Food Industry Related Content
Using industrial side streams in Food, Feed, Cosmetics and Packaging
Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.
Supporting EU Member States to innovate agriculture
Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.
Cell Culture: Disrupting the Meat Industry
Dr. Björn Örvar from ORF Genetics, enlightens us on the firm’s innovative plant biotechnology offerings, derived from barley plants.
Gene-edited crops are not GMOs 2.0
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.
Post-COVID, a zero hunger Canada is within reach
Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.
A zero-waste approach in the meat processing industry
BETA Technological Center explains its experience on the valorisation of organic wastes from the meat processing industry to obtain biostimulants.
Sustainable food production is not just about circular production models
Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explains how sustainable food production is not just about circular production models, there are more important links in the food system.
Usable Packaging project: Launching a revolution in bioplastics
Funded by the BBI JU programme within the EU’s Horizon 2020 initiative, the Usable Packaging project seeks to dramatically reduce the use of environmentally harmful fossil fuel-based packaging by developing high-performance bio-alternatives.
“Salt reduction saves lives” – So why is it being pushed aside?
Mhairi Brown, Policy and Public Affairs Manager, Action on Salt, agues that thousands of people will suffer unnecessary strokes and heart attacks if ministers fail to take decisive measures in forcing the food industry to comply with salt reduction programmes.
Farm to Fork: More sustainable & healthier food
Claire Bury, Deputy Director-General for Health and Food Safety at the European Commission, walks us through the Farm to Fork strategy that concerns a transition to more sustainable & healthier food.
Rural living can help the UK’s food security problem
In this article, Flogas, explores how living rurally can help the UK’s food security problem.
Fighting dementia with food amid the third UK lockdown
Philip Mayling, director of MKG Foods, explores how food can help care home residents suffering from dementia during the third UK lockdown.
Who should tackle the biggest cause of premature death when PHE is gone?
Katharine Jenner, Campaign Director and Mhairi Brown, Policy and Public Affairs Manager of Action on Sugar and Action on Salt debate who should be responsible for tackling the biggest cause of premature death and disability in the UK when Public Health England is dissolved.
National Institute of Food and Agriculture: Stimulating innovation in American agriculture
Open Access Government explores the work that the National Institute of Food and Agriculture (NIFA) is doing to sustain and advance U.S. agriculture.
The future of food in light of the COVID-19 pandemic
Ruth Richardson, Executive Director, The Global Alliance for the Future of Food, shares her perspective on the future of food in light of the COVID-19 pandemic.
Bio-based smart packaging for enhanced preservation of food quality
The Biosmart project aims to reduce the food that is thrown away, developing biobased compostable or recyclable packaging, including sensors to monitor food shelf-life plus functional and barrier coatings, as Dr Amaya Igartua from Fundación TEKNIKER explains.
Developing new solutions for better utilisation of seafood side-streams
Charlotte Jacobsen, Professor and Head of Research Group at the National Food Institute, Technical University of Denmark, explains how the WaSeaBi project will ensure sounder exploitation of aquatic resources.
Nutritional and health benefits of dietary products made from fish side streams
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.
Child influencers promote unhealthy food on YouTube channels
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.
Food waste will be transformed into animal food under UKRI-back project
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.