Articles tagged with Food Industry
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.
The UK topped the charts with an average Health Star Rating of 2.83, followed by the US and Australia. Meanwhile, China's packaged foods scored lowest due to high levels of saturated fat and sugar.
A new whole-genome sequencing technique is being adopted to detect salmonella in the food industry. This method provides a more reliable and precise identification of salmonella strains, enabling the origin and path of outbreaks to be determined.
A new study highlights the benefits of a US salt reduction strategy for the food industry, finding that meeting FDA targets could produce significant health gains and cost savings. The researchers modelled the impact on food companies and workers, finding that the value of CVD-related health gains and cost savings exceed government costs.
Researchers found a slowdown in dietary salt intake in England since the voluntary pact was introduced in 2011, leading to an estimated 9900 extra cases of heart disease/stroke and 1500 additional stomach cancer cases by 2018. If current trends continue, this may lead to 26,000 extra cases and £1 billion in healthcare costs by 2025.
A relaxation of UK salt regulations has been linked to 9,900 additional cases of cardiovascular disease and 1,500 stomach cancer cases. This policy change resulted in a slowdown of salt intake reductions, which are now estimated to cost the UK economy £160million.
Researchers reviewed knowledge on making corn into food products, highlighting the importance of corn quality and masa quality. They found that better quality corn could lead to higher yields, lower costs, and improved product consistency.
A new study by Brigham Young University researchers found that presenting vegetables on a black background makes them more attractive to consumers. This is because the color black is associated with high quality and expensiveness, as seen in previous studies on computing products.
Biofortification, a process of developing micronutrient-dense staple crops through breeding and biotechnology, is being used to address global nutrition issues. Provitamin A-biofortified maize has been shown to be an effective source of vitamin A, while zinc-biofortified wheat varieties have reduced pneumonia and vomiting rates in youn...
Researchers at Texas A&M AgriLife Research have developed novel coatings with nanotechnology-based surface textures and chemistry to prevent microorganism attachment on various food products. The goal is to reduce the risk of biofilm formation and cross-contamination, ensuring safer produce for consumers.
Researchers at Washington State University found that an electronic tongue is more accurate and effective than human taste buds in tasting spicy foods. The e-tongue can handle high concentrations of heat without losing accuracy, allowing for faster and more precise testing of new products.
A study found that Coca-Cola's contracts allow the company to 'quash' health research findings at public universities. The researchers argue that this suppresses critical health information and contravenes the company's commitment to transparent support for science.
A science advisory from the American Heart Association describes system-wide innovations to improve access to healthy foods. Improvements in food production, distribution, and consumer behavior can favorably impact health behaviors, such as reducing calorie consumption and increasing fruit and vegetable intake.
Researchers at Ohio State University have developed a strong and flexible bioplastic replacement for petroleum-based plastics, which could be used in food packaging and other applications. The new material combines natural rubber with bioplastic and has shown improved toughness without significant loss of strength.
A UCSF study reveals that soft drink companies copied tobacco's playbook to attract young users. The research found that executives from R.J. Reynolds and Philip Morris used similar strategies to promote sweetened beverages, including child-focused marketing tactics and flavors, after selling their tobacco brands.
The University of Lincoln is launching the world's first Centre for Doctoral Training (CDT) in Agri-Food Robotics, investing £6.6m for 50 doctoral students. The CDT will focus on areas like autonomous mobility, harvesting, and soft robotics to address global food chain challenges.
A new study by Bocconi University finds that large individual investors' national culture plays a crucial role in determining the stock return of innovation. The researchers identified six dimensions of Hofstede's framework that contribute to innovativeness, with high individualism and low masculinity being key factors. Understanding t...
Researchers at Penn State developed a technique to extract and purify alkylresorcinols (ARs) from rye bran, which can act as antioxidants in emulsions. The study found that ARs were not as effective as synthetic or natural antioxidants but showed promise for future development.