Food Research

Sustainable aquafeed: Marine microalga co-product holds potential

20 Aug 2018 --- Dartmouth scientists claim to have created a more sustainable feed for aquaculture by using a marine microalga co-product as a feed ingredient. The study is the first of its kind to evaluate replacing fishmeal with a co-product in feed designed specifically for Nile tilapia. The results are published in the open access journal, PLOS ONE.

A rich scientific harvest: The wheat genome is finally cracked

17 Aug 2018 --- The International Wheat Genome Sequencing Consortium (IWGSC) has published a detailed description of the genome of bread wheat, the world’s most widely cultivated crop in the international journal Science. This work will pave the way for the production of wheat varieties better adapted to climate challenges, with higher yields, enhanced nutritional quality and improved sustainability.

Menu paradox: Can vegetarian options lead some customers to eat more meat?

14 Mar 2018 --- A new study from the London School of Economics and Political Science (LSE) has found that separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.

Vegans call for more grab-and-go food options, according to survey

14 Dec 2017 --- Vegans want to see more grab-and-go options in retailers and foodservice outlets, according to a new survey by The Vegan Society. The results showed that vegans (91 percent) often struggle to conveniently pick up these types of food options which has led to the launch of the Society’s new campaign, Vegan on the Go. 

New report reveals salmonella cases no longer falling in the EU

12 Dec 2017 --- The declining trend of salmonellosis cases in the EU has leveled off according to the annual report on zoonotic diseases published this week. Cases of Salmonella Enteritidis acquired in the EU have increased in humans by 3 percent since 2014 says the report, which is compiled by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA). In laying hens, the prevalence increased from 0.7 percent to 1.21 percent over the same period. 

How can restaurants and bars put the fizz back into on-site alcohol sales?

06 Dec 2017 --- The New York City-based Beverage Marketing Corporation has published a new report claiming slow consumer traffic at on-premise locations, coupled with stagnancy in occasions for beverages is leading to flat total alcohol volumes in restaurants and bars this year.

Study reveals consumers increasingly skipping breakfast

23 Nov 2017 --- Consumers are skipping breakfast slightly more often now than in 2015, and it comes largely at the expense of at-home breakfast occasions, according to Technomic’s recently released 2017 Breakfast Consumer Trend Report.

VTT: Virtual reality technologies influence consumers’ eating experiences

22 Nov 2017 --- VTT Technical Research Centre of Finland has used Virtual Reality (VR) to enhance consumers’ eating experiences. VR immersion had significant effects on brain signals and consumers’ evaluations of the pleasantness of their eating situation and emotional responses, but could health-promoting foods be made more appealing by using digital tools to enhance consumers’ eating experiences? 

WorldFish research highlights antimicrobial resistance risk in aquaculture

21 Nov 2017 --- New research from WorldFish undertaken as part of the CGIAR Research Program on Fish Agri-food Systems (FISH) identifies means to lessen the use of antimicrobials, such as antibiotics, antivirals, and antiprotozoals, in aquaculture. Intensification of fish farming systems has resulted in higher risks of disease outbreaks and a subsequent trend towards more antimicrobial use the report says.

Symrise study reveals why consumers are driven to perimeter of stores

20 Nov 2017 --- Symrise Flavors has released the findings of a comprehensive study, Perimeter of the Store, which analyzes the factors that drive consumers to store perimeters. These findings are helping to drive the development of new products at Symrise and the findings are being made available to customers.

CPW study reveals confusion over whole grain

14 Nov 2017 --- New research commissioned by Cereal Partners Worldwide (CPW), the joint venture between Nestlé and General Mills, has revealed that there is significant confusion over how much whole grain consumers should intake every day and where to find whole grain in foods.

Soft drinks will soar this Christmas as alcohol consumption declines, finds Britvic research

13 Nov 2017 --- Brand new research from Britvic has revealed that almost half of consumers (45 percent) are set to buy more soft drinks at Christmas as figures show that over a fifth (21 percent) plan to drink less alcohol. With 37 percent also planning to spend more on soft drinks at Christmas than previous years, increasing to over half (56 percent) of consumers aged 16-24, seasonal soft drinks sales are set to soar this Christmas and Britvic is advising leisure operators to be prepared.

Kerry research highlights the driving forces behind the clean label movement

10 Nov 2017 --- Clean label continues to top many food product development agendas and the notion of clean label and natural claims having been a prominent industry trend since 2008. The demand for total transparency is now increasing marketing efforts that incorporate the entire supply chain into a product's branding. The upstream part of the value chain is gaining more attention in product and brand positioning, as the overarching clean label positioning becomes more holistic. More products are carrying claims referring to agricultural practices, while calls for transparency have led to strong regional marketing; through the use of origin flags and illustrations.

Rising overpopulation likely to hinder food standards, according to GlobalData

08 Nov 2017 --- As the population continues to rise globally, especially in the UK, concerns raised over food standards have started to mount. According to the Office for National Statistics (ONS), the UK population is expected to increase by 3.6 million (5.5 percent) by 2026, with the 70 million mark being surpassed by 2029. This increase is more pronounced in births, rather than deaths; 46 percent of the growth is projected to result from more births.

Can frozen cod be just as good as fresh?

07 Nov 2017 --- New research reveals that frozen cod can be just as good as fresh, as long as it is handled properly. On average it takes three days for a fresh cod to reach most sales counters. And for both retailers and customers, a three-day-old fresh fish is stretching it a bit. However, if the fish is frozen on board the vessel and thawed properly before it reaches the sales counter, its quality can be just as good as if it had never seen the inside of a freezer. 

Flavored waters are making waves, finds Comax consumer study

01 Nov 2017 --- Comax Flavors has released new primary research on consumers’ behavior, usage and attitudes towards flavored water. This is the third study of the company’s primary market research program. The Flavored Water study was fielded in March 2017 with 500 US respondents aged 18-70+, half of which were parents of children aged 3-17. 

Technomic reveals preferences for new flavors vary by generation

27 Oct 2017 --- Baby boomers are showing a growing tendency to forgo new flavors, as millennials and Gen Xers continue to drive demand for unique flavors, according to Technomic’s recently released 2017 Flavor Consumer Trend Report. Differing attitudes ring particularly true for spicy, bold and ethnic flavors, with millennials twice as likely as baby boomers to order ethnic foods at least once a week.

Symrise study examines family and children snacking habits to create product concepts

13 Oct 2017 --- Symrise Flavors has announced the findings from an in-depth study on children's snacking that spans preschool to high school age subjects. A wide range of issues were explored and, using the information gathered, Symrise was able to conceptualize new solutions to address consumer needs.

Study reveals desserts are increasingly considered as an anytime occasion

10 Oct 2017 --- Consumers are slowly shifting away from the traditional view of dessert as a post-meal occasion and are increasingly defining dessert as an anytime occasion, according to Technomic’s recently released 2017 Dessert Consumer Trend Report. Planned dessert occasions are also on the rise, and 18 to 34-year-olds are increasingly likely to visit specific restaurants for a meal because of a dessert they offer.

New WUR research facility opened for fresh produce quality control

06 Oct 2017 --- Wageningen Food & Biobased Research (WUR) is opening its new research facility for quality control in the fruit, vegetable and flower sector today (October 6, 2017). The facility brings together knowledge and expertise in post-harvest technology and agro-food robotics. Worldwide, the need for quality conservation is growing: companies can keep their products fresher and reduce food waste using insights obtained at Wageningen in the Netherlands.