Food
Organic waste and insects: animal feed of the future? Organic waste and insects: animal feed of the future?

Right now, the European Union doesn’t have enough animal feed of its own to nourish livestock, forcing it to bring in supplies from beyond the bloc’s borders. To face this unsustainable dependency, researchers are looking for alternative protein sources

August 2017
Could ‘superfoods’ stop disease? Could ‘superfoods’ stop disease?

Lentils and broccoli, algae and insects: science is investigating traditional and new diets in a bid to reduce the risks of us getting ill

August 2017
Long live your food Long live your food

Can a novel technique, which combines high pressure with temperature, be the ace in the hole of the food industry to tackle bacteria, reduce the energy required for food processing and improve quality as well?

May 2017
Fighting botulism: new technique to process food Fighting botulism: new technique to process food

Combining high pressure and temperature for food processing could produce high quality products that stay fresh for weeks. But can it safely tackle deadly food borne illnesses such as botulism?

March 2017
How safe is seafood? How safe is seafood?

Seafood is the main component of European Christmas menus. But with rising concern about chemical pollution in the marine environment, is seafood safe to eat?

December 2016
Levelling food price volatility, while supporting the poor Levelling food price volatility, while supporting the poor

Food crises leave the poor in desperation for a long time. To calm the dreadful effects of weather and climate disasters as well as food price volatility it is better if governments forget about managing prices and instead care for the poor, experts say

October 2016
Which is more wholesome: wild or farmed fish? Which is more wholesome: wild or farmed fish?

Science gives us a heads-up for choosing at the counter and helps in the struggle to save the global fish stocks

July 2016
A low-energy formula for safeguarding food A low-energy formula for safeguarding food

We’ve already written about the HPT technique for processing food which combines high pressure with temperature. Now we’ve chased the food industries that are testing this innovative technology to understand if it can be applied on a large scale

May 2016
Digging into the DNA for a successful diet Digging into the DNA for a successful diet

Genetically-tailored diets are in vogue. But do they work?

February 2016
Food dangers on our 'global' table Food dangers on our 'global' table

Global fight against food poisoning and the requirement for high quality products push European scientists into developing new technologies in food processing

February 2016
Resilient seeds - Nurturing the future of agriculture Resilient seeds - Nurturing the future of agriculture

Climate change and man-made events put global food security at risk. But researching how plants produce seeds and evolve could help us find new ways to ensure food security

February 2016
Is it a real food allergy? Is it a real food allergy?

Over recent years we have been witnessing  a significant increase in food intolerances and allergy. But when is it really an allergy? Is it possible to prevent by intervening in the very first few months of life?

January 2016
Heat and high pressure: new technique to process food Heat and high pressure: new technique to process food

Researchers are investigating how to improve a century old technology of processing food. Could this method result in safer food products with better characteristics and an extended shelf life?

November 2015
Feeding Insects to Farmed Animals Feeding Insects to Farmed Animals

Researchers from Europe and West Africa are investigating whether feeding insects to farmed animals and fish in aquacultures is a safe and sustainable alternative to their current diet

October 2015
To print or not to print your meal: that is the question To print or not to print your meal: that is the question

What about a more chewable pasta or high protein cookies made with insects? 3D printed food seems an interesting solution for healthier eating, spending less time to prepare meals and even fighting world hunger. But an avant-garde chef such as Ferran Adrià doesn't seem that passionate about printing his dishes.

August 2015
Food innovation ideas inside and outside Expo Milan Food innovation ideas inside and outside Expo Milan

Food innovation is generating many different products with a significant impact also on health, cultural entertainment, and food education

May 2015
3D printing to the rescue of gastronomy for frail seniors 3D printing to the rescue of gastronomy for frail seniors

Researchers are now developing personalised food for elderly people with chewing or swallowing problems, by working on printable versions of meat and vegetables

December 2014
Brown versus white bread: the battle for a fibre-rich diet Brown versus white bread: the battle for a fibre-rich diet

Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is now possible thanks to European research

November 2014
Antonio Marques – Improving seafood safety Antonio Marques – Improving seafood safety

New research is underway that aims to improve detection of seafood contaminants that could be used in prevention and to assess their impact on public health.

June 2014
Putting the sunshine vitamin in the spotlight Putting the sunshine vitamin in the spotlight

Food-based solutions are being devised to counter the ‘vitamin D winters'.

May 2014
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