenzaldehyde, contributing to the scent. The team's innovative method could provide a natural flavoring agent for foods.
Researchers at Lancaster University examine the use of AI in the food sector, highlighting the need for trusted data collaboration to reduce waste and increase sustainability. They also warn about potential ethical issues and unexpected consequences of new technology.
A team of Korean researchers has successfully extracted high-quality magnesium sulphate, without calcium impurities, from seawater desalination brine using a novel ethanol-based process. The process achieved up to 67% magnesium recovery efficiency and has potential applications in the pharmaceutical and food industry.
The CryForm project aims to replace synthetic stabilizing agents with crystalline materials, enabling innovative multiphase formulations for safer, more sustainable and affordable products. The project will develop biocompatible crystals for pharmaceutical, cosmetic and food applications, contributing to the European Green Deal.
A new study by Lancaster University identifies four major concerns that hinder the adoption of reusable packaging: affordability, digitalization challenges, regulatory hurdles, and data collection limitations. To address these concerns, researchers propose implementing a track and trace system using unique barcodes to enable businesses...
A nationwide study found that living in areas with high fast-food outlets increases the risk of developing type 2 diabetes. In contrast, a greater presence of supermarkets is associated with lower T2D incidence, particularly in suburban and rural communities.
Researchers at Ural Federal University developed an ultra-sensitive sensor to analyze honey for nitrobenzene, a toxic compound. The sensor's exceptional accuracy and low sample requirements make it suitable for on-site analysis.
Consumer definitions of sustainability differ from industry definitions, affecting perception and purchase intent. Consumer perspectives consider multiple factors like packaging, animal welfare, organic status, and grass-fed systems, with some associating terms like 'organic' with healthier practices.
A new study from Cornell University uses digital twins to identify optimal times and locations for detecting Listeria bacteria in produce facilities, reducing the risk of contamination. The researchers' model provides a novel way for food safety managers to visualize microbial contamination risks and experiment with different sampling ...
An 18-year study found a significant increase in ultra-processed food consumption among US adults, contributing to obesity and chronic diseases. The study recommends policies to reduce ultra-processed food intake, such as revised dietary guidelines and taxes.
Researchers at the University of Basel have developed a model that can efficiently detect food fraud by analyzing oxygen isotope ratios. The model, which uses publicly available data on temperature, precipitation, and humidity, simulates the regions of origin for various plant products with high accuracy.
Researchers at Ben-Gurion University of the Negev have discovered that artificial sweeteners can significantly impair bacterial communication. Three out of six tested FDA-approved sweeteners were found to inhibit quorum sensing, a key process for bacteria to communicate with each other.
A new analysis of 134 studies found that color-coded nutrition labels and warnings encourage more healthful purchases. The study suggests that these labeling systems are beneficial in nudging consumers towards foods with lower levels of energy, sodium, fat, and saturated fat.
A new study from the University of Illinois explores methods to reduce sodium in bread, including salt reduction, physical modification, sodium replacements, and flavor enhancers. The researchers recommend a combination of these methods for optimal results.
Researchers identified three new Alicyclobacillus species that can cause spoilage in apple juice. The discovery will allow manufacturers to identify and fine-tune control strategies to reduce waste and improve customer satisfaction.
The scientific paper highlights challenges in global food systems, including climate change, production of unhealthy foods, and inadequate nutrition. The authors propose rebalancing agriculture research towards healthy crops, nutrient-rich foods, and nature-positive technologies to create a more sustainable future.
The study found that store-wide confectionery sales decreased and fruit and vegetable sales increased when unhealthy products were removed from checkouts and aisles, resulting in nearly 10,000 extra portions of fruit and vegetables being sold weekly.
Research shows that large eggs in small hens lead to keel bone fractures, affecting 85% of Danish laying hens. Hens from different production systems also suffer from the issue.
A new food freezing method called isochoric freezing preserves food without turning it to solid ice, killing microbial contaminants during processing. This technology could save up to 6.5 billion kilowatt-hours of energy and reduce carbon emissions by 4.6 billion kg annually.
Researchers at the University of Bath found that large food companies and advertisers opposed Transport for London's 2019 ban, challenging its effectiveness and attempting to undermine policy. The ban was implemented despite commercial opposition, and its success sets a positive precedent for other authorities planning similar bans.
A new study from the University of Illinois at Urbana-Champaign introduces an electrochemical redox desalination process that removes up to 99% of excess salt from whey while refining over 98% of its valuable protein content. The process uses less energy and operates at a lower cost compared to conventional desalination systems.
Scientists at the University of Kent have developed a mathematical formula that describes the shape of any bird's egg in nature. The formula is based on four parameters and can be applied across multiple disciplines, including food research, mechanical engineering, and agriculture.
A new study assesses the potential trajectories of cellular agriculture, a technology that grows cultured meat, dairy, and egg products from animal cells and yeast. The research highlights the need for increased public investments in open-source research and education to ensure a just and equitable development of the sector.
Researchers analyzed 8 popular plant-based burgers and found that some closely mimic the odor of real beef when cooking. The Beyond Burger from Beyond Meat came closest to replicating the hamburger aroma, but still differed significantly.
Researchers at Shinshu University discovered that fruit by-products, often discarded due to their high phytochemical content, possess significant anti-degranulation and bile acid-binding properties. The study highlights the potential for utilizing these previously wasted resources as valuable anti-allergic agents.