Articles tagged with Food Industry
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 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.
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.
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.
A study by Cornell researchers found that consumers tend to ignore food safety risks if they conflict with their preferred products, rather than changing their behavior. The study showed that risk information alone is not enough to get consumers to alter their behavior.
Recent policy changes in Europe's agricultural sector could lead to higher sugar prices, increased production of high-fructose corn syrup, and more affordable sugary foods. This may disproportionately affect lower socioeconomic groups and widen health inequalities.
Researchers at Neiker-Tecnalia have identified a set of microalgae species that produce high levels of docosahexaenoic acid (DHA) and other omega-3-type polyunsaturated fatty acids. These compounds are considered indispensable for health and are widely recognized as beneficial additives to diets.
A recent study published in the Journal of Food Science discovered that Ceylon gooseberry skin and pulp contain higher antioxidant activity than other berries like blueberries and cranberries. Gooseberry skin may be a source of natural colorants and antioxidants for food manufacturing.
Researchers warn of the dangers of talc exposure in the food processing industry, highlighting a case of talcosis in workers who inhaled talcum dust. The study led to effective control measures being implemented at the company, emphasizing the importance of comprehensive surveillance programmes and structured medical evaluation.
Engineers at the University of California, Riverside discovered that nearly 15% of baby spinach leaf surface area may reach concentrations as low as 1000 times that of bleach disinfectant, allowing bacteria to survive and spread. The study highlights the limitations of current disinfection methods in reducing cross-contamination.
China and Taiwan have enhanced their food safety laws to tackle food fraud and protect consumers. New regulations require food businesses to register and implement good hygiene practices, while Taiwan also introduces labeling requirements for genetically modified foods.
The most successful food producers will harness science and technology to meet the demands of the first fully digital generation. This group, born in 2007, expects customized, readily available food that looks good on social media.
Researchers say Americans fall short of recommended daily fiber intake, and choosing a variety of natural and added fibers can increase health benefits. A mix of fiber sources, including plant-based options and those with added fiber, is key to achieving optimal results.
A study found that compounds in New Zealand blackcurrants increased mental performance indicators such as accuracy and attention, while also reducing the activity of monoamine oxidase enzymes. This may lead to potential benefits for brain health and managing symptoms of disorders like Parkinson's disease and depression.
A new study from Northwestern University finds that soy supplements do not improve lung function for patients with asthma. Lifestyle and diet may play a role in managing the disease, rather than relying on individual strategies like increasing soy consumption.
A new study published in the American Journal of Preventive Medicine found that the food industry's self-regulation program has achieved little improvement in the nutritional quality of foods advertised to children. Despite promises to promote healthier options, most advertised products still fall into the poorest nutritional category.
Researchers at Hamburg University of Technology, DESY, and Nestle found that reducing porosity, storing products at ideal temperatures, and controlling crystallization can help minimize fat bloom. This study provides new insights into the formation of fat bloom, an issue affecting millions in the food industry.
A successful UK programme reducing salt content added to foods was derailed due to changes in the coalition government. Salt reduction led to a decrease in blood pressure and death from stroke and ischaemic heart disease.
A study published in the British Journal of Nutrition found that front-of-package nutrition labels can help consumers make informed decisions about their diet. Researchers analyzed data from over 2,000 adults and found that participants could differentiate between healthier and less healthy options using various label systems.
Researchers have developed new food prototypes using whey produced by cheese-making dairies, creating a commercial outlet for an organic product that was previously considered waste. The production of animal feed prototypes containing between 6% and 12% whey has also improved yield across various parameters.
The Lancet's Obesity Series reveals that global progress towards tackling obesity has been 'unacceptably slow', with only one in four countries implementing policies on healthy eating. The series calls for a radical shift in approach, including smart food policies and increased accountability to governments and industries.
Global diet quality has improved for healthy foods like fruits and vegetables over the past two decades, but unhealthy foods have increased in consumption. The study found that diet patterns vary widely by national income, with low-income countries having poorer diets.
A study published in the American Journal of Clinical Nutrition found that supermarket price promotions lead to greater sales boosts for less healthy foods, even though they are not promoted more frequently. The researchers suggest that stockpiling during promotion may contribute to this finding.
A low-cost electronic tongue has been developed to detect various substances in samples, including food, water, and blood, enabling accurate quality checks and monitoring for pollutants. The device's precision and affordability make it suitable for applications in medical diagnostics, pharmaceutical testing, and environmental monitoring.
The AZTI study reveals that 50% of seniors are happy to accept new foods, but they insist on traditional flavors and health-enhancing properties. The research aims to design new foods for elderly people (65+) and pre-seniors (40-50) with a focus on pleasure and satisfaction.
Researchers found that four destructive pests are identical, leading to improved international cooperation in pest management. The identification of these pests as a single species will also lead to more effective quarantine measures and reduced barriers to international trade.
The BIOMAT group has created a transparent, biodegradable container for oily products with enhanced barrier properties and natural antioxidant agents. This innovation aims to prolong the shelf life of packaged food while reducing environmental impact.
A new study by the Institute of Food Technologists found that red tomatoes with firm texture, medium size, and high juice content are preferred. Consumers also value factors like familiarity with manufacturers, taste, price, and perceived health benefits.
A study by Chapman University's Food Science Program has identified 20 commercial pet foods that were potentially mislabeled, containing undeclared meat species such as pork. The research focused on the presence of eight meat species in dog and cat food products, with chicken being the most common detected species.
Researchers found that elasticity, free oil, moisture, water activity, and transition temperature influence color uniformity of cheeses. Mozzarella can be combined with less burnt cheeses like Gruyere or provolone to create a gourmet pizza.
