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CORE Organic Cofund nurtures development of organic sector

The EU Green Deal sets a target for 25% of agricultural land to be organic by 2030. Meeting this ambitious goal demands continuous research and innovation in sustainable food production. The CORE Organic Cofund is helping to drive this transition by increasing cooperation between international research activities.


New photonics sensor quickly spots bacteria and pesticides on fruit and vegetables

Researchers supported by the EU-funded GRACED project are developing a novel sensor that could significantly improve food safety monitoring in Europe. The ultrasensitive photonics sensor will be able to reliably detect microscopic traces of harmful chemicals and bacteria on fruit and vegetables within minutes. Monitoring these foods is usually costly and time-consuming. When random batches […]


Refining omega-3 oils for quality, purity and taste

Omega-3 fatty acids have several positive effects on the immune system. With more and more consumers seeking an alternative to fish, high-quality vegetable- and microalgae-derived oils are becoming increasingly popular. Nutriswiss, the Swiss market leader in the field of refining specialty and organic edible oils, has established gentle processes that deliver superior-quality oils with a […]


Researchers develop ecological coating for bananas

Plastic packaging in grocery stores protects fruits and vegetables from spoilage, but also creates significant amounts of waste. Together with the retailer Lidl Switzerland, Empa researchers have now developed a protective cover for fruit and vegetables based on renewable raw materials. For this project, Lidl chose Empa as a partner because Empa had decades of […]


Nestlé to improve livelihoods of cocoa-farming families with new income accelerator programme

Nestlé, a Swiss multinational food and drink processing conglomerate and the world’s largest food & beverage company, has announced a new plan to tackle child labour risks in cocoa production with the introduction of an innovative income accelerator programme aimed at improving the livelihoods of cocoa-farming families, while also advancing regenerative agriculture practices and gender […]


Headspace sampling using HiSorb high-capacity sorptive extraction for flavour profiling of foods and beverages

Summary This study demonstrates the performance of HiSorb™ high-capacity sorptive extraction probes for flavour profiling of two samples – cider and potato snacks (crisps) – contrasting the unflavoured product with those that have had flavourings added. HiSorb is a solvent-free technique utilising a high- capacity sorptive phase to ensure good extraction efficiency and is readily […]


Working with an extruder means creating something new every day

Control colour, shape, texture and nutrition Meat alternatives, crunchy snacks and high-protein baked goods are the on-trend applications of the moment. Each of these products and the processes involved in producing them imposes different demands on the extruded source material to achieve an optimal end product. The Crespel & Deiters Group is therefore investing in […]