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)”
Sensor solution chips could help to prevent toxic substances entering the food chain.
Earlier this year the Food Standards Agency launched a campaign called “Go for Gold”, designed to alert consumers to the dangers of a carcinogenic substance called acrylamide. This can be formed when starchy foods such as potatoes and bread are cooked at high temperatures.
Now a new technique, developed by Lien Smeesters, a researcher in the B-PHOT Brussels Photonics Team at the University of Brussels, alongside Tomra Sorting Solutions, has been designed to spot potatoes that will go on to form high levels of acrylamide, before they are cooked.
A similar sensor can also detect other carcinogenic contaminants – mycotoxins – which can be found in food stuffs including cereals, nuts and dried fruits.
Existing chemical analysis techniques used to spot harmful substances are typically slow and destructive, meaning the product cannot be used once it has been tested. Continue reading “Sensor solution chips could help to prevent toxic substances entering the food chain”
Insects, imitation meat to cut environmental impact of livestock.
Insects and imitation meat are the best alternatives to real meat in tackling the huge and growing environmental impact of livestock on the planet, new research has shown.
The world’s appetite for meat is rising fast as incomes grow but the resulting greenhouse gas emissions, already 12% of the total, are also soaring and taming global warming will be impossible unless the trend is reversed. Rising demand is also leading to more of the world’s natural areas being converted to farmland, a key factor in the mass extinction of species currently unfolding.
Globally, twice as much land is used to raise cattle, pigs and other animals than is used to grow crops. Furthermore, a third of those crops harvested are fed back to livestock. The new research is the first systematic comparison of the environmental impact of various sources of food, and found that imitation meat and insects are vastly more efficient than raising livestock. Continue reading “Insects, imitation meat to cut environmental impact of livestock”
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”
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”