Food and Beverage Analysis – News and Features
News
Researchers Turn the Dregs of Wine Into Jelly Sweets
Researchers in Turkey have demonstrated how a waste product of wineries can be reused as an ingredient in gelatine-based sweets.
Industry Insight
Achieving Sustainability in the Food and Beverage Industry
In this interview, Dr. Lorna De Leoz, global food segment director at Agilent Technologies, highlights practical advice to make a food and beverage lab more sustainable. She also discusses the role of metrics when establishing sustainability goals and how vendors can work with labs to ensure they achieve these goals.
News
Newly-Discovered Bacterial Protein Keeps Human Cells Healthy
Researchers describes a hitherto unknown protein with anti-oxidizing properties secreted by Coxiella burnetii, a Gram-negative intracellular bacterium, pointing to possible treatments for auto-immune diseases and even cancer.
News
Measuring Skin Water Loss Predicts Anaphylaxis During Food Allergy Tests
A team of researchers developed a method that measures water loss from the skin to predict anaphylaxis during oral food challenges before it becomes clinically evident.
News
Halving Europe's Foodwaste Could Solve Rest of World's Food Shortages
New calculations show European countries have great potential for reducing demand for global food resources and associated GHG footprint. Researchers have estimated the climate footprint savings that may be obtained from reducing food loss and waste.
News
Exercise Can Help Reduce Aging Anxiety
A survey suggests a positive attitude about physical activity is related to lower anxiety about aging. The researchers say gender, age, marital status and income affect perspectives on exercise and aging.
News
Climate Change Could Affect the Flavor of Beer
There are few things tastier than the crisp bite of a cold IPA…for now. A recent study published in the journal Nature Communications found the changing global climate may be affecting the flavor and cost of beer.
Article
Feeding Tomorrow: Exploring the Next Frontier in Food
Our food system is at a pivotal moment; there is enormous potential for innovation to unlock more healthy, accessible and sustainable diets for all, but we are simultaneously facing huge global challenges.
News
Pinpointing the Emergence of Muddy Flavors in Your Fish
The culprit of muddy off-flavors in farmed fish has been identified as geosmin, a compound produced by aquatic microorganisms. The research could help fish farming become more sustainable.
News
Has Your Fish Been Caught Sustainably? A New Scanner Can Tell You
Researchers are part of an ongoing collaborative project to develop new ways to determine where seafood has been sourced, and whether it has been farmed or wild-caught.
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