What’s playing in the world of sugar reduction?

“This is an unprecedented challenge as we – as consumers – keep the demand for new great tasting sweet and indulgent products high. Yet at the same time we look towards the same industry for help to battle the global tidal wave of obesity and diabetes 2. The entire industry is giving its best to

Future Foods: Can we farm meat in plants?

What is PMF? PMF is the incorporation of new genes into plants, permanently or transiently, to produce proteins and essentially making them biodegradable single-use bioreactors. So why use plants instead of giant stainless-steel bioreactors? Well, plants have quite a few advantages. They are inherently safe because no human pathogens grow in plants. There is no

Towards a future with bioplastics

“Rompa first talks about the growing popularity of these materials, despite the fact that their price tend to be higher and supply is insufficient to meet demand. At the moment, bioplastics make up circa 1% of the total plastic market, but this percentage is expected to grow quickly. The paper then goes back to the

Efficient food sensory technology for sweets and snacks

Interview on ProSweets 2021 with Bianca Schneider-Häder, DLG Food Centre Which role does food sensory evaluation play in the sweets and snacks section? How is the Corona pandemic currently affecting food sensory aspects within the companies? How can sensory tests and training be carried out in the present situation? How will the food sensory section

Antimicrobial Packaging on the Rise Again

Pathogens such as Campylobacter, Escherichia coli, Listeria monocytogenes, and Salmonella, as well as yeasts and molds, are major concerns and often define food shelf life. Antimicrobial packaging can be used to control microbial growth in packaged food, and given consumer interest in food with fewer preservatives, interest in its use is growing. Antimicrobial packaging is the deliberate incorporation

Understanding Butter vs. Margarine Controversy

“In fact, there is still controversy about the technical differences between both products and how it relates to our health. Thus, to be able to understand this topic, we will first have to take a few steps back by first clarifying how both butter and margarine are produced and what are the differences. How are

EFSA says mealworms safe for human consumption

“Insects are complex organisms, which makes characterizing the composition of insect-derived food products a challenge. Understanding their microbiology is paramount, considering also that the entire insect is consumed. The EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) determined: “There are no safety concerns regarding the stability of the [novel food] if the NF

Israeli startup scaling sugar-reduction technology

“Better Juice’s enzymatic technology reduces sugar content in orange juices. It uses natural ingredients to convert fructose, glucose and sucrose into prebiotic dietary fibers and other non-digestible molecules. The result is a low-calorie, reduced-sugar product that has the same nutritional values and sweetness of orange juice without the use of sweeteners or other additives to

Enzymatic Browning: Advancements in the Food Industry

“The brown color is formed as a result of an enzymatic reaction, primarily driven by a group of enzymes called polyphenol oxidases (PPOs). These are endogenous native enzymes in plant tissues which are found all over the vegetal kingdom. PPOs have a special capacity of catalyzing the oxidation of phenols in the presence of oxygen.