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Blockchain from farm to fork
Using blockchain in food supply systems is quite a recent research field. Electronic giants and start-ups are testing this technology to enter the market with a new tool to get more trusted information about what arrives on our plate.
Zero miles to our mouths: shortening food supply chains
Food keeps us fueled up and healthy, but it’s also about culture and tradition.
Putting the sunshine vitamin in the spotlight
We all get vitamin D in two ways – from our diet and from exposure to the sun. A lack of this vitamin puts young children at risk of bone diseases like rickets and older children and adults at risk of bone softening .
Mum’s diet mirrors child’s food allergies
About 20 million Europeans are subject to food allergies. Now scientists are looking at these allergies in new ways. It involves the food industry in its work and pays special attention to the link between early diets and allergy in later life .
Smart and personal: dietary advice
After personalised medicine, we are entering the era of personalised nutrition. But this approach requires testing before being applicable. This is what a new EU-funded research project, called food4me , is attempting to do.
How beneficial polyphenols truly are?
Eating fruit or having a glass of red wine is seen as offering health benefits. The benefits are often pinned on polyphenols, natural chemicals —found in foods—referred to as flavonoids and phenolic acids, but also fragments of food proteins called peptides.
Anti-allergy GM apples
Peanut, egg and soy are more common food known to trigger an allergic reaction, a problem affecting around 8% of children in the EU. Intuitively, you might not list apples as causing allergic reactions.
A sticky solution against beef bacteria
If you can't kill them, trap them. Such is the fate that scientists are reserving to pathogenic bacteria, such as the infamous E. coli .
Slow headway for food safety
Several hundred thousands of Europeans are affected by food borne diseases every year . Only a shift in perception of how food safety should be achieved could help avoid these illnesses.
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.
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