Spanish researchers have conducted a survey of more than 1000 people to check if insect consumption could become an alternative and sustainable source of protein in the future. Food Engineering & Ingredients reports on the findings.
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Shimadzu GCMS-TQ8050 NX outperforms in analysis of EtO and 2-CE in sesame seeds
Recipients of the Fi Europe Innovation Awards and the Startup Innovation Challenge were honoured at a special ceremony during Fi Europe 2022 at the Paris Expo Porte de Versailles on 6 December. The winners were chosen by an expert judging panel for their outstanding contributions to the food and beverage ingredients industry.
The Food Ingredients Europe 2022 (Fi Europe) event, the world’s largest fair of buyers and suppliers of food and beverages ingredients was held in Paris, France from 6-8 December.
New method is a greener, cleaner, safer and more cost-effective way to produce cell-based meat
When you’re standing in the frozen food aisle, it’s nearly impossible to know whether that steak has thawed and been refrozen — a process with potentially harmful consequences. So, researchers reporting in ACS Sensors have designed a food-grade device from edible materials, including table salt, red cabbage and beeswax, that lets you know. The proof-of-concept […]
Synergy Flavors predicts that East Asian flavours will take centre stage for sports nutrition products in 2022 and beyond, as outlined in its recent Flavors of the Future report.
Fish farms use antibiotics to grow healthy fish. However, this has dangerous consequences. Firstly, eating such fish as food can be dangerous for humans. Secondly, the constant use of antibiotics leads to the emergence of bacterial resistance and requires the constant use of new drugs.
The World Health Organisation has launched the WHO Global Strategy for Food Safety 2022-2030, adopted by Member States at the 75th Session of the World Health Assembly held earlier this year. It marks a milestone in WHO work to promote health.
On 24 November 2022 the EFSA published its scientific protocol for the hazard assessment of plasticiser substances used in food contact materials (FCMs), setting out the principles for how the work will be carried out.