EFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety. The Authority also concluded that estimated dietary exposure to glutamic acid and glutamates may exceed not only the safe level but also doses associated with adverse effects in humans for some population groups. On this basis, EFSAs experts recommend reviewing the maximum permitted levels for these food additives.
Wageningen Food & Biobased Research opened its new research facility for quality control in the fruit, vegetable and flower sector on 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.
Companies benefit from a sustainable chain in which quality during storage, transportation and at point-of-sale is optimally controlled. Food losses are reduced and the availability and volume of quality food for the global population increases. Companies also enjoy a stronger international market position, says Raoul Bino, General Director of the Agrotechnology & Food Sciences Group at Wageningen University & Research.
To achieve global sustainable growth in fresh chains a multidisciplinary approach is needed. In this renewed, modern research facility, expertise in the physiology, quality and shelf life of fresh products is combined with robotics and vision technologies. Research outcomes are translated, by Wageningen experts and companies in the chain, into methods that quickly, objectively and accurately measure product quality.
During the opening, on October 6th, Wageningen experts gave demonstrations around various themes. Circa 100 clients of WUR looked inside diverse research areas. These include the ATP Test Station, where cooling vehicles are tested under extreme climatic conditions from -20º to +50º Celsius; special packaging areas, and a large number of individually-adjustable mini-climate cells. There are also special areas for robotics and vision research where experts are developing new methods for extremely rapid, objective and accurate quality control.
Wageningen Food & Biobased Research has been researching the quality of fresh vegetables, fruits and cut flowers for more than 80 years – both nationally and internationally. For example, it is Wageningen experts who coordinate the GreenCHAINge Fruit & Vegetables research programme. The goal of this particular programme is to create smart chains that, via improved quality control, enable manufacturers to deliver top quality fruit and vegetables throughout the year. Wageningens research constantly facilitates unique innovations. An example is Cool – Research On The Move. This unique concept is a cooperation between Wageningen Food & Biobased Research and Fotein, in which knowledge and technology in the field of postharvest technology have been combined in a mobile research facility. This mobile research facility allows companies and governments, in emerging countries, to significantly increase the quality and shelf life of their products, expanding existing markets and creating new ones.
Wageningen Food & Biobased Researchhttp://tinyurl.com/y7qt22fu
Sensory-based food education given to 35 year-old children in the kindergarten increases their willingness to choose vegetables, berries and fruit, according to a new study from the University of Eastern Finland. Sensory-based food education offers new tools for promoting healthy dietary habits in early childhood education and care.
When expectant mothers consume sufficient amounts of the nutrient choline during pregnancy, their offspring gain enduring cognitive benefits, a new Cornell University study suggests.
The inaugural European Specialist Sports Nutrition Awards, the ESSNawards, designed to honour the best and brightest from the sports nutrition industry across Europe and celebrate the sectors expansion and prosperity, was launched on July 2, 2019.
Indulgence has long been known as a key driver for chocolate NPD, but nowadays consumers are looking for a healthier chocolate experience. According to Innova Market Insights, 11 percent of global chocolate products have an indulgent and premium positioning in 2017 and globally, 23 percent of all chocolate launches tracked in 2017 carry a texture claim. Social eating occasions are driving the trend for sharing bags and easy to share formats across the confectionery, bakery and snacking segments.
From Instagram posts to morning smoothies, you cannot seem to escape the avocado in 2017. But the fruit could soon become even more popular after a Spanish company announced it is launching reduced-fat avocados for the first time. Isla Bonita claims their Avocado Light has up to 30% less fat than ordinary fruits. They also say it ripens faster, and oxidizes – or goes that weird shade of brown – slower.
The avocados are grown under special soil and climate conditions to provide the same nutritional benefits with less fat, according to the companys website.
Avocados are a foodie hit for their rich and creamy texture caused by their high fat content – an average fruit has between 20-30g of fat.
Most of this is monosaturated fat, which has been linked to the reduction of cholesterol and lowered risk of cancer and heart disease.
But your morning avocado on toast could be less virtuous than you think, with the UKs NHS recommending only one half as a portion size. A large avocado contains about 330 calories, just under one fifth of the daily recommended intake for an average woman.
The lower fat version is due to launch in Spain in October at a trade fair in Madrid.
Targeting increasingly adventurous consumers, set on new discoveries and experiences, will be key to developments in the food and beverage industry in 2019. The connected world has led consumers of all ages to become more knowledgeable of other cultures, contributing to 35 percent growth of discovery claims, when comparing 2017 and 2016 new product launch numbers. Discovery: The Adventurous Consumer leads the list of Innova Market Insights Top Ten Trends for 2019. The company continuously analyzes global developments in food and beverage launch activity and consumer research to highlight the trends most likely to impact the industry over the coming year and beyond.
The world drinks a lot of wine, and that means a lot of grapes are consumed every year. But not every part of the grape ends up in the bottle. Seeds, stalks and skins — roughly a quarter of the grapes — are typically discarded in landfills as waste. But now, researchers say they have found some useful commercial applications, such as prolonging the shelf life of fatty foods, for these wine leftovers.
Authorities in New South Wales (NSW) and Queensland (QLD) are reporting a spike in the number of rotavirus cases being reported in children under five years old.
The number of people suffering from the virus, which is the most common cause of severe gastroenteritis in children and babies, is reaching levels not experienced in the last five years.
The reason for the surge is unknown, leading health officials to consider whether the structure of the virus has changed, making people more susceptible to it. Dr Vicky Sheppeard, NSW Healths director of communicable diseases, confirmed they were investigating this.
We have sent off samples to the reference laboratories to see if there is a change in the coding of the virus that is also making people less immune to it. she said.
The current outbreak in NSW is the worst for five years with over 1300 cases recorded by NSW Health in 2017, already more than triple the 412 cases reported last year.
Children aged between 2 and 4 years old based in metropolitan Sydney are the worst affected, with Sydney Childrens Hospital reporting between 5 and 6 times more hospitalizations from the virus than in average years.
In QLD, its a similar story with over 1527 recorded cases so far in 2017, more than double the number of cases in previous years. Over 230 people have been hospitalized due to contracting the virus this year.
Rotavirus is a highly contagious virus passed on via the fecal-oral route. It most commonly affects babies and young children up to the age of five.
In Australia, there are approximately 2 deaths every year due to rotavirus, with thousands more people requiring hospitalization.
Symptoms of rotavirus include fever, diarrhea, vomiting and stomach cramps. It takes 1 to 3 days after becoming infected to start showing symptoms. Symptoms can last from 3 to 7 days.
The virus is passed from person to person by touching contaminated hands or feces. It can also be passed on via objects (such as toys) and through food and drink. There have been many cases of infected food handlers passing on the virus to others by preparing food items with unwashed hands.
The problem is worsened by rotavirus being asymptomatic in many adults. This means that they may be carrying the virus but not show any symptoms, and so may not pay as much attention to important tasks like hand washing as they may have done if they actually felt sick.