Articles tagged with Food Industry
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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 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.
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.
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.
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.
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.
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.
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.
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.
A new form of collective worker resistance is unfolding in China's app-based food delivery economy, with small groups of couriers conducting 'mini-strikes' via WeChat. These strikes reflect a new form of leverage and reveal labor unrest evolving alongside shifting political, economic, and technological conditions.
Researchers at the University of Tennessee Institute of Agriculture are investigating consumer and retailer attitudes toward food loss and waste reduction programs. The study aims to provide recommendations for future voluntary food loss and waste reduction programs, which could help reduce US food waste by 50% by 2030.
Researchers found that birds do not develop an unhealthy reliance on human-provided food when fed during winter. The study used radio frequency identification tags and measured feeder visits by black-capped chickadees, finding no increase in dependence on supplemental feed.
The NTU and GFI APAC partnership aims to equip students with expertise on alternative proteins and cultivated meat. The course will develop local talent for the alternative meats sector in Singapore and aligns with the country's '30 by 30' goal.
A new research project SEEDFOOD aims to create fundamental knowledge on using rapeseed proteins for human consumption. The researchers will investigate how to process the proteins to achieve optimal functionality in food, including taste and nutritional value, while developing gentle methods to avoid damaging the proteins.
A new mathematical model predicts Clostridium botulinum growth and toxin production in chilled food products, reducing the need for costly laboratory experiments. The model's comprehensive approach considers multiple factors, including storage temperature, pH, salt, and preservatives, to ensure food safety.
A new project aims to develop a sustainable alternative to disposable plastics in take-away food packaging using upcycled grass fibres. Replacing plastic with bio-based packaging can reduce carbon emissions from production by approximately 210,000 tonnes CO2 annually.
A new international study found that pet owners who follow gluten-free, organic or grain-free diets are likely to look for similar characteristics in their dog's food. The study also found that dog owners in Germany preferred grain-free dog food at a rate of 30%.
The Future Ready Food Safety Hub (FRESH) is a tripartite collaboration between NTU, SFA, and A*STAR to address food safety challenges. The hub aims to close the gap in scientific capabilities for food safety risk assessment and validation, strengthening Singapore's food safety ecosystem.
Researchers found that using gain language, which highlights positive benefits, can increase eco-friendly behavior. Anthropomorphism, such as giving objects human characteristics, also boosts green compliance. The study suggests that businesses can save money by shifting customers' behaviors to be greener.
A team of scientists has identified key odorants responsible for musty and moldy-smoky cocoa flavors using a molecular sensory science concept. The research provides an objective method to assess fermented cocoa's sensory quality based on odorant concentrations, benefiting the food industry with reliable identification of off-flavors.
Researchers at the University of Toronto found that the food industry interacted with government more than 80% of the time regarding Bill S-228, a failed bill to limit marketing to Canadian children. The study analyzed over 3,800 interactions and found that industry stakeholders dominated discussions on children's marketing and policy.
A recent study from the University of Eastern Finland found that malting side-stream products contain high amounts of phytochemicals and proteins, making them a potential source of nutritious food. The researchers identified 285 different phytochemicals in these products, with germination increasing their levels.
Washington State University scientists have developed a method to treat raspberries before freezing, allowing them to maintain their structure when thawed. The treatment involves infusing berries with pectin and calcium, partially drying them, and coating them with an edible layer, resulting in reduced syneresis and improved texture.
England's salt reduction programme achieved a 15% decline in average population-level salt intake from 2000 to 2011. The programme is projected to have prevented nearly 200,000 premature cardiovascular disease cases and £1.64 billion in healthcare cost savings by 2050.
Researchers at Peter the Great St.Petersburg Polytechnic University have developed a method to extract high-carotenoid biomass from microalgae, suitable for the food industry. The obtained biomass can be used as a dietary supplement to prevent vitamin A deficiency and reduce the risk of oncological diseases.
A recent publication in Current Developments in Nutrition shares the historical and regulatory context of medical foods and perspectives on their role in the future. The Healthcare Nutrition Council's Medical Foods Workshop highlighted key considerations for patient access and product innovation, driving consensus on terms and definiti...
Experts have agreed on a new global definition of fermented foods, specifying the differences between them and probiotics. The definition covers thousands of different types of fermented foods from around the world and provides a starting point for further research into their effects on human health.
Neal Schrick and Hongwei Xin recognized as FSLI Fellows for contributions to food systems leadership. The two UTIA leaders completed the FSLI executive leadership development program, enhancing their skills and perspectives on integrated food systems.
Researchers found that red algae polysaccharides can suppress the activity of immune cells in lab mice, reducing leukocyte count and congenital immunity cell activity. However, it is unclear whether this effect is beneficial or detrimental, and further study is needed to understand its potential as a pharmacological substance.
A new analysis of 2018 studies found that 13.4% of publications disclosed food industry involvement, leading to research findings nearly six times more favorable to industry interests. This study highlights the potential for industry bias in nutrition research and calls for exploring mechanisms to prevent such compromises.
Researchers have developed a renewable energy-driven food processing and drying system that alleviates both pollution and landfill issues. The system uses high temperature thermal energy storage to provide heated air for drying, replacing fossil fuels and reducing air pollution.
A study found that food labelling can encourage manufacturers to improve product nutrition. HSR labelling causes some products to become healthier, with positive reformulation examples including reduced fat and sodium content in instant soups and flavoured crackers.
A recent USC study published in the Journal of Marketing found that people perceive pretty food as healthier and more natural, despite a lack of actual difference. The researchers suggested that advertisers' use of classical aesthetics in food presentation can skew perception and lead consumers to make unhealthy choices.
A Cornell University-led project aims to reduce COVID-19 cases and transmission among food processing facility workers while maintaining production capacity. The researchers will collaborate with industry partners to explore optimal strategies using computer modeling and outreach.
Dr. Zoellner received the Frozen Food Foundation Freezing Research Award for her work on agent-based computer models to control foodborne pathogens in frozen food facilities. Her research helps assure the microbial safety of frozen foods through the identification and tracing of Listeria monocytogenes.
A NUS study found that poor outdoor air quality in China drives consumers to use food delivery services, resulting in increased plastic waste from packaging. The study revealed a strong causal link between air pollution and plastic waste, with a 100 μg/m³ increase in PM2.5 levels raising food delivery consumption by 7.2%.