Vertical farming is a rapidly growing industry in Europe. While set-up and operational costs are high, there is high demand amongst environmentally-conscious consumers. Traditional farming creates deforestation, biodiversity loss, and transporting the product creates a high carbon footprint. Producing locally-grown greens all year round can be done without soil or sunshine, as vertical farms across Europe are showing.
Sustainable future: Technology is shaping the future of food but practices rooted in tradition could still have a role to play
Agriculture isn’t the most efficient process, requiring huge amounts of land and resources, and as the human population grows, our food supply will be put under increasing stress. But a new study has shown that farming protein from microbes could be a more sustainable and efficient system.
Three technologies transforming the food industry: bioinformatics traditionally has been used in pharmaceutical applications but may offer opportunities for food and beverage companies looking to accelerate ingredient discovery. Companies looking to speed up the product development process may turn to ingredient informatics. Marketers of plant-based products are drawing closer to achieving price parity with animal-based products, but opportunities still exist to improve the taste, texture, and color of alternative proteins.
In most grocery stores, all of the fresh produce is either pre-wrapped in plastic film or it gets placed in plastic bags – both of which are often discarded by consumers. A new bioactive paper bag, however, could serve the same purpose while being easily recyclable.
Deep Dive Posts
Dysregulated glucose metabolism is associated with many chronic diseases such as obesity and type 2 diabetes mellitus (T2DM), and strategies to restore and maintain glucose homeostasis are essential to health. A slow digestion-oriented dietary approach through encapsulation of nutrients, incorporation of viscous dietary fibers, and enzyme inhibitors of phytochemicals in a designed whole food matrix will be implemented to efficiently reduce the digestion rate of food nutrients, potentiate their distal deposition, and a sustained secretion of GLP-1, which will be beneficial to improved glucose homeostasis and health.
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract.
This review summarizes the recent application of rapid and non-destructive optical imaging and spectroscopic techniques, including digital color imaging, X-ray imaging, near-infrared spectroscopy, fluorescent, multispectral, and hyperspectral imaging. Advance chemometric techniques to identify very low-level mold growth and mycotoxin contamination are also discussed. Benefits, limitations, and challenges of deploying these techniques in practice are also presented in this paper
For some reason, oat milk often ends up embroiled in controversy and discourse. This time, people on Twitter are wondering whether alt-milk giant Oatly is misleading consumers and pushing a product that’s healthier than oat milk actually is.
Humans have been eating microalgae for thousands of years. With consumers looking for innovative and sustainable products, microalgae are popping up as a unique ingredient in modern times as well. In this episode, we will hear the ways microalgae production is becoming more efficient and what the environmental impact of commercializing microalgae production is.
Follow the online podcast: “Genome research on wheat: how can we stop hunger in the world?“ Pint of science together with the “The science reporter” recorded this online as a podcast!
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