Food Research

NanoPack Project Gets Funding to Fight Food Waste

18 Jan 2017 --- The international NanoPack Consortium has been awarded €7.7 million (US$8.2 million) to develop and demonstrate a solution for extending food shelf life by using novel antimicrobial surfaces.

New Categorization of Food Scares will Prevent Food Chain Being Compromised

10 Jan 2017 --- Researchers from the University of Surrey have developed a new comprehensive categorisation of food scares, a new study in the British Food Journal reports.

Clear Sustainability Credentials on Labels has Greater Impact, Says Unilever

06 Jan 2017 --- Buying a sustainable brand is a subject close to the heart for more and more consumers - and this shows in a new study by Unilever where one third of people choose brands they believe do social and environment good.

Can Almonds Become a Zero Waste Crop?

06 Jan 2017 --- The Almond Board of California (ABC) has announced it is currently looking for ways to optimize almond co-products such as almond hulls, shells and other woody materials in order to reduce food waste. 

Campden BRI Support Industry Network to Fight Food Fraud

05 Jan 2017 --- Science and Technology Company Campden BRI has been chosen to provide technical and administrative support to the Food Industry Intelligence Network (FIIN).

50,000 People Try Vegan for January, And More are Signing up Every Minute

04 Jan 2017 --- The charity that encourages people to try vegan in January has now attracted 50,000 participants — more than double the numbers that took part last year — and by the end of the month, another 10,000 people are expected to have taken part, too.

Cargill Invests in Innovation Facilities to Meet Shifting Consumer Demands

16 Dec 2016 --- Cargill demonstrated an intensified commitment to innovation in food, nutrition and food safety during the final two months of 2016. The company opened two major R&D facilities in November and December—one in North America and one in China—focused on continuous improvement and investing in the future of food to meet shifting consumer expectations. 

Researchers Investigate How to Feed Africa in the Future

13 Dec 2016 --- A team of Wageningen University researchers collaborating with several African institutes and the University of Nebraska, have concluded that in 2050 when Africa’s population has grown two and half times larger than now, the continent will barely be able to grow enough food to feed its population, even if much higher yields are achieved on all current cropland.

3D Printing Offers an “Exciting Opportunity” to Add Value to Secondary Meat Cuts

08 Dec 2016 --- Three-dimensional printing technology for red meat products could present the next big advancement in value adding to the Australian industry, following new research published by Meat & Livestock Australia (MLA). A recent MLA research project reviewed market acceptance and value proposition for 3D printed food with meat as an ingredient – particularly investigating how the technology could open new market opportunities and further grow the demand and uses for red meat.

New Catalysts Produce Sugar Alcohols in a Cheaper and More Selective Way

08 Dec 2016 --- Despite not being totally calorie-free sweeteners, polyalcohols are widely used in the food industry. They are particularly common in sweets, gums, and toothpaste for two reasons: they produce a sensation of freshness in our mouth and they don't contribute to tooth decay.

Researchers Find LED Display Lights Help Improve Taste of Milk

06 Dec 2016 --- New LED lights that are being installed in milk display cases across the country do more than just reduce energy bills - they also help milk taste better, Virginia Tech researchers have found. 

Food Security at the Heart of New University and Waitrose Training

30 Nov 2016 --- High-end British grocer Waitrose has teamed up with the University of Warwick for new combined training in academic development, industry, agricultural and sustainable crop production.

Orchard Managers Need to Know Importance of Crop Load Densities, Claims Study

30 Nov 2016 ---Orchard managers can improve the quality of the cider they produce by gleaning more information about key issues such as how crop load densities impact cider quality, according to the authors of a key study. Cider is becoming an increasingly popular drink in the US with figures showing that cider consumption increased by more than 850 percent in the last five years.

Global Breakfast Cereal Survey Reveals Major Differences Depending on Country

29 Nov 2016 --- World Action on Salt and Health (WASH) is calling for all breakfast cereal manufacturers to universally reduce salt and sugar content after a global cereal study revealed major differences found in the same branded breakfast cereals sold around the world.

Researchers Gain Insights into Crop Yields by Studying Plant Aging

24 Nov 2016 --- New insights into the mechanism behind how plants age may help scientists better understand crop yields, nutrient allocation, and even the timing and duration of fall leaf color. 

Scientists Find Surprising Answers to ‘Food Coma’ Conundrum

24 Nov 2016 --- Anyone who has drifted into a fuzzy-headed stupor after a large holiday meal is familiar with the condition commonly known as a “food coma.” Now scientists from the Florida campus of The Scripps Research Institute (TSRI), Florida Atlantic University and Bowling Green State University may have finally found a reason for the phenomenon.

Breakthrough in Photosynthesis Leads to Crop Increases

21 Nov 2016 --- Scientists from the University of Illinois have made a major breakthrough they believe could be used to feed the growing global population - tweaking photosynthesis in plants to boost crop yields. Increasing plant productivity is a key element in the challenge to produce enough food to feed the predicted 9.7 billion people living in the world by 2050. And thanks to research and field trials by plant biology and crop sciences professor Stephen Long, we could be a lot closer to figuring out how to do it. 

KEY INTERVIEW: Almond Board of California Says, “We Want Our Consumers to be More Savvy Snackers”

21 Nov 2016 --- Almonds are the number one nut in new introductions in Europe, as reported by FoodIngredientsFirst on 11th Nov, with a 48% regional share and a new record high of 42% globally. Germany, UK and France follow the US as the top leading countries introducing new almond products. With 4,313 new almond products, Europe saw a double-digit growth of 16% increase in 2015. 

Symrise Study Reveals Beverage Needs for Millennial Consumers, Refreshment is Top of the List

18 Nov 2016 --- Symrise have announced the availability of comprehensive qualitative and quantitative research studies which demonstrate that refreshment is a key factor in driving the beverage choices of millennial consumers. 

Wageningen Launches First MBA in Food and Agri Business in the Netherlands

16 Nov 2016 --- Wageningen University and Research (WUR) has joined forces with leading European business school TIAS to develop an MBA in food and agribusiness that will help shape important breakthroughs of the future.