Articles tagged with Food Industry
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.
Essential oils and aqueous plant extracts inhibit Aspergillus growth and aflatoxin biosynthesis, offering potential solutions to prevent food contamination. Standardization of extraction procedures and further study on active compounds are necessary to ensure safe use in food products.
Researchers developed a biodegradable edible film made with plant starch and antimicrobial compounds to control the growth of foodborne pathogens on seafood. The film successfully killed vibrio and salmonella bacteria, which are linked to gastrointestinal problems when consumed.
A systematic review of interventional studies found that food labels can lead to changes in consumer behavior, including reduced calorie and fat intake, but not significant impacts on other nutrients. Industry responses also showed reductions in trans fat and sodium, but no effects on added sugar or other healthy components.
A University of Liverpool study found that popular restaurant chain meals in the UK and internationally have excessive calorie content, with only a small minority meeting public health recommendations. The researchers call for the food industry to reduce calories in their products and mandatory labelling of all restaurant food.
Researchers found that a low-gluten, fibre-rich diet changes the community of gut bacteria and decreases gastrointestinal discomfort such as bloating. The study suggests that dietary fibres, not the absence of gluten alone, are the primary cause of these changes.
A Chalmers University of Technology project has shown that process waters from the seafood industry contain valuable nutrients, such as proteins and micronutrients, which can be recycled and used in food or aquaculture feed. The research team recovered up to 98% of protein and 99% of omega-3 rich fats from these waters.
Researchers found that adding refined fiber to processed foods can lead to liver cancer in mice with preexisting gut dysbiosis. The study suggests that enriching foods with purified fibers may not replicate the health benefits of whole foods naturally rich in fiber.
Researchers from UMN have developed a portable luminometer to screen and identify harmful bacteria within one hour. The new method uses chemiluminescence and can be used in healthcare settings, particularly for detecting antibiotic-resistant bacteria like MRSA.
A new study by University of Guelph researchers found that global adherence to USDA guidelines would require one giga-hectare of additional land, roughly the size of Canada. The study highlights the need for international coordination of national dietary guidelines due to limited global lands.
Research finds Candida krusei and Pichia kudriavzevii are genetically identical, both causing significant morbidity and mortality in immunocompromised patients. The study highlights the need for caution when using drug-resistant yeast strains in biotechnology and food applications.
Researchers at the University of Otago are testing Pulsed Electric Field (PEF) processing equipment for large-scale French fry production. The technology enhances processing by altering potato microstructure, reducing oil uptake and waste, while increasing durability and yield of other food products.
Researchers at University of Würzburg develop new technology to redesign enzyme surfaces, increasing efficiency and selectivity in biochemical reactions. The modified enzymes can convert table sugar into a fructose polymer, with potential applications in medicine and the food industry.
New research suggests that reducing food product portion sizes can recalibrate perceptions of normal food intake, leading to decreased consumption. The study found that participants who were served smaller portions chose to eat less in future experiments.
A new study published in the American Journal of Preventive Medicine found that the CUSFTA led to an increase in caloric availability of approximately 170 kilocalories per person per day in Canada. This rise coincided with a US$1.82 billion increase in US investment in the Canadian food and beverage industry.
A new review of 30 studies on sugar-sweetened beverages confirms their association with overweight and obesity in children and adults. Countries are advised to implement policies to reduce SSB consumption, with examples from Mexico's successful tax policy and the UK's upcoming sugar tax.
Researchers at University of British Columbia developed a method to identify unwanted animal products in ground beef with 99% accuracy. The technique uses a laser-equipped spectrometer and statistical analysis to determine the presence and concentration of offal in meat samples.
The ILIAD project aims to develop self-optimising autonomous forklift trucks that can operate safely and efficiently alongside human co-workers, adapting to changing work demands. The robots will be equipped with advanced computer vision and AI to detect and track humans, making fleets fully scalable.
Researchers found that a baking soda solution was the most effective at removing pesticide residues from organic Gala apples. After 12 and 15 minutes of washing, 80% of thiabendazole and 96% of phosmet were removed. The study suggests that this simple method could be an effective strategy for cleaning pesticides off produce.
