EFSA casts doubt on safety of some annatto food colours
WEBAug 25, 2016 · The Parma, Italy-based agency was asked by the European Commission to re-evaluate the safety of different extracts derived from the seeds of Bixa orellana, a tropical tree native to central and south America, following a request from industry group, the Natural Food Colours Association (NATCOL) to extend its use into other applications.. …
How fermentation biotech is creating ‘Agricultural 2.0’
WEBMar 25, 2021 · News and analysis on food and beverage development and technology. A rainbow of opportunity: How fermentation biotech is creating ‘Agricultural 2.0’. Fermentation is reinventing how food ingredients are produced / Pic: GettyImages-StephM2506. Biotechnology applications garner increasing attention in 2021, with fermentation …
Evaluating the Yuka ‘phenomenon’: How effective is the scanning …
WEBAug 20, 2019 · The study revealed that Yuka was particularly effective when advising against particular products due to the presence of potentially harmful additives. When Yuka advises against a product due to high levels of fat, salt or sugar, however, the app appeared to have influence. In this instance, some consumers still decided to purchase the product ...
Jellyfish: A new sustainable, nutritious, and ‘oyster-like’ food for ...
WEBJul 30, 2019 · While regarded a ‘novel food’ in Europe, jellyfish have been eating by humans for millennia. Regarded a delicacy in some Asian cultures, certain species of edible jellyfish offer a range of nutritional benefits. “Different classes of compounds are present in jellyfish,” explained Dr Leone, who is heading up this task in the EU-funded study.
Quorn looks to new extrusion technology solution to crack whole …
WEBJul 2, 2021 · The young company – which began life as an idea among three friends at a Paris engineering and science university -- is bringing to the table what it calls new generation texturization technology to ‘create the world’s first plant-based whole chicken and cod cuts at scale’. “Almost all companies in the plant-based field currently use ...
Nutritious, sustainable, convenient: Does ‘smart food’ have it all?
WEBMay 15, 2019 · Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources. ‘Smart food’ is a growing area of the food sector. The concept aims to provide consumers with the nutrients of an entire meal, which ...
What is food security and how can we achieve it?
WEBJan 19, 2015 · According to the Committee on World Food Security (2012) food security is defined as when "all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life." “The four pillars of food security are availability, access, …
Cultivating animal fat for plant-based meat: ‘Nobody wants a …
WEBMar 4, 2021 · The plant oil problem: ‘Nobody wants a burger that tastes of coconut’. The duo’s start-up, Hoxton Farms, makes cell-based animal fat. Its initial goal is to sell its cultivated offering to plant-based meat companies as a replacement of vegetable oil. In doing so, industry can ‘finally’ replace plant oils and create meat alternatives ...
‘Smart manufacturing can make all the difference’: How tech is ...
WEBMar 5, 2021 · Smart manufacturing and smart machines allow food makers to increase agility and flexibility in their production processes while also driving resource efficiency, according to Smith. He believes this is especially important in the context of evolving consumption patterns. “This modern appetite for variety among consumers means food …
Is extra-virgin olive oil just as healthy when pan-fried? Study
WEBMay 5, 2020 · Results revealed that temperature did have a degrading effect on the polyphenols of extra virgin olive oil during the sauté cooking process. At 120°C, the content of polyphenols decreased by 40% and at 170°C, it decreased by 75% – compared to the levels of antioxidants in raw oil. Time had an effect on such individual phenols, such as ...
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