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Stories of European farms that make profitable food supply systems "from farm to fork" show that networking is crucial
European researchers carried out final tests on an innovative technique to lengthen shelf life of food
Three projects on novel food processing took the stage at the international conference of the European Federation of Food Science and Technology (EFFoST) to present their findings
New technologies are being used to cut the distance our food travels from source to table. It could revolutionise the way we buy and consume groceries in future, boosting the sale of local produce and landing fresher fare on our plates
Right now, the European Union doesn’t have enough animal feed of its own to nourish livestock, forcing it to bring in supplies from beyond the bloc’s borders. To face this unsustainable dependency, researchers are looking for alternative protein sources
Lentils and broccoli, algae and insects: science is investigating traditional and new diets in a bid to reduce the risks of us getting ill
Can a novel technique, which combines high pressure with temperature, be the ace in the hole of the food industry to tackle bacteria, reduce the energy required for food processing and improve quality as well?
Combining high pressure and temperature for food processing could produce high quality products that stay fresh for weeks. But can it safely tackle deadly food borne illnesses such as botulism?
Seafood is the main component of European Christmas menus. But with rising concern about chemical pollution in the marine environment, is seafood safe to eat?
Food crises leave the poor in desperation for a long time. To calm the dreadful effects of weather and climate disasters as well as food price volatility it is better if governments forget about managing prices and instead care for the poor, experts say
Science gives us a heads-up for choosing at the counter and helps in the struggle to save the global fish stocks
We’ve already written about the HPT technique for processing food which combines high pressure with temperature. Now we’ve chased the food industries that are testing this innovative technology to understand if it can be applied on a large scale
Genetically-tailored diets are in vogue. But do they work?
Global fight against food poisoning and the requirement for high quality products push European scientists into developing new technologies in food processing
Climate change and man-made events put global food security at risk. But researching how plants produce seeds and evolve could help us find new ways to ensure food security
Over recent years we have been witnessing a significant increase in food intolerances and allergy. But when is it really an allergy? Is it possible to prevent by intervening in the very first few months of life?
Researchers are investigating how to improve a century old technology of processing food. Could this method result in safer food products with better characteristics and an extended shelf life?
Researchers from Europe and West Africa are investigating whether feeding insects to farmed animals and fish in aquacultures is a safe and sustainable alternative to their current diet
What about a more chewable pasta or high protein cookies made with insects? 3D printed food seems an interesting solution for healthier eating, spending less time to prepare meals and even fighting world hunger. But an avant-garde chef such as Ferran Adrià doesn't seem that passionate about printing his dishes.
Food innovation is generating many different products with a significant impact also on health, cultural entertainment, and food education