France, Food
Zero miles to our mouths: shortening food supply chains
Zero miles to our mouths: shortening food supply chains Food keeps us fueled up and healthy, but it’s also about culture and tradition.
Organic waste and insects: animal feed of the future?
Organic waste and insects: animal feed of the future? More than the 70 percent of the protein sources required by animals bred in the European Union are imported from non-EU countries . Soybean dominates the protein supply for animal feed .
Climate change threatens some of the world’s best wines
Climate change threatens some of the world’s best wines Millions of people across Europe have enjoyed soaring temperatures in the summer of 2017 , with sizzling barbeques, good food, and fine wine.
Do microbes control our mood?
Do microbes control our mood? If aliens were to examine a human, they would think we were just slavish organisms designed to feed microbes and carry them around. Our bodies contain ten times more bacteria than cells , and there are an estimated 3.
Which is more wholesome: wild or farmed fish?
Which is more wholesome: wild or farmed fish? Choosing between wild and farmed fish is often a dilemma for consumers.  Wild-captured fish cost twice as much as their farmed counterparts ; a difference that many believe is justified by their better taste and nutritional properties.
Is it a real food allergy?
Is it a real food allergy? Whenever you eat strawberries, does your throat start to swell and itch? Do you also get a burning or prickling sensation in your lips, gums, tongue or inside your cheeks? Or perhaps drinking milk ...
Too tasty for your own good
Too tasty for your own good Fat, sugar and salt - these ingredients are often used by the food industry to enrich their products and provide us with the perfect sensual experience. Now, scientists in France are trying to reverse this trend.
Less salt, sugar and fat, same pleasure
Less salt, sugar and fat, same pleasure The scientific community now widely recognises that salt, sugar and fat in excess in food lead to health issues . Among these are obesity, hypertension and cardiovascular diseases.
Reliable packaging for chemical-free food
Reliable packaging for chemical-free food It is not obvious when examining a wrapped lettuce or a microwavable bowl of Chinese soup. But plastic food packaging is made of multiple layers designed to act as a barrier for oxygen or bacteria .
Daniel Ribera: turning food-soiled packaging into safe compost
Daniel Ribera: turning food-soiled packaging into safe compost Designing environment-friendly compostable food packaging is the challenge that Daniel Ribera, the coordinator of the EC-funded Ecopack , tells youris.com about.
From the horse's mouth: experts views from across Europe
From the horse's mouth: experts views from across Europe It all started when the  Irish Food Standard Authority  realised, mid-January, that some of the burgers sold in the country (and in the UK) contained about 29% of equine DNA, upon testing.
Philippe Baralon – Anti-fraud systems could still be improved
Philippe Baralon – Anti-fraud systems could still be improved A French veterinary surgeon and former researcher at the Toulouse National Veterinary School , Philippe Baralon is the founder of Phylum , a consultancy specialised in food safety working for the food industry.
Ragnar Löfstedt – To restore trust, food risk needs to be clear like water
Ragnar Löfstedt – To restore trust, food risk needs to be clear like water Ragnar Löfstedt is an expert on risk management at King’s College London , UK, and the editor-in-chief of the Journal of Risk Research . He spoke to youris.
Aquaculture: helping blue turn green
Aquaculture: helping blue turn green Sea bass or sea bream, by far the most consumed fish species around the Mediterranean area, increasingly originate from aquaculture.
Ridding our diet of noxious substances
Ridding our diet of noxious substances British porridge, Dutch pea soup snert, Italian risotto or Spanish paella are only a small sample of the diversity of diets across Europe .
Genetic testing in the steak-house
Genetic testing in the steak-house Using state-of-the art genomics to predict whether a piece of beef will be tender enough may sound excessive.