Innovation in food
What are the latest developments?
Science and technology are used to develop new ways of producing, processing or packaging food, to make it safer, healthier, more nutritious or tastier.
Innovation in food also has an important role to play in tackling societal major challenges such as how we can ensure a sustainable yet plentiful food supply to feed a growing global population.
18 February 2019
The EU-funded NanoPack project examined how active food packaging technologies like nanotechnology are perceived by consumers and retailers.
19 July 2018
By 2050, the world’s population will have reached 9 billion people. To provide enough nutritious food for everybody, while preserving natural resources, we need to switch to more sustainable food systems. This not only involves changing how we produce food globally, but also reducing food losses and waste in the food chain and minimizing the impact of packaging waste.
06 March 2018
The EU-funded project will reveal the results of new antimicrobial efficacy tests that proved NanoPack’s novel film’s ability to extend bread shelf life by an extra three weeks.
02 February 2018
By 2050, the world’s population is estimated to reach a record over 9 billion people. This projected rise, coupled with rapid urbanisation, will create many societal and environmental challenges. Innovative food technologies offer exciting solutions to help us to prepare for the increased strain on agricultural resources, reduce food waste and provide adequate nutrition for all. We explore the potential opportunities for three technologies in contributing towards long-term food security.
15 September 2016
Food packaging plays an important role in protecting and delaying chemical, physical, and biological deterioration. In this way, even simple packaging (such as glass, metal, plastics...
12 May 2016
The prefix “nano” is used to describe a specific size range (like “milli-“ or “centi-“). One nanometre is a unit of measure of length that is equal to one-billionth of a metre, or one-millionth of a millimetre...
29 February 2016
Changes in genetic make-up occur naturally between generations of plants and animals, and through selective breeding, resulting in the selection of traits favourable to our supply. Recently, technology has allowed us to genetically modify our food faster, but is it safe and how is this regulated?
12 August 2015
Soy is a legume cultivated worldwide for food and feed, and a well-established dietary source of plant-based protein. Nevertheless, soybeans are known to contain specific...
01 August 2013
Health benefits are the key message of functional foods bearing health claims. At the same time, consumers also expect functional foods to be tasty and pleasant in the sense of enhancing one's mood.
06 August 2006
Modern biotechnology will touch the lives of most European by the close of the 20th century, whether in food, medicine or environmental protection.
08 June 2006
The primary role of diet is to provide sufficient nutrients to meet the nutritional requirements of an individual. There is now increasing scientific evidence to support the hypothesis that some foods and food components...
01 April 2000
In the past, foods prepared and used in traditional ways have been judged safe on the basis of long-term experience, even when they contain natural toxicants (e.g. solanin in potatoes)...