The use of soluble gas stabilization technology on food – A review

Website Link (Article by Esmaeilian et. al. 2021) Highlights Consumer demand for minimally processed foods is rising. Thermal and non-thermal methods tend to reduce food quality for extending shelf life. Soluble gas stabilization technology improves conventional food treatments efficacy. Soluble gas stabilization combined with conventional food treatments is reviewed. Abstract Background Increasing the shelf lifeContinue reading “The use of soluble gas stabilization technology on food – A review”

Consumers demand more choice and innovation in low and no alcohol drinks

Website Link (Article by Rachel Arthur) Despite the growth of the low and no alcohol category, only a third of consumers say they are satisfied with current products on the market, according to a new survey. So what can be done to improve them? Research carried out by flavour and fragrance company Givaudan across 6,000Continue reading “Consumers demand more choice and innovation in low and no alcohol drinks”

Collection – the foundation for flexible packaging’s circular economy

Website Link (Article by Packagingeurope) Collecting flexible packaging is key for a circular economy because it sources the feedstock for future sustainable products and CEFLEX, an industry-led project, thinks minor adjustments to Europe’s existing waste systems can help send more of these soft plastics where they need to go. Around 26 million tonnes of plastic waste areContinue reading “Collection – the foundation for flexible packaging’s circular economy”

‘Potatoes with purpose’: First carbon neutral spud produced for UK market

Website Link (Article by Flora Southey) Grown using sustainable farming practices and packaged in plastic-free bags, the carbon neutral spuds will be the first of many products to tackle the food industry’s ‘huge impact’ on climate change, hopes Puffin Produce CEO Huw Thomas. Grown by Puffin Produce in Pembrokeshire, Wales, Root Zero potatoes have achievedContinue reading “‘Potatoes with purpose’: First carbon neutral spud produced for UK market”

Trending plant proteins

Website Link (Article by Jeff Gelski) Surging, emerging and flourishing all could describe the plant protein category. Pea protein continues to increase in popularity and may keep surging for the rest of this decade. Other protein sources, like lupin bean, are emerging, and plant protein sales in general are flourishing. Selecting the appropriate protein sourceContinue reading “Trending plant proteins”

Stability and stabilization of omega-3 oils: A review

Website Link (Article by Wang et. al. 2021) Highlights Traditional technologies provide significant stabilization approaches to omega-3 oils Blending, randomization and enzyme-catalyzed conversion have been used to produce omega-3 phenolipids Omega-3 phenolic antioxidant produced from structural modifications can be promoted as nutraceuticals Emulsion and encapsulation, especially those involving micro/nano-technologies should be promoted to protect omega-3Continue reading “Stability and stabilization of omega-3 oils: A review”

The five post-pandemic consumer trends that are impacting the bakery space

Website Link (Article by Gill Hyslop) COVID-10 has changed the way the world works and in particular, brought forth a seismic change in consumer habits and preferences. This, says Puratos, has implications for all players in the bakery, patisserie and chocolate sectors. Drawing on insights from the company’s Taste Tomorrow platform – which monitors advancedContinue reading “The five post-pandemic consumer trends that are impacting the bakery space”

Japanese knotweed may lower cancer risk of processed meat, find researchers

Website Link (Article by Flora Southey) Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project. Whether eating red meat, and in particular processed meat, is associated with cancer risk is a hotly debated topic. Some argue that meat andContinue reading “Japanese knotweed may lower cancer risk of processed meat, find researchers”

Can some sugars actually be healthy? FDA asks, industry responds

Website Link (Article by Ingredientsnetwork) In 2019, the Food and Drug Authority (FDA) allowed allulose to be exempt from the added and total sugar labelling requirement thanks to the way it is metabolised in the body. Could other non-traditional sugars be eligible for such an exemption? The 2019 announcement marked the first time the FDAContinue reading “Can some sugars actually be healthy? FDA asks, industry responds”

How Indoor Farming Reduces Food Waste

Website Link (Article by Ashlen Wilder) When The Spoon last wrote about Crop One in 2018, the company had just announced that they were building the largest indoor hydroponic farm in the world. The farm, based in Dubai, is set to be 300,000 square feet, three stories high, and capable of producing up to 6,000 pounds of food aContinue reading “How Indoor Farming Reduces Food Waste”