Growing Animal-free Scaffolds for Cell-Cultured Meat

Website Link (Article by Camille Bond) It’s one thing to grow an amorphous blob of muscle or fat cells in a bioreactor—and another thing to recreate the structure of animal tissue. In order to make a complex product like a steak or a salmon fillet, cell-cultured meat producers need to provide their stem cells withContinue reading “Growing Animal-free Scaffolds for Cell-Cultured Meat”

Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques

Website Link (Journal by Velásquez et. al.) ABSTRACT Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developingContinue reading “Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques”

Mondi: How to Solve the Materials Puzzle

Website Link (Article by Packagingeurope) The challenge of providing packaging that balances resource efficiency with the lowest possible environmental impact is one that every member of the packaging industry is familiar with. There is no ‘perfect’ solution, but in this exclusive article Mondi Group looks at some of the strategies the industry could be employing to helpContinue reading “Mondi: How to Solve the Materials Puzzle”

Rational design of hyperstable antibacterial peptides for food preservation

Website Link (Journal by Vishweshwaraiah et. al.) Abstract We describe the design of peptides with properties like thermostability, pH stability, and antibacterial activity against a few bacterial food pathogens. Insights obtained from classical structure-function analysis of natural peptides and their mutants through antimicrobial and enzymatic assays are used to rationally develop a set of peptides.Continue reading “Rational design of hyperstable antibacterial peptides for food preservation”

Carob: A ‘super-nutritious, highly sustainable hidden gem’?

Website Link (Article by Katy Askew) Food and ag tech start-up CarobWay is working to help grow the market for carob as a ‘super-nutritious’ and ‘highly sustainable’ food ingredient. Carob is forecast to make a comeback, according to a recent report from food trends AI company Spoonshot​.  The fruit is expected to step out of theContinue reading “Carob: A ‘super-nutritious, highly sustainable hidden gem’?”

Cambridge University invents vegan spider silk to replace single-use plastics

Website Link (Article by Ingredientsnetwork) Xampla, a spinoff from Cambridge University, is working on commercializing a biodegradable alternative to single-use plastics that is made out of plant products but where the molecular structure is manipulated to resemble spider silk. The polymer film is comprised of crystalline and amorphous chains that have been genetically engineered toContinue reading “Cambridge University invents vegan spider silk to replace single-use plastics”

Finalist interview: PulPac’s Dry Molded Fiber

Website Link (Article by PackagingEurope) In the latest of our Sustainability Awards finalist interviews, PulPac talks us through their patented and market ready manufacturing technology for single-use packaging based on fibre moulding. Congratulations on being selected by the international judging panel as a Sustainability Awards 2021 finalist! Could you please introduce your successful entry and what’s innovativeContinue reading “Finalist interview: PulPac’s Dry Molded Fiber”

Lab-grown proteins begin to impact meat, dairy categories

Website Link (Article by Jeff Gelski) Meat and dairy products in recent years have battled plant-based alternatives for consumer dollars. Now, another competitor looms. “Major disruption is coming to protein ingredients,” said Stephanie Mattucci, associate director, global food science for Mintel. “Clean meat or lab-grown meat is expected to disrupt both the meat industry andContinue reading “Lab-grown proteins begin to impact meat, dairy categories”

Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

Abstract The active packaging materials fabricated using natural polymers is increasing in recent years. Electrohydrodynamic processing has drawn attention in active food packaging due to its potential in fabricating materials with advanced structural and functional properties. These materials have the significant capability in enhancing food’s quality, safety, and shelf-life. Through electrospinning and electrospray, fibers andContinue reading “Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review”

Metal oxide nanoparticles for safe active and intelligent food packaging

Highlights •Easy to fabricate, safe and cost-effective nanomaterials for food smart packaging. •Antimicrobial biomaterials for food packaging are developed from metal oxide nanoparticles. •Oxygen and ethylene molecules from the headspace of food packaging are absorbed. •The safety of packaging material is evaluated on human cells, intestinal barrier, and microbiota. •Packaging for indicating food quality areContinue reading “Metal oxide nanoparticles for safe active and intelligent food packaging”