Cold plasma for the preservation of aquatic food products: An overview

Website Link (Article by Rathod et. al. 2021) ABSTRACT Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids makes AFP more susceptible to microbial spoilage and oxidation of lipidsContinue reading “Cold plasma for the preservation of aquatic food products: An overview”

The City of Lancaster Approves 2.8 Million Square Foot High-Tech Sustainable Glass Farm

Website Link (Article by City of Lancaster) The City of Lancaster is excited to announce that Bluehouse Greenhouse, Inc. (BHGH) is coming to the City to build a 62-acre greenhouse production facility that uses leading-edge technology to sustainably grow fruits and vegetables. “The BHGH facility will use an advanced closed loop sustainable ecosystem design to create theContinue reading “The City of Lancaster Approves 2.8 Million Square Foot High-Tech Sustainable Glass Farm”

How to avoid the greenwashing trap

Website Link (Article by Oliver Morrison) New reviews on misleading claims in early 2022 will pressure companies to provide concrete evidence of their sustainability credentials in an increasingly green-focused and consumer-led market. What does this new regulation mean for brands? Caroline Greenwell, Partner at Charles Russell Speechlys, a law firm, weighs in. With more shoppersContinue reading “How to avoid the greenwashing trap”

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”

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”

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”

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”

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”

Controlling Moisture in Foods Using Packaging

Website Link (Article by Claire Koelsch Sand) Moisture content affects food texture, nutrient, and flavor profiles and impacts the quality and safety of food. The reaction rates of lipid oxidation, microbial growth, and browning are altered when food moisture content changes. Moisture loss can result in economic loss too, in foods such as produce thatContinue reading “Controlling Moisture in Foods Using Packaging”