Adjacent Government | November 2016 | Pg 52-53
A major challenge to our food system is feeding a growing population that is projected to exceed nine billion in just the next three decades. This challenge requires both increasing food production and protecting the safety of our food supply in the face of a changing climate and diminishing land and water resources. [continue reading]
Food Processing | October 2016
Campbell Soup Co., Camden, N.J., is betting on personalized nutrition as the sole, $32-million investor in Habit, a San Francisco-based personalized nutrition and meal-delivery company led by Plum Organics founder Neil Grimmer. Habit’s service, set to launch in 2017, will combine nutrition, technology and food delivery in one. [continue reading]
Source: Campbell Starts a New Habit in Personalized Nutrition
Food Navigator Asia | October 2016
New Zealand researchers are investigating whether an innovation centre based on a novel food processing technology could “transform” the country’s food industry. [continue reading]
Source: Kiwi college investigates ‘game-changing’ processing technology
Scoop News | October 2016
Massey University researchers are investigating whether establishing an Innovation Centre focused on a novel food processing technology could transform New Zealand’s food industry. [continue reading]
Food Processing | October 2016 | Volume 70, No. 10
Microwave heating takes place due to the interaction of electromagnetic radiation with the dielectric properties of foods. [continue reading]
Source: Microwave Processing Heats Up
Food Engineering | September 2016
The commercially canned products available in the past largely contained overcooked food that was mushy, too salty and tasted anything but fresh—if it had any flavor at all. [continue reading]
Source: Thermal processing equipment is saving energy, product and money
The National Provisioner | September 2016
The Hormel Vital Cuisine brand is in its infancy, but it represents a direct effort by a protein-processing giant to impact a cancer-patient community desperate for food that meets hyper-specific nutritional and quality needs. [continue reading]
Food Processing | August 2016
Heat kills, and that’s fine with food processors who want to ensure the safety of raw and minimally processed foods. [continue reading]
Source: Novel Technologies Provide Options to Conventional Pasteurization, Sterilization and Drying
Packaging Digest | July 2016
Before deciding which processing method to use for your food products, consider the packaging limitations, challenges, opportunities and costs.
Consumers increasingly demand a safe food supply without sacrificing nutritional content, quality or shelf life of foods they buy. Luckily, many food processing methods are adjusting their operations accordingly. But how do these processing improvements change the product’s packaging requirements? [continue reading]
Source: How food processing methods affect your packaging options
NIFA | July 2016
Consumer demand for safe, high-quality, additive-free packaged foods is growing. Thanks to two recent investments in innovative food processing technology based on microwave energy, Washington State University (WSU) is advancing toward meeting this demand.
USDA’s National Institute of Food and Agriculture (NIFA) awarded WSU $4 million to establish a Center of Excellence that will accelerate the technology transfer to mainstream commercial markets. This is the first Center of Excellence on Food Safety Processing Technologies funded by NIFA’s flagship program, the Agriculture and Food Research Initiative. [continue reading]
Source: Investment in Novel Technologies Advances Food Safety, Quality