A new breakthrough in food analysis using supercontinuum lasers can measure whole grains non-destructively and accurately predict health-promoting properties like beta-glucan content. This technology has great potential for improving the quality of food products, including bread and beer.
Researchers at ETH Zurich have discovered a way to control Ostwald ripening in foams, which causes undesirable changes in texture and weakens product performance. By using networked particles as stabilizers, they can prevent or stop this process, leading to more effective and controlled foam stability.
A new study from the University of Waterloo found that the beverage industry is heavily promoting sugar-sweetened beverages in Guatemalan schools, contributing to high consumption rates among students. In contrast, private school students who have access to free drinking water consumed sweetened beverages less often.
A new study reveals that beets can produce a pigment with high antioxidant properties, boosting crop nutrition and resistance to disease. The researchers successfully engineered plants to produce this pigment, which also showed promise in controlling gray mold in crops.
A Rutgers University study published in Journal of Food Protection found that washing hands with cool water is just as effective as using hot water in removing harmful bacteria. The study's findings suggest that comfortable or warm water should be used instead of requiring a specific temperature for handwashing.
A recent study found that discarded food in the US food supply chain contains large amounts of key nutrients like vitamin D, fiber, and potassium. The study estimates that around 1,217 calories per person per day are squandered, equivalent to 5.9g dietary fiber, which is 23% of the RDA for women.
Experts argue that the UK will lose its fundamental right to health if the government proceeds with plans not to convert the EU Charter of Fundamental Rights into UK law. The charter has been used to uphold public health laws and regulations in EU courts.
A study by Maureen Storey, PhD, found that consumers of frozen fruits and vegetables have significantly higher intakes of key nutrients like potassium, fiber, and calcium. Additionally, adult consumers of frozen fruits and vegetables have lower BMI than non-consumers.
Researchers at Rice University found that gourmet food trucks in Houston cooperate to meet central tendencies, such as good ingredients and cleanliness, while competing to strive for ideal prototypes like the best food. This cooperation leads to new firms entering the market and improves the group's excellence.
The Food Agility CRC will focus on developing digital solutions to simplify the jobs of growers, processors, and retailers. By integrating sensing, communications, and data analysis technologies, the CRC hopes to create simple, user-friendly tools that help businesses make quick decisions and tap into more data streams.
Experts argue that the UK's action plan to reduce childhood obesity is lacking in key measures, including evidence-based interventions and strong controls on advertising. They recommend a new global alliance to strengthen the plan and develop a strategy for childhood and future societal health.
Over 90% of online ads targeting children are unhealthy products, with kids viewing 25 million ads annually on their favorite websites. This excessive marketing puts children at risk for various health problems, including obesity and heart disease.
A RAND Corporation study found that convincing low-cost lunch truck operators to provide healthier meals is possible with proper training and support. The study showed that healthier meals can be profitable for food trucks, especially those targeting white-collar or residential areas, and that consumers give them high ratings.
Researchers at ICIQ and ETH have developed a new process to produce polyalcohols from biomass using two consecutive metallic catalysts featuring molybdenum and ruthenium. This method is more sustainable, cheaper, and efficient than traditional biochemical processes that require controlled temperatures, concentrations, and pH.
A University of Houston team has developed a behavior-based educational toolkit system to improve safe food handling practices for restaurant and grocery store employees. The augmented reality technology streamlines food cleanliness practices for smaller operations, with the goal of enhancing food safety behavior.
Professor Rasmus Bro receives the first Nils Foss Excellence Prize for his groundbreaking work in process analytical technology (PAT) in the food industry. He has developed methods to analyse complex fluorescence data, revolutionizing water quality measurement.
A recent study published in Journal of Food Science found that avocado seed extracts can effectively control Listeria bacteria in ready-to-eat foods. The extracts presented similar properties and chemical profiles to synthetic antimicrobials, making them a promising natural additive for food manufacturers.
A comprehensive dataset has been developed to support consumers and catering organizations in calculating the impact of their ingredients and menus on greenhouse gas emissions. The league table ranks food categories from lowest to highest carbon footprint, providing a clear hierarchy for informed decision-making.
A Queensland University of Technology researcher found that the food industry has more access points to policymakers than nutrition professionals, giving it greater influence over policy. To address this, experts recommend policies like sugar-sweetened beverage taxes and mandatory front-of-pack labeling.
