Innovation in Food Production - Food Innovation

Innovation in Food Production - Food Innovation

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. 

Nanotechnology in Active Food Packaging: Consumers’ Acceptance

18 February 2019

The EU-funded NanoPack project examined how active food packaging technologies like nanotechnology are perceived by consumers and retailers.

Fighting food waste by innovative food packaging

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.

NanoPack to Present Novel Food Packaging at Anuga FoodTec

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.

Food technologies: securing our future food supply

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.

Food packaging unwrapped

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...

Nanotechnology and food (Q&A)

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...

Genetically modified food: What do you need to know?

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?

Researchers develop new variety of soybean lacking the proteins that cause allergic reactions

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...

Functional foods are seen as healthy: But taste and pleasure matter too!

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.

Modern biotechnology in food

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.

What are Functional Foods and How Can They Help Us?

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...

Safety evaluation of novel foods: A European and international perspective

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)...