Food Industry Related Content

Katerina Kousoulaki, Christos Tsatsanis, Tone-Kari K. Østbye and Francisco J. Barba of the AQUABIOPRO-FIT project discuss the health benefits of dietary products made from fish side streams.

BETA Technological Centre works to improve sustainable rural development through multiple disciplines, combining a field of knowledge. 

Charlotte Jacobsen discusses the Bioactives – Analysis and Application research group and its aims for sustainable food production.

Researchers at NYU School of Global Public Health and NYU Grossman School of Medicine have warned against the dangers of child influences promoting unhealthy food and drinks on their YouTube channels.

A new project backed with £5.9 million from UK Research and Innovation (UKRI) will convert food waste into animal food using insects and carbon-cutting technology.

Jamie Crummie, co-founder of Too Good To Go, discusses the role of food waste in the green recovery of our city centres.

Public Health Nutritionist, Katharine Jenner, explores what ‘healthy’ really means for advertising, ahead of the Government's new 9pm watershed.

The role of technology and innovation in helping farmers overcome the challenges of COVID-19 and meet future demands are discussed here by David Green from the U.S. Sustainability Alliance.

Here, Defra’s Chief Digital and Information Officer and Senior Responsible Owner (SRO) for sustainable technology across government, Chris Howes, tells us why the departments first Sustainable Information Technology (IT) strategy is such a significant development.

Aarthi Janakiraman, Research Manager, Chemicals and Advanced Materials at TechVision, Frost & Sullivan, ponders if R&D activities raise rice to the league of superfoods.

Here, the regulations on the marketing of unhealthy foods to kids are discussed as critical to reducing obesity.

Leading digestive health experts and MEP Sarah Wiener address how healthy nutrition, starting from a young age, can help to reduce the risk of chronic digestive diseases and improve the health of our gut microbiome.

At Danfoss, we are engineering solutions that allows the world to use resources in smarter ways. Driving the sustainable transformation of tomorrow.

Professor Koichi Takaki discusses how combining electricity and biology could create a sustainable food supply.

Taku Eto, Minister of Agriculture, Forestry and Fisheries in Japan charts the country’s efforts to realise smart agriculture.

Aarthi Janakiraman, Research Manager, Chemicals and Advanced Materials at TechVision, Frost & Sullivan, ponders if biostimulants are the way ahead to increase the yield and productivity of the tomato crop.

Antoine Messéan, Research Manager and Lise Paresys, Scientific Officer for the National Research Institute for Agriculture, Food and Environment in France, walk us through what we need to know about enhancing crop diversification to support transitions to sustainable agri-food systems.

Christine Sund, Senior Advisor, ITU Regional Office for Africa at International Telecommunication Union argues that the Internet of Things can make a difference in the developing world.

Barry M. Popkin, The Global Food Research Program, shares the global experience with food industry self-regulation and reflects on how healthy eating promises are rarely met.

Do you want to help support the local businesses in your area during the COVID-19 lockdown? You can do so safely in these three simple ways.