Around 33 to 40% of the world’s food is lost or wasted every year. These are the startling findings from research highlighted in a recent McKinsey & Co. report. [1] Food Engineering & Ingredients speaks to Christoph Tappeiner, CEO of VOG Products about food loss and a recent case study of an initiative by the […]
Vertical farming is increasingly being regarded as one of the solutions for global food production to help ensure sustainability of food supply in the face of climate change. Being indoors, vertical farms are climate controlled and have a significantly smaller physical and carbon foot print. Antti Viitanen, Product Manager at Vaisala for Industrial Instruments, explains […]
Protein-rich snacks such as sports bars, muesli and granola are becoming increasingly popular, while the number of people eating fewer animal products is also growing. An adequate intake of protein is particularly important for this group, with protein-packed snacks an ideal dietary solution. Extruded crispies derived from wheat protein are perfect for plant-based snacks, as […]
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.
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