A new assessment [1] of over 60 scenarios based on current low-emission practices shows that realizing net-zero food systems will require widescale adoption of new technologies in the next two decades and changes in meat and dairy consumption. A more diverse set of practices and innovative research, including diet shifts and new-horizon technologies, will be […]
Malnutrition is a key challenge not only in African countries. As an international study led by Veronika Somoza now shows, egg powder is a food with great potential to improve the nutritional situation of children in deprived areas. Compared to pasteurized whole egg, the powder contains lower amounts of essential fatty acids, but still provides […]
Ingredion, a leading global ingredient solutions provider, has revealed the results of its most comprehensive environmental life cycle assessment of stevia, a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana. The global study was conducted to better understand the sustainability of stevia across its product life cycle compared […]
Fujitsu has initiated a strategic collaboration with Phytocontrol Group, French leader in contaminant analysis for environmental and food safety. In August, the two companies signed a memorandum of understanding, and as part of this cooperation Fujitsu and Phytocontrol will develop chromatography analysis services supported by artificial intelligence.
Food safety starts with effective monitoring. For the milk production industry, that means carefully monitoring for contaminants at every stage of the supply chain – beginning with the farm and continuing until the product hits the supermarket shelf. Unfortunately, doing so is easier said than done.
Food poisoning is a major health challenge costing the UK up to £9 billion each year. To help tackle the problem, the Food Standards Agency (FSA) and Biotechnology and Biological Sciences Research Council (BBSRC) have invested £1.6 million into a new Food Safety Research Network, hosted by the Quadram Institute.
The cost of food is weighing more heavily on Europeans today than a few years ago, becoming the main factor influencing food purchases, followed by taste. Close to half consider food safety important too and 41% of EU citizens take for granted that the food they buy is safe.
The European Food Safety Authority (EFSA) has just released their latest study findings regarding food safety across the European Union. It builds on previous similar surveys in 2010 and 2019. Specifically, the current Euro-barometer survey aims to gauge Europeans’ perceptions of and attitudes towards food safety by exploring various themes, such as their interest in […]
Hygienic applications are bound to the most stringent compliance regulations, a natural expectation considering the importance of maintaining a sanitary environment for processes involving food, cosmetics and pharmaceuticals. Established by different regulatory agencies around the world – including the U.S. Food and Drug Administration (FDA); 3-A Sanitary Standards, Inc., (3-A); and the European Hygienic Engineering and Design Group (EHEDG) – these regulations have proven […]
When running processes such as fluid bed and spouted bed drying, granulation, encapsulation and coating, which production management is most advantageous for contract manufacturers: continuous or batch mode? Gudrun Ding, Head of Business Development, Process Technology, Glatt Ingenieurtechnik provides an insight into their everyday practices and points out which mode of operation offers most benefits
December 2022
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