Growth in the global food and beverage processing and packaging equipment market looks promising over the next four years. Frost & Sullivans latest analysis reveals that improved economic conditions in emerging nations, changing dietary preferences globally, and a rising demand for nutritious and ready-to-eat food products are driving demand for food processors and boosting growth in the packaging equipment market. The global food and beverages processing and packaging equipment market is expected to expand at a CAGR of 4.1% from 2017 until 2022 and reach $78.6 billion.
Perchlorates are salts of perchloric acid HClO4. Perchlorate occurrences in the environment are mainly of anthropogenic origin, i.e. they are caused by humans, although perchlorate can also occur naturally in mineral storage sites in several countries. Perchlorate has never been approved as a pesticidal or biocidal active substance in the European Union. According to the latest findings, the main entry path is probably the contact of foods in the course of their production and/or processing with water which has been treated previously with chlorinated biocidal products for disinfection purposes. Perchlorate can occur as a by-product of disinfection when used in this way.
EFSA has launched a public consultation on its draft scientific opinion on dietary reference values (DRVs) for sodium. In particular, it is seeking feedback on the way it plans to select and use evidence in its assessment.
As part of the assessment, systematic literature reviews will be conducted on the relationship between sodium intake and health outcomes such as cardiovascular disease and bone health.
EFSAs Panel on Dietetic Products, Nutrition and Allergies (NDA) has developed a protocol describing the steps to be followed for the collection, selection, appraisal and integration of the evidence.
The protocol was developed in accordance with EFSAs Prometheus approach to dealing with data and evidence in scientific assessments.
Interested parties are invited to submit comments on the proposed protocol and other parts of the assessment by 12 November 2017.
The draft opinion and protocol will then be revised in light of the comments received and the completed assessment, including recommendations on DRVs, will be made available for a second public consultation.
European Food Safety Agencyhttp://tinyurl.com/y7pjgstj
Glyphosate is the most widely used pesticide in modern agriculture. The practice of applying glyphosate just before harvest (to dry out crops evenly and quickly) is increasingly common for grains, leading to a higher risk of glyphosate residues in foods. Kelloggs commitment is a step to protect consumers from eating foods with this pesticide still present.
Scientists have made a significant discovery about how the vitamin content of some plants can be improved to make vegetarian and vegan diets more complete.
A lacto-ovo-vegetarian diet, which includes eggs and dairy but excludes meat and fish, and a Mediterranean diet are likely equally effective in reducing the risk of heart disease and stroke, according to new research.
Consider the cheese stick. It is not a beautiful food. Nor is it particularly healthy. Its about as prosaic as snack food gets.
Yet in the packaged version that ends up in so many kids lunch boxes, each cylinder of mozzarella or cheddar is individually wrapped, like a high-end truffle. And, every day, thousands of those little pieces of plastic wrap are thrown in the trash.
But maybe not for long.
Two researchers at the U.S. Department of Agriculture (USDA) have developed a film made from a milk protein that can be eaten with the cheese. Which means that it may not be too long before we have a wrapper we can eatone thats also healthy. Edible plastic exists, but its largely made of starch, not protein.
The benefit, says Peggy Tomasula, one of the lead researchers, is that it can be consumed with the food so it gets rid of one layer of packaging, like with individually-wrapped cheese sticks. It also gives you the opportunity to add vitamins or minerals or ways to block light damage to the food. And, you can add flavours. If you wanted to add a strawberry flavour to something, you can embed that in the film.
The key component in the innovative packaging is casein, a group of milk proteins with high nutritional value. Tomasula has been researching casein since 2000, and actually created a new version of the protein using carbon dioxide. She noticed that it wasnt very soluble in water, and that made her believe it might be used to make a film coating that could extend the shelf life of dairy foods.
Tomasula kept exploring the potential of this research and when another scientist, Laetitia Bonnaillie, joined the USDA team, Tomasula asked her to see if dry milk could be used to produce the film. That would also allow them to make use of surplus milk powder during times when dairy farms are producing too much milk. Bonnaillie also focused on refining the product by making it less sensitive to moisture and improving the process by which the film was made so it could be more uniform and commercial.
At the annual meeting of the American Chemical Society, they announced the results of their effortsedible, biodegradable packaging. The casein film could either come in sheetsnot unlike plastic wrapor be sprayed on as a coating. And, its been found to be significantly more effective at blocking oxygen than ordinary plastic wrap, so it can protect food from spoiling for a much longer period of time.
There would be some limitations, at least initially. This would mostly be for dairy products or foods that would likely be used with dairy, like cereal, says Tomasula. We wouldnt put this on fruits and vegetables in a market. You couldnt do that because of milk allergies. There would have to be labelling to let people know its milk protein.
Clean and clear labeling concerns are now well established in the food and beverage industry. The term clear labeling has now fully entered industry parlance, being used in several company marketing campaigns, with new commitments on a clean or clear platform regularly. Its increasingly mainstream status is illustrated in the fact that nearly 28% of global food and beverage launches recorded by Innova Market Insights in 2018 used one or more clean label claims (natural, organic, no additives/preservatives and GMO-free), rising to nearly 39% in the US.
Diets rich in nuts, such as walnuts, have been shown to play a role in heart health and in reducing colorectal cancer. According to a new study from the University of Illinois, the way walnuts impact the gut microbiomethe collection of trillions of microbes or bacteria in the gastrointestinal tractmay be behind some of those health benefits.
The song says a spoonful of sugar helps the medicine go down, but an Iowa State University scientist has published new research suggesting a spoonful of oil makes vegetables more nutritious.
A new study led by Wendy White, an associate professor of food science and human nutrition, shows that eating salad with added fat in the form of soybean oil promotes the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients. The results may ease the guilt of countless dieters who fret about adding dressing to their salads.
Whites study found added oil aided in the absorption of seven different micronutrients in salad vegetables. Those nutrients include four carotenoids alpha and beta carotene, lutein and lycopene two forms of vitamin E and vitamin K. The oil also promoted the absorption of vitamin A, the eighth micronutrient tracked in the study, which formed in the intestine from the alpha and beta carotene. The new study builds on previous research from Whites group that focused on alpha and beta carotene and lycopene.
White said better absorption of the nutrients promotes a range of health benefits, including cancer prevention and eyesight preservation.
The study also found that the amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption. That is, more oil means more absorption.
The best way to explain it would be to say that adding twice the amount of salad dressing leads to twice the nutrient absorption, White said.
That doesnt give salad eaters license to drench their greens in dressing, she cautioned. But she said consumers should be perfectly comfortable with the U.S. dietary recommendation of about two tablespoons of oil per day.
Iowa State Universityhttp://tinyurl.com/y73ftsl8