Meeting the demands of an ever-changing marketplace, such as 'natural' and 'clean label', is a challenge for food processers, and often technically/financially infeasible for many plants and their personnel. But, ironically, it is technology that opens the way to meeting these current NPD heights.
Food Science and Technology Stuff
In the US, a small contingent of venture-funded startups are trying to capitalise on the move away from meat. In the Netherlands, however, the pressure to go meatless, or at least less meat, is felt even more intensely. A Dutch startup called the Vegetarian Butcher is taking on the fake meat world's greatest challenge: a big, juicy steak.
Light-emitting diodes (LEDs) are everywhere, from car headlights to cell phones and ultra-thin screen TVs. Now LEDs can be used to great effect in the food industry, and not only as a source of cost-efficient lighting.
Food science is a vital science, playing a key role in a vast industry and the well-being of humanity, but it seems to be lumbered with 'wall-flower' tag when it comes to career choice. Here are six reasons, with an American but globally relevant perspective, on why it's a great career choice.
A US company has launched a new and economical way to sterilise flexible packaging and its contents - a viable alternative to the likes of hot-filling, retort processing, peroxide or peracetic baths and sprays, irradiation, pulsed light or electron-beam irradiation.
The commercial sale of lab-grown hamburgers to affluent and adventurous consumers could be just five years away, claims the Maastricht University researcher, who has led work into the highly innovative field of in vitro meat research. Two years after a $250,000 artificial meat hamburger was presented to the world’s media to much hype, the technology has entered a new stage, with commercial viability moving significantly closer.
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