Featured Articles Archieven - Page 2 of 20 - Food Engineering & Ingredients

Kerry Group: Advancing food safety without compromise through innovation and expertise

, 23 February 2025/in Featured Articles /by panglobal

Food safety remains a critical concern for manufacturers, with over 1,900 food recalls reported in 2024 alone. In this feature, Emma Cahill, Global Strategic Marketing Director in Food Protection and Preservation at Kerry, explores how state-of-the-art laboratory facilities and innovative testing methodologies are helping companies prevent costly recalls while meeting evolving consumer demands for clean-label […]

AI in food production: Consumer trust, transparency and demographics shape industry future

, 23 February 2025/in Featured Articles /by panglobal

Comprehensive analysis of consumer attitudes towards artificial intelligence in food manufacturing reveals complex patterns of acceptance and concern, with supplement users showing notably higher trust levels. New research uncovers significant demographic variations in AI acceptance, while demands for transparent labelling span all consumer segments. This investigation examines the technical, social, and regulatory implications of AI […]

Cultivated meat in 2025: A decisive year for the industry

, 23 February 2025/in Featured Articles /by panglobal

Cultivated meat, produced by growing animal cells in a laboratory setting in an effort to provide a new sustainable source of food, stands as a potentially disruptive force in the global food system. 2025 looks set to mark a crucial juncture for this nascent industry, which is poised for significant growth, but still struggles with […]

Probiotics: A comprehensive look at their evolution and market trends

, 14 January 2025/in Featured Articles /by panglobal

From ancient Bulgarian yogurt to cutting-edge infant nutrition, the developing world of probiotics continues to reshape our understanding of gut health. Mahalakshmi, research associate at Giract, explores the latest trends, regulatory challenges, and breakthrough developments in the global probiotics industry, with particular focus on European markets and recent product innovations.

Climate change poses critical threat to global food security, scientists warn

climate change, global food systems, 10 December 2024/in E-News, Farming, Featured Articles, Sustainability /by panglobal

Call for greater collaboration between laboratory scientists and farmers Scientists from the Boyce Thompson Institute and international collaborators have published an urgent warning about the accelerating impact of climate change on global food systems. Their recommendations, published in Trends in Plant Science < doi: https://doi.org/10.1016/j.tplants.2024.11.001 > call for a fundamental shift in how we approach […]

Stanford engineers develop AI-driven texture analysis for plant-based meats

plant-based meat, research, 27 November 2024/in Alt Protein, Featured Articles, Food Science, Protein, Sustainability /by panglobal

Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.

The protein revolution: How science is supercharging plant ingredients

clean label, emulsification, foaming, plant proteins, 18 November 2024/in Featured Articles, Ingredients, Protein, Sustainability /by panglobal

From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.

Can crunchy crispy coatings carry a clean label?

batters, breadings, clean label, coating, crispy foods, 4 October 2024/in Coatings, Featured Articles, Sustainability /by panglobal

How can manufacturers satisfy consumer cravings in clean label batters and breadings?

21st century approach to food safety: A call for genomic surveillance

food safety, foodborne pathogen, genomic, Quadram Institute, surveillance, 26 July 2024/in Editors' Picks, Featured Articles, Food Safety /by panglobal

A new review in Nature Reviews Microbiology advocates for a revolutionary approach to food safety. Researchers propose shifting from traditional methods to a holistic, genome-based surveillance system monitoring entire microbial communities across the food chain. This 21st-century approach aims to better address both known and emerging foodborne threats in our complex global food system.

Van Eck Lab, Boyce Thompson Institute

From garden oddity to grocery staple: The scientific makeover of the groundcherry

CRISPR, fruit, genetics, groundcherry, Nutrition, 19 July 2024/in Featured Articles, Genetic Engineering /by panglobal

Scientists at the Boyce Thompson Institute are using CRISPR gene editing to transform the little-known groundcherry into a commercially viable crop, potentially revolutionising the fruit market and providing valuable insights for related species.

Featured Articles

Kerry Group: Advancing food safety without compromise through innovation and expertise

AI in food production: Consumer trust, transparency and demographics shape industry future

Cultivated meat in 2025: A decisive year for the industry

Probiotics: A comprehensive look at their evolution and market trends

Climate change poses critical threat to global food security, scientists warn

Stanford engineers develop AI-driven texture analysis for plant-based meats

The protein revolution: How science is supercharging plant ingredients

Can crunchy crispy coatings carry a clean label?

21st century approach to food safety: A call for genomic surveillance

From garden oddity to grocery staple: The scientific makeover of the groundcherry

Latest issue of Food Engineering & Ingredients

Reducing waste with smart checkweighing solutions

Nature study warns climate change will threaten global crop yields with substantial losses projected for staple foods by 2100

Kerry’s advanced taste solutions help combat global ingredient supply crisis

Free subscription

Get our e-alert