A new study by the Institute of Food Technologists found that okra extracts can be used as a stabilizer in ice cream, improving texture and extending shelf life. The naturally extracted stabilizers offer an alternative to traditional stabilizers, making them suitable for the ice cream industry.
A study by University of Michigan researchers found that social and demographic factors, such as college graduates and diverse populations, contribute to the growth of gourmet food trucks. The study also reveals that cities with more craft breweries and farmer's markets tend to have more food trucks.
A two-year project will investigate vulnerabilities in food supply chains and evaluate effective ways to improve consumer trust in food. The team will analyze various food supply chains and test the effectiveness of fraud prevention strategies.
Researchers at Washington State University found that cinnamon oil is effective in killing several strains of E. coli, including non-O157 STEC, which causes approximately 110,000 cases of illness annually. The oil can be incorporated into films and coatings for packaging meat and produce to eliminate microorganisms.
Millennials prioritize taste, innovation, and environmental sustainability in their food choices. Companies are adapting to meet their demands by adopting socially responsible practices and incorporating customer feedback.
Six projects funded to improve understanding of food choice, develop healthier foods, and explore the impact of small behavioural changes on weight management and osteoarthritis. The research aims to deliver real health benefits to UK consumers.
A scientific review paper calls for collaboration to address the challenges of date labeling in the food industry, contributing to financial loss and food waste. Research highlights that inconsistent labeling practices lead to consumer confusion, resulting in significant food waste.
A new device can collect and detect Listeria monocytogenes on food industry surfaces in just three to four hours, a significant improvement over current methods that take days. The sensor uses compressed air and water to remove cells before detecting them with an antibody, producing a fluorescent signal.
The study reveals a staggering 28% increase in adult obesity rates and a 47% rise in childhood obesity globally. The findings highlight the need for urgent action to reverse this trend, particularly in low- and middle-income countries.
Consumers' curiosity and outrage over food ingredients have fueled online petitions targeting 'pink slime,' synthetic dyes, and brominated oil. The American Chemical Society notes the food industry is taking notice of consumer distrust, shifting towards alternative ingredients.
Researchers are mapping norovirus occurrences in pubs, restaurants, and hotels across the North West and South East of England. The study aims to reduce infections by collecting swabs from work surfaces and investigating virus strains in high-risk foods like oysters and berries.
Common edible flowers in China have excellent antioxidant capacity due to their high phenolic content, which has anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
A study published in the Journal of Food Science found that combining hemp flour with decaffeinated green tea leaves creates a gluten-free cracker with high protein, fiber, and essential fatty acid content. This combination also provides antioxidant properties, making it a nutritious snack option for consumers.
A new study published by the Institute of Food Technologists found that a mixed raspberry jelly with black and yellow raspberries had high sensory acceptability. The production of a 3-colored jelly could be an alternative to traditional single-color jellies, providing additional health benefits from antioxidants.
A study from the University of Southern Denmark reveals that nano-silver can lead to changes in human intestinal cells, causing an overproduction of free radicals and potentially contributing to diseases like cancer and Alzheimer's. The researchers emphasize caution against consuming dietary supplements containing nano-silver.
The US FDA is proposing to ban partially hydrogenated oils, which contain trans fats. The alternatives used instead are generally considered healthier, but not without their own risks.
A study published by the Institute of Food Technologists found that oregano essential oils can help preserve the positive sensory attributes and freshness quality of sunflower seeds. The addition of natural additives instead of synthetic ones has been shown to delay lipid oxidation, reducing rancid flavors.
Researchers at the University of Southampton argue that empowering women with food choices is crucial for improving future generations' health. The study suggests that environmental changes, such as increased access to healthy foods and local media campaigns, can make a significant impact.
Analysis suggests replacing saturated fats with polyunsaturated oils like corn and safflower oil may not reduce heart disease risk, but rather increase it. Health Canada should modify health claims to exclude these oils.
Researchers at Purdue University have developed a system that concentrates foodborne salmonella and other pathogens faster than traditional methods, enabling potential routine analysis within a single work shift. The device uses hollow thread-like fibers to filter out cells and recovers up to 70% of living pathogen cells.
The food industry is embracing sustainable packaging, but challenges remain in developing materials that are recyclable, compostable, renewable energy-produced or edible. Despite progress, structural integrity and water/oxygen barriers pose significant hurdles for edible packaging.
Researchers at the University of Missouri have developed a reliable method for detecting silver nanoparticles in fresh produce and other food products. The study found that smaller particles can penetrate skin and reach sensitive sites after digestion, posing a potential health risk to consumers.
A study of 184 participants suggests that individuals with a higher level of sensation-seeking tend to prefer spicy foods. Those who score above the mean on the Arnett Inventory of Sensation Seeking liked spicy meals consistently as the burn increased, while those below the mean rapidly disliked them.
Research suggests that people with impaired glucose tolerance experience cognitive impairment in various tests, including word recognition and visual verbal learning. A diet high in fiber and low glycemic impact may help improve cognitive function.
Research suggests that adding everyday herbs and spices to vegetables and reduced-calorie meals can improve their appeal to consumers. The study found that spiced-up versions of reduced-fat meals were rated as highly as full-fat counterparts, with spiced vegetables scoring above 7.0.
Research suggests that healthy snacks like peanuts, nuts, and high-fiber snacks can limit overall daily food consumption. Studies have shown that regular consumption of almonds or cereal as a mid-morning snack can lead to increased feelings of fullness and reduced energy intake at subsequent meals.