Food Industry

Meet the food pioneer whose meat replacements are rocking the gravy boat Pat Brown explains how he’s slicing into the market with plant-based steaks that are eco-friendly and good to eat. Jack Leeming Patrick Brown is the founder and chief executive of Impossible Foods in Redwood City, California. Credit: Peter Prato The use of animals for mass food production is the most destructive technology on Earth: the number of wild mammals, birds, reptiles, amphibians and fish worldwide is less than one-third of what it was 50 years ago because so much land has been converted to pasture or farmland to...

Global Appetite for Cookies up 31.6% During COVID-19 For National Cookie Day TOP Data analyzed consumer tracking data of visits to cookie stores, online shopping data, and a 1,000 person survey to determine people's increased appetite for cookies. Key Findings Favorite American Cookies Global Cookie Demand 31.6% The rise in Global Cookie demand during COVID 25% The rise in American Cookie demand during COVID 1 in 5 The amount of Americans who eat more than three cookies per day on average 95% The percentage of Americans who eat a cookie every month With National Cookie Day approaching, we delved into...

Food Safety Lab Grants $2.9M for New Global Projects Newswise — ITHACA, N.Y. – The Feed the Future Innovation Lab for Food Safety, co-located at Cornell and Purdue Universities, has announced $2.9 million in grants for research projects to improve food safety and prevent foodborne illness in Bangladesh, Cambodia, Kenya and Senegal. The competitively funded, 3 ½-year projects will focus on identifying knowledge gaps, enhancing local capacity for food safety research, and translating research into improved food-handling policies and practices. “These projects represent a diverse portfolio of research and outreach with great potential to enhance not only food safety in the...

Convenient antioxidant capacity measurement of food Professor Masashi Kunitake Normally, a sample is dissolved in an electrolyte solution and three electrodes (working, reference, counter) are inserted into the solution to perform electrochemical measurements. In this system, however, there is no need to prepare a new electrolyte solution because the gel membrane on the electrodes functions as its own solution.   Newswise — Researchers from Kumamoto University (Japan) have developed a system to quickly and easily measure the antioxidant capacity of food. The new electrochemical system uses a gel form Bicontinuous Microemulsion (BME), a mixture of water and oil that do not normally...

Drying fruit with ionic wind Image: Empa Drying with ionic wind: If the fruit slices are placed on a mesh, they are dried faster and more evenly.   Newswise — When the blades of a fan rotate, a steady wind is blowing as a result. This phenomenon is well known from everyday life, and so we use the fan on hot summer days to cool us down. An unwanted side effect is the unpleasant feeling in the eyes, which become drier and drier due to the artificial wind. The food industry has been taking advantage of this effect for a...