Articles tagged with Food Industry
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.
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 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.
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%.
The American Frozen Food Institute's International Expert Panel has developed recommendations for managing the risk of Listeria monocytogenes in low-risk foods. The panel suggests using risk-based approaches and policies that acknowledge the ubiquity of Lm, while expending limited resources on high-risk foods.
Researchers develop prediction models for spinach quality and safety using portable NIRS sensors, offering a fast, accurate, environmentally friendly, affordable and non-destructive solution. This technology has the potential to revolutionize quality control systems in the food industry.
The UC Davis Cultivated Meat Consortium aims to develop stable stem cell lines, plant-based media, and assess nutritional value of cultivated meat products. The project also seeks to address technical and economic hurdles for sustainable cultivation.
A new study reveals that the food and drinks lobby consistently opposes effective regulations aimed at tackling unhealthy diets and non-communicable diseases (NCDs). Despite rhetoric of support for public health, food industry groups challenge established evidence and advocate for weaker voluntary approaches instead.
A new study reveals that multinationals' supply chains account for 18.7% of global carbon dioxide emissions, with the majority generated by investments in developing countries. The research highlights the need for companies to take responsibility for their global emissions and encourages greater energy efficiency among suppliers.
The European Union will impose new nutritional requirements for total diet replacement (TDR) products, which threaten their commercial viability. The new rules require higher protein content and essential fatty acids, leading to reduced shelf-life and organoleptic properties.
A study suggests that achieving Japan's plastic recycling targets will depend on collecting packaging waste from the food industry and households. The analysis reveals that it is possible to meet recycling targets if all feasible measures are implemented, but legislative action is hindered.
The COVID-19 pandemic's economic fallout has caused widespread income loss, particularly among the world's most poverty-stricken populations. Disruptions to agricultural supply chains have placed further strain on the global food system.
A newly discovered CoO-TiO2 compound effectively stops listeria monocytogenes reproduction in both light and dark conditions, offering a potential solution for controlling bacterial contamination in food products.
A University of Central Florida researcher has developed a new test strip that can detect adulterated food with high accuracy, solving the problem of people paying more for their food than it's worth. The technology aims to replace current tests that are expensive, complicated or less effective, and is scheduled for completion in 2023.
Experts argue the food industry is responsible for the severity of COVID-19 and the obesity pandemic. The industry's promotion of unhealthy foods has exacerbated the issue, particularly in low-income communities. Researchers call on governments to force reformulation of unhealthy foods and the industry to stop promoting them.
A new study from the University of Bath reveals that blockchain technology can improve food quality and ensure consumer safety by providing transparency throughout the supply chain. The system creates a record of actions that is difficult to change, allowing companies to offer data and reassurance about product provenance.
Researchers at NTU Singapore have developed a green method to create chitin, using two forms of food waste - prawn shells and discarded fruit - and fermenting them. The new process is more sustainable than current approaches, reducing energy consumption and chemical by-products.
Researchers at VTT have successfully broken down FODMAP compounds using enzymes, creating new stomach-friendly plant-based food products. This innovation allows for a more inclusive plant-based diet, reducing the need to avoid healthy foods that contain FODMAPs.
A new review of international research on food taxes highlights the strong evidence showing such taxes work in reducing sugary drinks consumption. A 20% tax on sugar-sweetened beverages could raise NZ$40 million annually, which could be recycled back into the community to fund healthy initiatives.
A breakthrough in optical fiber sensors has enabled the measurement of refractive index outside the cladding of standard fibers, addressing a decades-long challenge. The new concept uses Brillouin dynamic gratings to create acoustic oscillations within the core, allowing for precise measurement and spatially-distributed analysis.
Researchers at the University of Warwick estimate that a hard Brexit could lead to an increase in food prices for families, with some households facing rises of up to £20.98 per week. The study found that meat, dairy, and jams would be most affected by the changes.
Researchers have developed a method to use waste bread as a medium for cultivating microbial starters for the food industry, reducing food waste and its associated economic losses. The new protocol, known as WBM, is estimated to be cheaper than current production methods and has potential applications beyond fermented foods.
A study by the University of Bonn found that commercials aimed at children decreased in Germany after EU-level voluntary commitment was put in place. However, companies exploited loopholes and the initiative showed partial success. The researchers also highlighted the need for stricter guidelines to regulate food advertising.
A University of Georgia study evaluated environmental monitoring practices across the frozen food industry to identify effective methods for controlling Listeria monocytogenes. The research found that facilities were predominantly testing for Listeria spp., but there is a need for facilities to review their sampling strategy.
A new scientific report by Ashwell et al. suggests that low/no calorie sweeteners are safe, have no adverse effect on blood glucose regulation, and can help reduce net calorie intake. The experts agree that these sweeteners can be a useful contribution to public health strategies aimed at reducing obesity and diabetes risk.
A new composite film made with an antimicrobial layer has shown promise in reducing the growth of harmful bacteria on packaged meat and fish products. The film, which contains a biopolymer called pullulan and an antimicrobial compound called Lauric arginate, was found to be effective in killing pathogens such as Salmonella and E. coli.,
A recent study found that fewer than two in every 100 packed lunches meet nutritional standards, with an increase in vegetables and a decrease in sugary food. The researchers argue that the Government should make fresh vegetables freely available in schools and that the food industry should develop healthier options.
A new research tool, FFLLoRA, was developed to assess individual production lot risks of Listeria monocytogenes in frozen foods. The tool incorporates factors like facility attributes, Lm prevalence and consumer handling to estimate listeriosis risks.
David Julian McClements, a UMass Amherst distinguished professor, received the 2019 Nils Foss Excellence Prize for his groundbreaking research on functional foods and nanotechnology. The award will support new equipment and investigation in areas like plant-based foods and nano-enabled nutraceuticals.
High crop density and inadequate fungicides contribute to new disease emergence in ready-to-eat salads. Climate change also plays a role, reducing plant resistance to pathogens.
The tourism industry is facing significant challenges due to food waste, with globally estimated 1.3 billion tons of food lost or wasted each year. Food waste in tourist households has been neglected despite growing numbers of tourists and diverse travel experiences.
New research published in INFORMS journal Transportation Science reveals that optimizing delivery driver shifts can reduce pick-up time by up to 50%, while choosing restaurants closer to the drop-off location can reduce delivery time by 17%. Additionally, order bundling has a limited cost improvement of less than half a percent.
A University of Liverpool study found that popular UK restaurant chain dishes contain high levels of calories, with an average of 488 kcal for starters, 397.5 kcal for sides, and 430.6 kcal for desserts. The study calls for mandatory labelling and reduced calorie content to address obesity concerns.
Researchers at RUDN University have created non-toxic derivatives of chitosan with enhanced antibacterial activity, comparable to modern antibiotics. These novel materials can be used as preservatives in food coatings, providing a safer and more sustainable solution.
Experts recommend requiring salt shakers to carry front-of-pack health warnings to raise consumer awareness about excess salt consumption. The World Health Organization aims to reduce sodium intake by 30% by 2025, and warning labels could help people make healthier choices.
Doctors argue that UK TV advertising regulations on unhealthy kids' foods were weakened due to industry influence. A thematic analysis of public consultations found that commercial interests often took precedence over public health concerns.
A study by researchers at the University of Queensland and University of Cambridge found high levels of agreement among scientists and research stakeholders on principles to prevent conflicts of interest with the food industry. However, there is ongoing debate about what constitutes acceptable interactions and funding arrangements.