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Researchers find flaws in pork labelling schemes
Pork labelling schemes are “not helpful” when it comes to helping consumers making informed buying choices, according to researchers from various universities.
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Controlled environment agriculture and agrivoltaics may be the future of farming, says new research
New U.S. Department of Agriculture and Virginia Tech research has outlined that controlled environment agriculture and agrivoltaics may play a key role in the future success of the farming industry.
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Researchers share guidelines to help children “build tolerance” to food allergens
A team of researchers from McMaster University has developed the inaugural guidelines aimed at assisting families intending to enhance their child's tolerance to common food allergens.
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New research furthers industry understanding of foodborne bacteria survival in food preparation environments
Researchers have been working to better understand the potential sources of cross contamination in ready-to-eat food production facilities and the factors that contribute to the survival of bacterial populations in these environments.
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Novel handheld device alerts multiple bacterial threats “within an hour”
Researchers at Osaka Metropolitan University have created a handheld sensor that they claim can achieve “quick on-site” bacterial contamination results.
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eBook: How colour impacts the food and beverage experience
The human ability to see colour undoubtedly serves a purpose. In this informative eBook from Givaudan, colour is put under the microscope as we consider the ways in which it impacts the food and beverage experience.
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Is healthy snacking on the rise in the US?
According to a YouGov report, 32 percent of consumers in the US are “healthy snackers", with the majority sharing they will pay more for organic food.
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Avocados may be the key to improved diet quality, according to new research
A new study has found that eating one avocado per day has the potential to significantly increase diet quality and reduce the risk of developing chronic conditions such as heart disease or type 2 diabetes.
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Smithfield funds $250K scholarship at Mount Olive University
Smithfield Foods has established a $250,000 endowed scholarship programme at University of Mount Olive.
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Illinois to establish a global hub for food and agricultural communications
The University of Illinois has revealed plans to create a global centre for food and agricultural communications.
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Meatly and Omni unveil “world’s first” cultivated pet food
Working with Omni, Meatly has shared that it has created the “world’s first” pet food made using cultivated chicken.
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Will AI enhance or disrupt the fast food industry?
With AI now being utilised across the food sector, Gopi Polavarapu explains how solution intelligence could transform fast food restaurant operations.
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Gut bacteria could help treat milk allergies
Gut bacteria, particularly Bifidobacterium, play a crucial role in the success of milk allergy oral immunotherapy, aiding treatment effectiveness.
news
Research finds higher bacterial counts in single-serve milk
Cornell University study finds elevated bacterial counts in single-serve milk containers, compared to larger containers.
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Deprived areas have unhealthiest food options, claims research
University of Cambridge scientists leverage AI to assess menu healthiness across British food outlets, revealing disparities in deprived areas, posing a double burden.
