Agri-Food Innovation Event welcomes Enliven: Journal of Dietetics Research and Nutrition as Media Partner

Enliven

Agri-Food Innovation Event welcomes Enliven: Journal of Dietetics Research and Nutrition as Media Partner. The event takes place on 27-28 June 2018 at the Brightlands Campus , Venlo, The Netherlands.

About Enliven: Journal of Dietetics Research and Nutrition
Enliven: Journal of Dietetics Research and Nutrition is an Open access, peer reviewed international journal and it aims to publish different types of articles on emerging developments and supports current and upcoming research in the field of Nutrition. This journal also allows articles on dietetics and food processing.

This journal will support the budding scientists, scholars, academicians, researchers, and students by providing Open access platform for publishing their work.

This journal will follow the peer review policies and will bode Open access in having quality research output.

This journal combines the innovative scientific ideas and ways in Dietetics, Nutrition and all other related disciplines to have an innovative output. Continue reading “Agri-Food Innovation Event welcomes Enliven: Journal of Dietetics Research and Nutrition as Media Partner”

NXP Smart Solution uses solid state RF tech to deliver fast, safe food defrosting

NXP Smart Solution

NXP Smart Solution uses solid state RF tech to deliver fast, safe food defrosting

NXP Semiconductors N.V.(NASDAQ:NXPI) today extended its leadership in smart kitchen appliance integrated circuits (ICs) by making available the world’s first reference design for automated frozen food defrosting and thawing. The reference design can be used as the basis for stand-alone smart defrost countertop kitchen appliances or integrated into other kitchen appliances such as refrigerators or cooking appliances such as ovens. The NXP Smart Defrost Solution, based on NXP components and software, addresses the age-old problem of fast and safe food defrosting while reducing food waste, and preserving moisture and nutrition. This innovation makes it possible to defrost food items such as ground beef, fish, fruits or vegetables in only a few minutes. Continue reading “NXP Smart Solution uses solid state RF tech to deliver fast, safe food defrosting”

Improved agricultural supply chain transparency with EdgeVerve Blockchain Framework (video)

EdgeVerve

Improved agricultural supply chain transparency with EdgeVerve Blockchain Framework

About the framework
EdgeVerve Systems, a wholly-owned subsidiary of Infosys, develops innovative software products and offers them on premise or as cloud-hosted business platforms. Our products help businesses develop deeper connections with stakeholders, power continuous innovation and accelerate growth in the digital world. We power our clients’ growth in rapidly evolving areas like banking, distributive trade, credit servicing, customer service, and enterprise buying. Today, global corporations across financial services, insurance, retail and CPG, life sciences, manufacturing, and telecommunications, use EdgeVerve products. Continue reading “Improved agricultural supply chain transparency with EdgeVerve Blockchain Framework (video)”

Insects as an alternative food protein source

insects

Insects as an alternative food protein source

In 2013 the United Nations Food & Agriculture Organization stressed that a new approach to food production was crucial if we are to avoid future shortages. Their suggestion was edible insects. It is their sustainability credentials that has lead the UN to highlight insects as the potential future of food, requiring minimal resources to farm and producing substantially less waste than conventional livestock. “A protein shortage is expected in 2050, and we need to find alternative protein sources,” said Catriona Lakemond, associate professor Food Quality and Design Group, Wageningen University.

Around 2 billion people around the world already consume insects as part of their regular diet due to their high nutritional value, versatility and flavor. “In Zimbabwe, over 80% of the population eats insects,” said Lakemond. “Why? Because they like the taste and the nutritional properties.” Insects are a sustainable source of nutrition. “The protein content of the yellow mealworm is comparable to meat and fish.” Eric Michels, Project lead Insects, Vivara/CJ Wildbird Foods ltd. Agrees: “In addition, insects are ver efficient, with 10kg of feed, we can produce 9kg of locusts, compared to 1 kg of beef. Insects produce less waste, less manure and less greenhouse gas.” Continue reading “Insects as an alternative food protein source”

Photonics can improve food safety of fried foods

photonics

Photonics can improve food safety of fried foods

In recent months, several warnings have been published about the potential risk of fried food for the health of millions of consumers. “Deep fried foods produce acrylamide,” said Lien Smeesters, post-doctoral researcher, B-PHOT Brussels Photonics, Vrije Universiteit Brussel. Acrylamide has been found to increase the risk of several types of cancer when given to lab animals (rats and mice) in their drinking water. The doses of acrylamide given in these studies have been as much as 1,000 to 10,000 times higher than the levels people might be exposed to in foods. It’s not clear if these results would apply to people as well, but in general it makes sense to limit human exposure to substances that cause cancer in animals.

