Latest issue of Food Engineering & Ingredients
March 2024
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Kellogg Company unveils names for future companies following split into two companies
, /in E-News /by panglobalKellogg Company recently unveiled the names for the future companies it will create through its planned separation into two industry-leading, public companies focused on global snacking and North American cereal. The names will go into effect in connection with the spin-off of the North American cereal business, which Kellogg Company intends to complete by the […]
IFT FIRST Startup Pavilion to include Pitch Competition with $15,000 in prizes
, /in E-News /by panglobalThe Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, is partnering with the Seeding The Future Foundation to offer prizes totaling US$15,000 at The Pitch during this year’s IFT FIRST: Annual Event and Expo, which is being held July […]
Sustainability and startups to be added to Vitafoods Europe 2023 line-up
, /in E-News /by panglobalRegistrations are now open for Vitafoods Europe 2023 the leading global platform for nutraceutical, functional food and beverage, and dietary supplement professionals. The event, which features title sponsor KSM-66 Ashwagandha, is set to welcome over 15,000 attendees from around the globe to the Palexpo Convention Centre in Geneva (9-11 May) and online (1-12 May). Visitors […]
Flavour and fragrance analysis II using dynamic headspace by PAL system
, /in Featured Articles /by panglobalAuthor: 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.
Researchers seek 3D-printing ink to make cultured meat more cost-effective
, /in Featured Articles /by panglobalCultured 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.
New analysis shows leveraging blue foods can help policymakers address multiple challenges
, /in Featured Articles /by panglobalA 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.
Amaranth works as a natural food dye
, /in Featured Articles /by panglobalArtificial 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.
Ultra-processed foods associated with adverse mental health
, /in Featured Articles /by panglobalDo 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.
Ultra-processed foods may be linked to increased risk of cancer
, /in Featured Articles /by panglobalHigher 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.
Food colouring nanoparticles may affect human gut
, /in Featured Articles /by panglobalMetal 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.