by Ariette Matser, Senior researcher Food Processing Technology, Wageningen Food & Biobased Research
The high and increasing consumption of products from animal origin is one of the key factors causing current routes for food production to be insufficiently efficient to feed the growing, and more affluent world population. Meat production is inefficient with respect to the use of land, water and raw materials.
Continue reading “Plant protein structuring towards meat-analogues: new developments and challenges”
Since opening in February 2014, Germany’s first packaging-free store Unverpackt in Kiel has been pursuing a drastic reduction of packaging waste and the promotion of short delivery routes while motivating customers to rethink their consumer behavior in terms of sustainability.
Continue reading “The story of Unverpackt, Zero Waste Consumption & Production”
Based on the new ACCESS TO NUTRITION INDEX (ATNI) GLOBAL INDEX 2018 which was produced by the Access to Nutrition Foundation (ATNF) team, consisting of Inge Kauer, Marije Boomsma, Paul Vos, Simona Kramer, Ellen Poolman, Fiona Kirk, Magdalis Mercillia and Rachel Crossley. The ATNF team drew on the expertise and advice of the ATNI Expert Group. Their close engagement throughout the ATNI development process has been a source of invaluable guidance, and this report benefited greatly from their input. Continue reading “ATNF has serious concerns about the healthiness of the world’s largest global F&B manufacturers’ product portfolios”
The Centre for Healthy Eating and Food Innovation (HEFI) opened its new research facilities in 2018. In this new scientific research centre from Maastricht University campus Venlo, which is conveniently located in the conference venue (Villa Flora), the health aspects of food and nutrition are being studied. In the Food Innovation and Health laboratories, the effects of food on health, and more specifically on the prevention and treatment of a variety of health concerns are investigated in healthy subjects as well as in patients. The psychology of eating, including sensory analysis of food, is under investigation in the Behavioural Gastronomy facilities. Continue reading “Laboratorium tour during Healthy Nutrition Conference”
Coop Italia has started using an anti-fraud electronic nose system to identify genuine – and fake – Italian olive oil through its aromatic digital print.
Since 2013, Coop Italia’s Laboratory in Casalecchio di Reno has been using techniques able to read the DNA of at-risk products (such as meat and fish) and then determining if ingredients correspond to those declared by the supplier.
The ‘Heracles’ system can best be described as an advanced gas chromatograph combined with a powerful statistical analysis software. Continue reading ““Electronic nose” system to identify genuine – and fake – Italian olive”
Methane from cattle farming is more noxious in terms of global warming than the CO2 produced by all the world’s cars. A team of scientists in Netherlands is investigating the nutritional and eco-friendly potential of insects to replace protein yielded by livestock.
A video report by Al Jazeera English on insects as eco-friendly meat.
Continue reading “Six Legged Meat: Insects As Eco-Friendly Meat (VIDEO)”
EIT Food will help the European Commission to attract the best entrepreneurs, students and researchers.
The European Institute of Innovation and Technology (EIT) announced the winning team selected to set up EIT Food, a new pan-European partnership bringing together leading businesses, universities and research organisations.
Its mission: to boost innovation, growth and job creation and put Europe at the centre of a global revolution in food. Continue reading “EIT selects winning innovation partnership in Food”