Acrylamide

Acrylamide doesn’t appear to be in raw foods themselves. It’s formed when certain starchy foods, such as potato products, grain products, or coffee, are cooked at high temperatures (above about 120°C). Cooking at high temperatures causes a chemical reaction between certain sugars and an amino acid (asparagine) in the food, which forms acrylamide. Cooking methods such as frying, baking, broiling, or roasting are more likely to create acrylamide, while boiling, steaming, and microwaving appear less likely to do so. Longer cooking times and cooking at higher temperatures can increase the amount of acrylamide in foods further. Continue reading “Photonics can improve food safety of fried foods”

Exploring and prototyping alternative methods for food production in cities

Growroom

Exploring and prototyping alternative methods for food production in cities

The rapid urbanization of recent decades is just the beginning of an ever-steeper growth curve. By 2050, the proportion of people living in urban areas will have surged to 70 percent. Over the last decade, we have seen shifts in the global economic power balance from West to East, as well as growing middle classes in emerging economies where standards of living and purchasing power are improving. In 2030, there will be nearly 8.3 billion people in the world. Combined with the consumption patterns of an expanding middle class, the demand for resources will grow substantially. The world will need 50 percent more energy, 40 percent more clean water and 35 percent more food. “Food is going to be the biggest challenge,” said Steffannia Russo, project lead, SPACE10/IKEA. “There will be a major lack of resources. The UN estimates we will need 70% more food within the next 35 years.” Continue reading “Exploring and prototyping alternative methods for food production in cities”

3 Tips Seniors Can Use to Get Better Nutrition and Eat Healthier

better nutrition

3 Tips Seniors Can Use to Get Better Nutrition and Eat Healthier

Nutrition is important for anyone trying to live a healthy life, but it’s especially important for seniors. Eating the right foods will ensure that you live a better quality of life, and can help you avoid developing chronic conditions. The National Institute on Aging says that older adults should have vitamins and minerals such as vitamin D, B6, B12 and folate. With a varied diet, you should get enough of these, but if you aren’t then it’s easy to learn how to begin varying your diet to develop better eating habits.

How Can Seniors Get the Right Nutrition? Continue reading “3 Tips Seniors Can Use to Get Better Nutrition and Eat Healthier”

Does Internet of Things get closer to your plate?

Internet of Things

Does Internet of Things get closer to your plate?

The Internet of Food & Farm 2020 (IoF2020) project investigates and fosters a large-scale implementation of Internet of Things (IoT) in the European farming and food sector. With a 30 million budget co-funded by the European Union, the project has the potential to bring a paradigm shift in this domain, by drastically improving productivity and sustainability. It will demonstrate the added value of smart webs of connected objects, that are context-sensitive and can be identified, sensed and controlled remotely in the agri-food sector. The project has started on January 1st 2017 and will run for four years Continue reading “Does Internet of Things get closer to your plate?”

HortiBiz is Media Partner of Healthy Nutrition Conference

HortiBiz

HortiBiz is Media Partner of Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

About HortiBiz
HortiBiz was introduced in 2012 and consists of the online news portal HortiBiz.com, a free daily digital newsletter and HortiBiz magazine. HortiBiz focuses on the international horticulture and reports mainly about greenhouse grown vegetables, strawberries, flowers and potted plants. Specific themes such as technique, innovation, cultivation, crop protection, etc. are regularly discussed. Stories and articles are written by Dutch editors and international based writers. HortiBiz magazine can be received in print by subscription, but can also be read for free on computers, tablets and smartphones. Continue reading “HortiBiz is Media Partner of Healthy Nutrition Conference”

EIT selects winning innovation partnership in Food

eit food

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”