In a world grappling with a pressing need to preserve resources and mitigate global warming, the alternative protein market has emerged as a transformative force with the potential to substantially reduce emissions and create a more sustainable food ecosystem. Ali Al Suhail looks at the latest developments in this nascent industry.
What is it and what does it mean for food manufacturers? By Pareen Shah
Author: Xiaohui Zhang Abstract This application note demonstrated the correlation coefficient (R2) > 0.99 from 26 fragrance compounds analyzed by a CDS Analytical 7000C concentrator equipped with a dynamic headspace (DHS) module. This setup was mounted on a PAL RTC rail and connected to a GC/MS for compounds separation and detection.
Cultured meat (also known as cell-based or lab-grown meat) is a promising, more environmentally friendly alternative to meat produced from traditional livestock farming. However, production costs are still high and need to be reduced before it can become widely available.
A recently published analysis by researchers at the Stanford Center for Ocean Solutions and other institutions finds that blue food is underutilized in tackling malnutrition, cardiovascular disease, and climate risk.
Artificial food dyes have been linked to multiple health concerns, including hyperactivity in children, allergies, and certain cancers. The science isn’t settled and the Food and Drug Administration says colour additives are safe [1], but consumers are nonetheless clamouring for natural alternatives.
Do you love those sugary-sweet beverages, reconstituted meat products and packaged snacks? You may want to reconsider based on a new study that explored whether individuals who consume higher amounts of ultra-processed food have more adverse mental health symptoms.
Higher consumption of ultra-processed foods may be linked to an increased risk of developing and dying from cancer, an Imperial College London-led observational study suggests.
Metal oxide nanoparticles – commonly used as food colouring and anti-caking agents in the commercial ingredients industry – may damage parts of the human intestine, according to new research by Cornell and Binghamton University scientists.
It is essential for all stakeholders involved in the food production process, that food products and ingredients meet regulated quality standards.
March 2024
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