News

Farming insects

In a new study, researchers from the University of Leeds and University of Veracruz in Mexico have reviewed current insect farming methods, processing technologies and commercialisation techniques, as well as current perceptions towards entomophagy – the practice of eating insects[3].

Food chain review

The findings of an independent review that will consider the food chain from field to fork will be used to develop a National Food Strategy for England[2].

This independent review will look at the entire food chain, from field to fork, including production, marketing, processing, sale and purchase of food (for consumption in the home and out of it). It will also look at the consumer practices, resources and institutions involved in these processes.

Allergen labelling

The Government has announced plans to introduce a new allergen labelling law to help further protect the UK’s two million people living with food allergy[1].

The new legislation will mandate full ingredients labelling for foods which are prepacked for direct sale. These are foods that have been made and packed on the same premises from which they are being sold. For example, a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase.

3D food printing

Printing food

Campden BRI has begun a research project to assess and evaluate how 3D-printing applications could benefit the food industry[4].

Circular economy

Circular economy

AMT Fruit, part of the Munoz Group, reduced its overall operational waste – the majority of which (81%) is citrus fruit waste – by 30% from 2015 to 2018[3]. The company works with over 250 growers to supply Tesco with 11 million boxes of citrus each year – approximately 140 million nets of citrus.

Cold chain choices

Cold chain choices

A new study, Promoting Clean and Energy Efficient Cold-Chains in India, suggests that smartphone technology can help Indian farmers to tackle the sustainable cooling challenge[2]. Experts at the University of Birmingham, working with the Shakti Sustainable Energy Foundation and MP Ensystems, have produced a four-point ‘roadmap’ to address the cooling needs of farmers in the Indian states of Haryana, Punjab, Maharashtra and Karnataka.

The authors recommend four key actions:

Dangerous decline in biodiversity

Dangerous decline in biodiversity

A recent report from the UN’s Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services (IPBES) concludes that nature is declining globally at rates unprecedented in human history and the rate of species extinctions is accelerating, with grave impacts on people around the world now likely[1].

Future Food Award

Is your business a taste of things to come? The Future Food Awards 2019 are now open for entries

Food and drink businesses are invited to enter a brand new awards – The Future Food Awards 2019.

The awards are the brainchild of Holly Shackleton, editor of Speciality Food – the biggest trade magazine in the fine food sector – and Sue Nelson, founder of The FoodTalk Show – a dedicated podcast enjoyed around the world. They celebrate, support and offer invaluable opportunities to inspirational businesses and showcase innovation taking place across the industry, from food and drink to packaging and technology.

World’s first Centre for Doctoral Training in agri-food robotics

The world’s first Centre for Doctoral Training (CDT) for agri-food robotics is being established by the University of Lincoln, UK, in conjunction with the Universities of Cambridge and East Anglia[9]. The CDT has received a funding award of £6.6m from the Engineering and Physical Sciences Research Council (EPSRC), which will create the largest ever cohort of Robotics and Autonomous Systems (RAS) specialists for the global food and farming sectors.

Food loss hotspots

Human errors caused by a lack of standardised procedures and insufficient training are the major drivers behind loss in food manufacturing, a new study has found[8]. Researchers at Brunel University London and Ghent University, Belgium, studied the production processes at 47 food manufacturers in Belgium to determine where the highest losses were observed.

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