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Chronicles of Safety: Evolution of laws UK Food Standards Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
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Cover and contents Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
4 Editorial 4 International and Home News 8 IFST News 20 Food waste: a changing landscape Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research. 25 Chronicles of Safety: Evolution of laws UK Food Standards Garry Warhurst travels through time to review the key milestones in food safety regulations. 30 Adulteration analysis:
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Editorial and News Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06 Veronica Giacintucci
EDITORIAL It is with great pleasure that I present you with a new insightful issue of the Food Science and Technology magazine! From the title, most of you might have noticed that this is not just the first issue of 2024 but is also one that celebrates the Institute of Food Science and Technology's Jubilee year – yes, 60 years of IFST! Within this unique edition, we discover articles providing a comprehensive
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From the President and IFST News Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06 Sterling Crew
Artificial Intelligence. Food Science & Technology - Opportunity & Threat The food and beverage industry landscape is undergoing seismic changes driven by the application of Artificial Intelligence (AI), and it looks like AI will play an increasingly pivotal role in its future. The adoption of generative AI is set to transform the nature of work in the food sector, with tools replacing certain tasks
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Food waste: a changing landscape Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Kavya Krishnamurthy advocates a collaborative approach to combat food waste, stressing the need for public funding and applied research. Individual actions in fostering responsible food waste management will have a crucial role. In 2024, we mark a remarkable milestone—60 years of the Institute of Food Science and Technology (IFST) and its vibrant community of food scientists. This celebration is not
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Adulteration analysis: modern strategies Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it, highlighting the changing landscape of the food industry.
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Global Food Systems: Science, Solutions, Sustainability Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Jack A. Bobo illustrates, in this article, the transformative potential of innovative food science solutions in reshaping the global food landscape towards sustainability and resilience.
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Food Tech: 100 Years of Innovations Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI, highlighting historical shifts and technological advancements from traditional preservation methods to contemporary areas such as new ingredients and novel packaging. On the 60th anniversary of the founding of the Institute of Food Science and Technology (IFST), we explore how the industry
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Fermenting Forward: Tradition meets Trend Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation. Fermentation has a rich and diverse history in the context of food production, and involves the production of fermented foods and food ingredients, the latter through both traditional and more modern, precision fermentation
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A new era of healthy fats Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place. The authors address the challenges and explain how they are participating in this transformative journey.
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Decarbonising second green food – the revolution Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
Read how the S3 Project, serves as a practical demonstration of Science Based Targets, utilising digitalisation, automation, and workforce engagement to encourage adoption, across the food and beverage industry, for a sustainable and decarbonised future The research presented here embodies the aspiration for a second Green Revolution, it has initiated a program aimed at decarbonising both food production
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Mondelēz's Career‐Inspiring Education Program Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
An enthusiastic team of Mondelēz experts elucidates their innovative approach in crafting an educational program designed to inspire students to consider a career in the food industry. Lockdown drove transformational change to work experience and what companies can now offer. Moving work experience to a virtual platform means companies can connect more students to more industry experts more effectively
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Future Foods: from 3D printing to gene editing Food Sci. Tech. (IF 2.602) Pub Date : 2024-03-06
David Julian McClements, a leading figure in the field of food science, unfolds a comprehensive collection of subject-area chapters that showcase his profound expertise and commitment to evidence-based research. Published in 2019, the book's topics remain remarkably relevant, attesting to the enduring significance of McClements’ contributions. The book reads like a compilation of reports, offering
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Cover and contents Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
4 Editorial 4 International and Home News 7 IFST News 16 Meat-ing the challenge Garry Warhurst explores the supply chain issues which the UK meat industry is facing and shares ideas and practical solutions to these challenges. 21 Fighting virus contamination Martin D’Agostino and Nigel Cook outline the crucial need to address virus contamination in foods and its significant implications for public
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Editorial and News Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01 Veronica Giacintucci
EDITORIAL As a Food Scientist primarily engaged in academia and focused on new product development, I must confess to taking for granted crucial aspects of food safety and authenticity. Meeting these authors and experts who generously shared their insights on this matter was enlightening. I gained valuable knowledge about the numerous advancements, challenges, and opportunities within the realm of
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From the President and IFST News Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01 Tim McLachlan
Celebrating 60 years of flavourful innovation: A Jubilee extravaganza! 2024 is a year of celebration. A celebration of the Institute of Food Science and Technology's journey into the past, present, and future. I am delighted to share my excitement for our 60th Jubilee!. As we reach this significant landmark in the lifetime of IFST, we have so much to celebrate from the last 60 years, while planning
