Climate change is making our food less safe

This article talks about climate change putting food safety at risk and the need for action to prepare the food system for the challenges ahead. UN’s Food and Agriculture Organisation (FAO) investigate to see if there is a connection between climate change and food safety. Topics Climate impacts and heightened risk Unprepared supply chains and

Consumer acceptance of novel food technologies

“Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry

The top 3 FoodTech Trends to Spot in 2020

The following are the top Food Technology Trends in 2020. They are generally classified into 3 main categories. Topics Reinventing Protein: from plant-based to insect alternatives ‘Farming and Big Data’: Minimising risks and optimising crops Waste Reduction: Upcycling food and waste management technology 1. Reinventing Protein: from plant-based to insect alternatives Companies in the alternative protein

Digging deeper into global flavors

“Americans are seeking the spiciness of Mexico, digging deeper into Japanese flavors and experiencing the complex flair of Moroccan cuisine. A search for ethnic flavors also has people finding food colors that are “Instagram-able.” In some cases consumers are mixing and matching the ethnic flavors of the world. Millennials, US Latinos, single people and European

Agro-waste: A potential source of natural colorants

“Almost 1.3 billion tons of food waste are produced per year. That’s a lot of residue. 50% of this waste is from fruits, vegetables, and root crops; all of which are rich sources of different colorant compounds. The largest fraction of this waste derives from the food industry, who could highly benefit from the reuse

Texture & Chocolate (TAURA)

This articles investigates the different texture combinations in chocolate products that can influence so much more than “simply” the pleasure of eating or an extra descriptor on pack. Texture in chocolate means much more than bringing us a sensational mouthfeel. It can also include other benefits: Push towards clean labelAs texture is linked to perceived

A new approach to reducing salt while maintaining taste

This article discusses a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture. “The researchers used microwave assisted thermal sterilization (MATS) to kill pathogens without reducing flavor intensity, a common problem that occurs with retort, the current method used to help preserve food.

Top 10 Functional Food Trends

The Top 10 Functional Food Trends Eating Well Buying In Mind Matters High Octane Reconditioning Assisted (Healthy) Living Claiming It! Grazing . . . Semi-Herbivores Basic Upgrades Family Ties “Over the past three years, consumers have redefined a healthy lifestyle to include regular exercise, relaxation, and attention to mental/emotional health (Mintel 2017). Eight in 10

Healthy and Flavorful Snacks

This article talks about plant-forward formulations with clean but exciting flavors. “The traditional idea of a “snack” is a between-meal, quick bite that satisfies an urge. But in today’s world, snacking has become much more important. According to a 2011 USDA report, adults average 2.2 snacks per day, more than double from three decades earlier.