Researchers studied miracle fruit's flowering behavior, revealing six distinct stages of flower development and pollination ecology. The study suggests the fruit is insect-pollinated and recommends further research on pollinator identification.
Researchers found that watching food commercials increased children's emphasis on taste over healthiness, leading to faster and more impulsive food decisions. The study also showed that the ventromedial prefrontal cortex was significantly more active after watching food commercials.
Researchers at UC Santa Barbara discovered a single cell responsible for detecting food texture in fruit flies. This neuron sends signals based on the hardness of food, enabling the fly to determine whether to eat or not. The study also identified a critical protein TMC that plays a key role in mechanosensation.
A recent study published in JAMA Network found that consuming a diet high in subsidized foods, such as high-fat meat and dairy products, is associated with a higher risk of obesity and cardiometabolic diseases. The study suggests that individuals who consume fewer subsidized foods have a lower probability of being obese.
A Virginia Tech researcher found that policymakers have failed to implement comprehensive measures to restrict the marketing of unhealthy foods and beverages to children and teens. The lack of progress has left 42 million children under 5 years old and 155-200 million school-aged children overweight or obese worldwide.
A new mathematical formula developed by Professor Grant Campbell could lead to increased yields of nutritious flour. By understanding the breakage characteristics of hard and soft wheats, plant breeders may be able to cross-breed new wheat strains with improved flour quality.
Researchers find food service industry is significantly more labor intensive and has decreasing returns to scale compared to other industries. The study suggests higher costs and wages may make it difficult for restaurants to remain profitable, requiring a re-thought of the business model.
The revised UK Eatwell Guide lacks an evidence base and has been formulated by those with industry ties. Dr Zoe Harcombe argues that a high carb-low fat approach has contributed to rising obesity and diabetes rates in the UK.
The gluten-free diet is not supported by scientific evidence for healthy children without CD or wheat allergy. It can lead to nutritional deficiencies and quality of life issues, posing more risk than benefit.
Carrot pulp is being used to create puffed snack foods with increased fiber and nutritional quality. The research found that adding the pulp increases puffiness without affecting taste or texture.
Researchers at University of Guelph found that soy isoflavones and peptides can effectively inhibit the growth of certain bacterial pathogens, including Listeria and Pseudomonas. This natural alternative could benefit the food industry by reducing reliance on synthetic additives and addressing growing concerns about antibiotic resistance.
Leading experts argue that food industry funding can support health research, but only if safeguards are in place to prevent bias. Anna B Gilmore and Simon Capewell suggest that industry funding distorts the research agenda and produces biased results. In contrast, Paul Aveyard and Derek Yach recommend co-funding with clear guidelines.
Researchers use Ptychographic X-ray computed tomography to visualize food structures on the nanometer scale, revealing details about fat and water distribution. This breakthrough has promising prospects for improving food consistency and reducing costs in the industry.
Researchers found that depictions of frosted cake on cake mix boxes result in consumers overestimating the appropriate serving size by nearly 135% more calories. This is especially true for women in the food service industry, who overestimated serving sizes by 122 calories.
Experts from Asia, Europe, and the US discuss building resilience in complex food systems using decision-making models, big data, and IT. Collaboration between industry, innovators, and stakeholders is crucial for creating a higher level of food security.
Researchers found that organic products were generally rated higher than non-organic counterparts, but the interaction between the organic label and product type was complex. Organic virtue foods like strawberries were rated highly for taste, while organic vice foods like cookies were perceived as more nutritious.
The Can Manufacturers Institute supports the inclusion of all forms of fruits and vegetables in new dietary guidelines, citing nutritional benefits and convenience. A recent survey found that limiting language can negatively impact consumer perceptions of packaged fruits and vegetables.
A new project, WasteTaste, uses energy-efficient vacuum-drying technique to convert food waste into valuable ingredients and new products. The process preserves flavor, color, and nutritional value of the original produce.
Reducing large food portions could lead to a 12-16% reduction in daily energy intake among UK adults and a 22-29% reduction among US adults. Experts suggest implementing policy changes such as smaller serving sizes, restricted packaging, and pricing practices.