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Meat-ing the challenge Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Garry Warhurst explores the supply chain issues which the UK meat industry is facing and shares ideas and practical solutions to these challenges. In March 2023, the UK meat industry was hit by another high-profile food fraud scandal. Loscoe Chilled Foods, a major meat supplier, was caught mislabelling imported meat as British. This continues to show that the meat supply chain is facing several challenges
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Fighting virus contamination Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Why norovirus deserves a seat at the food safety table Martin D’Agostino and Nigel Cook outline the crucial need to address virus contamination in foods and its significant implications for public health and the food industry. As public health issues continue to diversify and evolve on a global scale, one constant remains: the persistent prevalence of norovirus as a leading cause of acute gastroenteritis
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‘May contain’ Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Decoding allergen labels Iain Ferris illustrates the challenges, proposals, and future considerations surrounding allergen labelling, particularly Precautionary Allergen Labelling (PAL). It has been almost a decade since the implementation of the Food Information to Consumers Regulations that introduced more prescriptive rules on the provision of information about allergenic ingredients in foods. Since
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Finding out about the FSA Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
An overview of the regulation of food additives, enzymes and other regulated products by the UK's Food Standard's Agency Figure 1 Open in figure viewerPowerPoint history timeline of the AEJEG Figure 2 Open in figure viewerPowerPoint FSA mission Figure 3 Open in figure viewerPowerPoint Changing landscape Figure 4 Open in figure viewerPowerPoint Risk Analysis process: how the risk associated with food
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Honey fraud: a sticky mess Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Will Wilkinson outlines the honey-making process and the risks of fraud in the supply chain, suggesting strategies to combat challenges and protect both producers and consumers. As a beekeeper, one of the most enjoyable moments is when individuals – especially those who claim not to like honey – try locally produced, minimally processed honey and are astonished by its taste. Often, simply removing
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Pack it in! Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Packaging: Why Testing Matters David Wright explains why an effective testing and analysis strategy is vital to ensure food packaging fulfils its multifaced role. The food industry is making a concerted shift towards eco-friendly packaging as a top priority. This transition is being propelled by mounting demands from consumers, regulatory bodies, and environmental organizations, all pushing for the
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AI – A killer app for food safety Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
James Flynn explains how artificial intelligence, in particular ChatGPT, could be used as an enabler in the food sector considering its pros and cons. In a flash of brilliant white light artificial intelligence (AI) exploded into our lives during 2023 with the much lauded, and maligned, advent of ChatGPT, despite AI being around since the 1950's. Human emotions on the matter have been palpable. What's
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Food safety for small to medium businesses Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Angela O’Donovan explains how the BRCGS START! Programme could enable smaller producers to get their products on the shelves of big retailers and be a stepping stone approach to full food safety certification designed for small to medium businesses. Figure 1 Open in figure viewerPowerPoint BRCGS START! Issue 2 roadmap to full Food Safety Issue 9 certification. Figure 2 Open in figure viewerPowerPoint
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Fighting food frauds on the frontline Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
John Points emphasises the pervasive impact of food fraud, spanning from brand risks to safety risks, advocating rigorous risk assessment, vigilance, and the use of tools like analytical testing to effectively detect and mitigate fraudulent activities in the food industry. The term ‘Food Fraud’ covers a multitude of sins. It can range from an isolated market trader deliberately misrepresenting their
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Allergen management training Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Caroline Benjamin & Jacqui McPeake outline the importance of providing the correct knowledge to staff in terms of allergen management. Allergen Management training across the industry is often very inconsistent and sporadic. Larger organisations usually have a training programme outlined for all staff relevant to their role. Certain training is obligatory while some is suggested, and it can be delivered
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Free educational online game for allergen labelling Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Alix Baker introduces AllergyPAL as a new training tool for allergen management targeting SMEs from Wakefield Council. Undoubtedly, the prevalence of food allergies among the European population has garnered significant attention, with estimates ranging between 11m and 26m affected individuals[1]. This escalating trend in food allergens highlighting the importance of executing food allergen risk management
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ZERO2FIVE engagement in training talents Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Leanne Ellis outlines how the ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University helps food businesses by offering technical, operational, and commercial support, therefore aiming at boosting their competitiveness. ZERO2FIVE organises summer/winter schools where students in Year 12s experience for two days the typical university life. They are exposed to food science and technology workshops;
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Innovations in Mycoprotein Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
A Conversation with FDF Scientist of the Year, Bethany Clemmit We are delighted to present an exclusive interview with Bethany Clemmit, Senion R&D at Marlow Ingredients, recognised as the Scientist of the Year with the prestigious FDF Award last September 2023. Join us as we delve into Beth's groundbreaking contributions, exploring the insights and innovations that have earned her this esteemed title
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Delving into the science of eating Food Sci. Tech. (IF 2.602) Pub Date : 2023-12-01
