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Bioeconomy, Bioeconomy
Functional foods from the sea
Functional foods from the sea
Seaweeds are not only tasty, but they are a source of nutrients that could be beneficial for health and wellbeing. And like terrestrial plants, seaweeds also contain significant portions of fibre that reach the colon undigested.
A balancing act for carbon stock preservation
A balancing act for carbon stock preservation
Forests and land ecosystems are the earth’s carbon reservoirs. They are key to limit the impact of greenhouse gases, as they fix those gases down.
Lars Ove Dragsted: can an apple a day really keep the doctor away?
Lars Ove Dragsted: can an apple a day really keep the doctor away?
Lars Ove Dragsted, professor in preventive nutrition at the University of Copenhagen , Denmark, took part in a wide ranging EU funded project, called ISAFRUIT , designed to boost Europeans’ consumption of fruits and ultimately improve their health.
Anti-allergy GM apples
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.
Suzanne Dickson: Brain mechanisms of food reward
Suzanne Dickson: Brain mechanisms of food reward
Suzanne Dickson is a Professor of physiology and neuroendocrinology at the Institute of Neuroscience and Physiology, based at the Sahlgrenska Academy at the University of Gothenburg ,  Sweden.
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.
A sticky solution against beef bacteria
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 .
Consumers confidence crashes, EU-wide food fraud iceberg emerges.
These were introduced in the wake of the mad cow disease scandal in the 90s'. Now, horse meat sold as beef in minced meat products and ready-made meals has revealed that traceability can only do so much for consumer reassurance.
Clare Hall – who are the trusted sources of food safety information?
Clare Hall – who are the trusted sources of food safety information?
youris.com talks to Clare Hall, social science researcher at the Scottish Agricultural College in Edinburgh, UK, about the best ways to effectively inform the public about food safety in relation to pathogens responsible for foodborne diseases.
Marek Zadernowski – When one size food rule does not fit all in Europe
Marek Zadernowski – When one size food rule does not fit all in Europe
Marek Zadernowski is a consultant, specialist in quality management and safety in a food sector, based in Olsztyn, Poland. He is a member of Polish Association of Food Technologists and a fellow of the  UK Royal Society of Public Health .
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.
Mona Elena Popa – Complexity is the food chain’s weakest link
Mona Elena Popa – Complexity is the food chain’s weakest link
Mona Elena Popa, is Professor of industrial biotechnology at the  University of Agronomical Sciences and Veterinary Medicine of Bucharest  in Romania. She talks to youris.
Alex Richardson - Good foods make bad commodities
Alex Richardson - Good foods make bad commodities
Alex Richardson, is a senior research fellow at the Centre for Evidence-Based Intervention , at the University of Oxford, UK, and the co-founder of the UK charity Food and Behaviour Research.
Slow headway for food safety
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.
Lilliput forests, global certification
Lilliput forests, global certification
The level of interest for the US standard Smart Logging , designed to ensure the sustainable use of the forests, has now been tested in Europe.
Nylons made from shrimps
Nylons made from shrimps
Shrimps and lobsters are among the most popular crustaceans. However, the shell waste produced by the seafood industry is a growing problem , with significant environmental and health hazards.
Biomass bonanza as plastics’ raw materials
Biomass bonanza as plastics’ raw materials
Increasingly, many of the plastic products we use every day are no longer based on petroleum raw material . Instead, they are made from biomass such as starch, sugar, corn and other sources that also happen to be food products.
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.
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