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The impact of climate change on food production, distribution, and consumption has raised concerns about compromised food safety. Altered temperatures and humidity levels can create favourable conditions for the proliferation of pathogens or mycotoxins, rendering food unsuitable for human consumption or even hazardous. Addressing this intricate interplay between food safety and climate change necessitates comprehensive […]
Researcher have shown that blue light kills both dried cells and biofilms of the pathogen Listeria monocytogenes, a frequent contaminant of food processing facilities. L. monocytogenes causes the infection listeriosis. The extermination of L. monocytogenes occurred quickest when cells or biofilms were placed on polystyrene. The research is published in Applied and Environmental Microbiology [1], […]
An initiative to produce an alternative to palm oil for food applications, developed by scientists at Nanyang Technological University, Singapore (NTU Singapore) will be scaled-up for commercial production through a partnership with Eves Energy, a research and development company that focusses on scaling up innovations that hold the key to clean energy systems.
At the recent SupplySide West, GELITA put the spotlight on its established range of ingredient solutions for improved quality of life, as well as launching two novelties: pharmaceutical-grade gelatin EASYSEAL for reliable softgel seams and PeptENDURE collagen peptides for enhanced endurance performance. While EASYSEAL will be available worldwide, PeptENDURE is first releasing in the United […]
Ingredients specialist Loryma has developed several application recipes for vegan tuna that deliver authentic, fibrous sensory qualities and a delicate texture. The fish alternative can be prepared in the same way as the original, and promises an identical mouthfeel. Loryma offers application possibilities for the creation of deli and frozen food products, as well as […]
A study at the University of Applied Sciences Northwestern Switzerland (FHNW) recently aimed to evaluate the environmental impact of burger patty production. A patty made with proteins sourced from brewer’s spent yeast (BSY) was compared with conventional beef and a vegan one as benchmarks. The ISO 14040 ff Life Cycle Assessment (LCA) showed that Yeastin […]
Nutri-Tech start-up Novella, has unveiled prototypes of its new line of berry-derived bioactives. Charting a new course in the nutraceuticals industry, the start-up is in the advanced stages of developing intact-cell berry compounds grown outside of the plant using novel, precision-controlled-environment technology. The platform will ease some of the bottlenecks in the supply for high-demand […]
Synergy Flavours is launching a natural whiskey flavour range and a whiskey cocktail flavour, designed for both alcoholic and low- and no-alcohol ready-to-drink (RTD) products. The new range has been created to support manufacturers amidst growing demand for cocktail bar-quality RTD options.
Tapioca starch-based ingredient specialist Texture Maker is introducing Chewco, an enticing collection of baking mixes that brings the trendy flavours of Asian desserts to Europe’s B2B bakery market.
At this year’s FiE in Frankfurt, Loryma, the food specialist of the Crespel & Deiters Group, presented trend-oriented, wheatbased solutions for meat alternatives, baked and breaded products, and the sports nutrition sector.
March 2024
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