Delving into the intricate science behind our dining experiences, Charles Spence, an Oxford professor and pioneer in the emerging field of gastrophysics, unravels the mysteries that influence our enjoyment of food. Ever wondered why we consume more food when we are in company? The answer lies in gastrophysics. Venturing beyond the confines of his laboratory, Spence peels back the layers of the entire
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Highlighting a poisonous problem Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
The Netflix investigative documentary Poisoned: The Dirty Truth about Your Food was released on the streaming platform in August 2023. It was based on the bestselling book Poisoned: The True Story of the Deadly E. coli Outbreak that Changed the Way Americans Eat This hard-hitting documentary pulls no punches and is a must-watch for those in the food sector as it examines the threats posed by deadly
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Cover & contents Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
4 Editorial 4 International and Home News 7 IFST News 14 Free-from foods innovation Lucy Wagner discusses the evolution of free-from foods and challenges related to creating products that meet consumers’ dietary needs while maintaining quality and appeal. 18 Forgotten crops Szymon Lara talks about forgotten crops suggesting how they could enhance global food security. 22 Novel Food submissions Daniele
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Editorial and News Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01 Veronica Giacintucci
EDITORIAL In the ever-evolving realm of Food Science and Technology, the art of food innovation is one of the most creative and multi-faceted. The journey of innovation involves an intricate web of aspects. Intellectual Property (IP) experts craft the legal framework that safeguards the ideas propelling the development of products and processes. Skilled minds dive into research and development which
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From the President and IFST News Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01 Sterling Crew
There is a growing lack of trust in science, with some people denying Covid, or the need for vaccinations, or climate change. In order to address this, it is very important to show how we as scientists do our work. Food consumed in the UK, is amongst the safest, most authentic and nutritious in the world. Technological advances based on food, science have enabled the cultivation and distribution of
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Free-from foods innovation Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Lucy Wager discusses the evolution of free-from foods exploring the challenges faced by manufacturers in creating products that meet consumers’ dietary needs while maintaining quality and appeal. Over the last two decades, the free-from foods category has experienced significant growth and transformation. It all began with Sainsbury's pioneering move in the UK when they launched the first own-label
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Forgotten crops Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Szymon Lara emphasizes forgotten crops for diverse, resilient food systems, citing economic, nutritional benefits, suggesting how they could enhance global food security.
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Novel food submissions Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Daniele Leonarduzzi from RSSL explains why a robust understanding of the technology, product and process is vital to successfully navigate the complex regulatory challenges.
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Make the most of your IP Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Charlotte Crowhurst explains the importance of Intellectual Property (IP) as a means to protect product ideas and processes. If you are an entrepreneur then you would agree that this is a challenging time for both entrepreneurs and innovators in the food sector. There is a mounting pressure to adopt the new food sources, new ingredients, new farming methods and new technology machinery required to
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Common sens(ory) Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Javier Gomez-Lopez dives into the world of sensory sciences discussing the different and frequently-used types of tests available.
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Rheo-volutions and confectionery insights Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Florian Rummel, Claire Strasser and Shona Marsh explain how rheology and tribology are of outmost importance in order to understand physical properties and behaviour of food matrices, especially when mimicking chewing and mastication.
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‘We’ve won Gold!’ Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Paul Sheldrake tells us a little bit more of what happens behind the scenes when getting a team ready for Ecotrophelia. He gives insights on how the UK finalist team PlanEat was able to secure the gold prize at Ecotrophelia UK 2023. What a fantastic text message to receive late on a Wednesday evening whilst sitting at home after a busy day… Yes, PlanEat won the UK Ecotrophelia competition. This was
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Fully tooled up and ready for action Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
IFST's Innovation Toolkit is live. It is a dynamic reference tool for those working in innovation in the food sector and has been curated by the Food Innovation (Product and Packaging) Special Interest Group (SIG). It's been a key priority since the SIGs formation in summer 2020. Susan Arkley and Valia Christidou explain what the toolkit offers. Just like any NPD project, the creation of the toolkit
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Educating for Innovation Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Wayne Martindale and Tom Æ Hollands are giving a broad overview and reflections over the world of innovation, from definitions to potential strategies, including changing the way we recruit for talents
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Choc-ful of flavour Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Interview with Ahrum Pak and Johnny Drain, co-founders of WNWN Food Labs, a company developing alternative, cocoa-free chocolate using sustainable ingredients and fermentation techniques. If you are an avid reader of Food Science and Technology, you might remember that, in the 2022 June issue (volume 36, issue 2), we mentioned WNWN Food Labs as one of the emerging companies developing innovative and
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From farm to fork Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Craig Leadley and Elizabeth Sklar are giving an overview of how artificial intelligence (AI) and Machine Learning (ML) could be successfully integrated in the food industry, from traceability to, potentially, NPD.
