All articles by Staff Writer
Staff Writer
Optimise production, quality and sustainability
Over the past year, significant advancements in food manufacturing technologies have emerged as companies strive to improve efficiency and achieve economies of scale. However, these developments have also raised important questions regarding how manufacturers can optimise production without compromising quality and sustainability. Martin Morris speaks to Constantinos Theodoropoulos, FRSC, professor of chemical and biochemical systems engineering at the University of Manchester, to explore these issues in depth.
E. coli evolution
The past year has seen a rise in E. coli outbreaks across the UK, leaving some consumers hospitalised. This outbreak has led many to ask if our food safety is up to scratch. Lorraine Mullaney speaks to experts to understand what food distributors and consumers can do to improve food safety and how future outbreaks can be prevented.
The sodium conundrum
Heightened awareness of the health risks associated with high sodium intake has intensified the focus on salt reduction in food products, posing a challenge for the food industry, which seeks to balance health priorities with consumers’ expectations for flavour. Jim Banks speaks to Sonia Pombo, campaign lead for Action on Salt, and Rick Guiney, CEO of Microsalt, about the different strategies for reducing salt content while maintaining taste and satisfying customers.
Keeping sugar down
With growing concerns over obesity and diabetes, there has been a surge in demand for sugar reduction in food and beverages. This trend has led many to question how the food industry can address these challenges while maintaining taste and sustainability. Abi Millar speaks to experts from Tate & Lyle and BioHarvest Sciences to explore how their partnership on plant-based sweeteners is transforming sugar reduction efforts and what it means for the future of healthier, sustainable food production.
No smoke without fire
In response to concerns about cancer risks from additives used to create smoky flavours in food, the EU is moving to ban eight ingredients. With the popularity of smoky flavours on the rise, does this mean trouble for food manufacturers? Or is there an opportunity for innovation? With input from EFSA and EC sources, and Mike Bagshaw, founder of flavour house International Taste Solutions, Jim Banks finds out more.
The allure of avocado oil
Avocado oil has emerged as a rising star in the food industry, gaining popularity for its health benefits and versatility in culinary applications. This trend has led many to ask if avocado oil could overtake traditional oils in both consumer and industrial use. Monica Karpinski speaks to nutritionists and oil producers to explore the unique properties of avocado oil, how it can be used in cooking and the sustainability challenges facing its growing demand.
Getting starched for health
Resistant starch is making waves among consumers, who are sold on its ability to regulate blood sugar, support metabolism and digestion, reduce inflammation and curb the risk of certain diseases. But how valid are these promises? Abi Millar speaks to dietitian Clare Thornton-Wood to find out whether there is any merit to the claims of resistant starch.
Alternative facts
When we think of meat alternatives, veggie burgers and tofu are the first options that come to mind. However, a recent study by the University of Oxford found that beans and peas offer the best option for people looking to quit – or at least reduce – their meat consumption. Martin Morris speaks with Dr Marco Springmann, senior researcher on environment and health at the Environmental Change Institute, University of Oxford, and Gijs Kleter, food safety scientist at Wageningen University & Research, to find out more.
Catching on to algae
Seaweed is packed with nutrients and sustainable to produce, but can it catch on? Elly Earls speaks to Leonel Pereira, associate professor at the University of Coimbra, and Amy Williams and Stella Child from the Good Food Institute Europe, to learn about the nutritional benefi ts of this potential new superfood, how they and the wider scientifi c community are working to bring algae from the ocean to the dinner table and what barriers still stand in their way.
Cleaner, greener extraction
The rise of functional foods has increased demand for bioactive compounds with potential health benefits. At the same time, pressure for ‘more natural’ ingredients is intensifying – from both health-conscious consumers and regulators. These trends are fuelling the advance of supercritical CO2 extraction: a cleaner, greener way of extricating functional ingredients. Lorraine Mullaney speaks to Hans Schonemann, chief technology officer for Phasex, and R&D specialist Riccardo Destefano at Separeco, to find out more.