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A remarkable journey for Daria Food Sci. Tech. (IF 2.602) Pub Date : 2023-09-01
Food Safety Consultant Daria Liutcerina reveals what led her to her own consultancy.
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Cover and contents Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
4 Editorial 4 International and Home News 8 IFST News 16 The future of farming? Luke Bell outlines how vertical farming and controlled environment agriculture could be the future of farming alongside potential hurdles. 18 Packaging solutions inspired by nature A team of researchers from Notpla explain the technology behind sustainable packaging. 26 Towards a greener, more digital food label. Alex Turtle
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Editorial and News Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01 Veronica Giacintucci
EDITORIAL As the global population expands, ensuring food security and sustainability has become increasingly challenging. This has led to the development of novel strategies and technologies, therefore, revolutionizing various aspects of the food industry. In this June issue, we delve into the realm of innovations in food manufacturing. We explore topics around vertical farming, novel technologies
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From the President and IFST News Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01 Sterling Crew
Frankenstein Food, Famine, Fear, Fact and Fiction- Gene-edited food can now be developed commercially in England following a recent change in the law. Supporters of the technology say it will speed up the development of hardier crops that will be needed because of the impact of climate change and that the new rules will lead to better food production and bring jobs and investment. Critics say the change
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The Future of farming? Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Luke Bell from the University of Reading outlines how vertical farming and controlled environment agriculture could be the future of farming alongside potential hurdles.
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Packaging solutions inspired by nature Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
A team of researchers from Notpla explain the technology behind sustainable packaging for a plastic-free future.
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Towards a greener, more digital food label Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Alex Turtle explains the possibilities and limitations of digital labelling: from how this strategy could be used to improve the transparency of label information to its potential to act as an alert mechanism when supply chain disruption occurs. Recent years have seen the necessary move towards more healthy and sustainable food choices, which is clearly influencing the evolving landscape of consumer
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Clever colour co-ordination Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Andrew Kendrick outlines the importance of understanding natural colours’ stability when considering processes and formulation of complex foods. When we go to the supermarket and scan labels for additives, especially colourants, we might read words such as ‘no artificial colouring’ or ‘free-from artificial colours’. When there is a need to use a colour for foods and avoiding artificial ones, the use
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Inside our foods Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
In this article, Mark Auty explores the use of food microstructure and microstructure analysis as a tool for the evaluation of ingredients’ functionality when it comes to new product development.
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The future of innovation is open Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Dominic Oughton explains the multidimensional concept and explores the role of the Open Innovation Forum in sharing best practices, exploring hot topics, and accelerating open innovation collaborations. Figure 1 Open in figure viewerPowerPoint depicts the open innovation ‘funnel’. The boundaries of the firm, represented by the dashed lines of the funnel, are permeable and allow ideas and technologies
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Innovation from collaboration Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
A team of researchers across UK universities involved in the BBSRC Diet and Health Open Innovation Research Club introduce the Six Innovation Hubs supported from the Department for Environment, Food and Rural Affairs (Defra), Innovate UK and the Medical Research Council (MRC). Diet is recognised as the most important lifestyle factor in the development of major non-communicable diseases globally, including
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Reducing the impact Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Danny Bayliss explores ways in which the food and drink sector can improve sustainability whilst maintaining quality and safety standards
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Next-gen sensory science Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Sensory science is evolving thanks to a host of advanced methods and technologies that are helping food companies create successful products as Danielle Beurteaux reveals To gather sufficient data for its artificial intelligence platform that models sensory perceptions, Gastrograph AI runs tasting panels around the world. In each panel, over the course of five days, about 100 people taste from 80 to
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A sweet start to a career in food science Food Sci. Tech. (IF 2.602) Pub Date : 2023-06-01
Dani Bali, Development Technician at Bowman Ingredients, goes through the journey that took her from studying Baking Technology Management to her current role, highlighting challenges and opportunities faced as a young professional in the area of food science. Working in the food field means having the chance to cover many exciting and formative roles; some will allow us to make a difference, others