Brought to you by the editors of Food Technology magazine, The Weekly Newsletter delivers the latest news and research from the food science, technology, and regulatory landscape.
Preventing the next pandemic
As the COVID-19 pandemic continues, a new report warns that further outbreaks will emerge unless governments take active measures to prevent other zoonotic diseases from crossing into the human population and sets out recommendations to prevent future pandemics.
FAO predicts a global shortage of protein-rich foods
According to the Cornell Alliance for Science, a new report (pdf) out from the Food and Agricultural Organization (FAO) of the United Nations predicts there will be a global shortage of protein-rich foods this year due to COVID-19 and other factors.
COVID-19 case spikes continue to hinder U.S. restaurant recovery
The recovery of U.S. restaurant customer transactions has stalled for the second week in a row as COVID-19 cases continue to increase in several states, reported The NPD Group.
Consumer perceptions of novel food technologies
In a review article published in Nature Food, researchers from the Institute for Environmental Decisions (IED) in Switzerland examine how heuristics and individual differences among consumers influence the acceptance of agri-food technologies.
How consumers think about dietary fats and oils
According to a new survey of 1,000 American adults conducted by the International Food Information Council (IFIC), change in healthfulness perceptions of dietary fats is mixed.
Targeted taxes, school lunch policies may benefit low-income populations
Targeted taxes on sweetened beverages and policies that strengthen nutritional standards for meals and beverages at schools may be effective tools for decreasing the purchase of sweetened drinks and reducing obesity among children living in poverty, according to two studies.
Motif FoodWorks collaborates to improve the sensory experience of plant-based foods
Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.
BlueNalu, Pulmuone partner to bring cell-based seafood to South Korea
BlueNalu, a food technology company developing cell-based seafood products, has announced the signing of a Memorandum of Understanding (MOU) with Pulmuone, a maker of healthy and environmentally friendly food products headquartered in South Korea.
Bunge Loders Croklaan to open Creative Studio in Turkey
As part of its focus on Turkey, the Middle East, and North Africa, Bunge Loders Croklaan (BLC), a leader in edible oils and fats, is expanding its worldwide innovation network with its first Creative Studio in the region.
Nespresso to expand its production center in Switzerland
Nespresso has announced a CHF 160 million (approximately $170.5 million) investment to expand its Romont production center in Switzerland to meet increasing consumer demand for its premium coffees and support international development in the coming years.
Ingredion completes acquisition of PureCircle
Ingredion Inc., a global provider of ingredient solutions to diversified industries, has announced the completion of its acquisition of PureCircle Limited, a producer and innovator of plant-based stevia sweeteners and flavors for the food and beverage industry.
FAO partners to promote food security in vulnerable countries
The Food and Agriculture Organization of the United Nations (FAO) has been accredited as an implementing partner of the Adaptation Fund and will work with the international fund on projects to help vulnerable countries fight the harmful effects of climate change.
FDA publishes allergen removal recommendations
The U.S. Food and Drug Administration (FDA) has announced the publication of the manuscript “Allergen Removal and Transfer with Wiping and Cleaning Methods Used in Retail and Food Service Establishments.”
FAO director-general proposes a new structure to make agency more agile and efficient
The director-general of the Food and Agriculture Organization of the United Nations (FAO), Qu Dongyu, presented to the FAO Council a second set of measures to reform the UN agency.
IFT & Meeting News
SHIFT20 is only days away—secure your virtual seat today!
Join food ingredient and innovation experts from around the globe as they share the latest thought leadership, research, and insights informing the future of food. Virtually meet and engage with leading product experts. Listen in and share your questions and insights in real-time sessions discussing important topics like the sustainability of our food supply, equitable nutrition distribution, building food security into the megacities of the future, and data and the future of food safety. The virtual event and expo starts Monday, July 13.
Virtual Fun Run + Fitness = Get Fit + Support Students
There’s still time to register for Feeding Tomorrow’s 2020 Virtual Fun Run + Fitness! It’s an opportunity to get fit, be well, and help us raise scholarship funds for food science students. We’re here to help you get fit with wellness challenges while you help us raise scholarship funds for students in the science of food.
Starch Science Solutions
IFT Virtual Short Course | July 28–30 | 3 hours per day
Gain an understanding of starch science and its real-world application across clean label, sugar reduction, and plant-based formulations. Leading edge starch research and tools will be applied to solve challenges.
Survey of Flavor Technology: Applications and Interactions
IFT Virtual Short Course | July 28–30 | 4 hours per day
Get an overview of flavor chemistry and technology, interaction of flavors with food ingredients, application of flavors in food products, and the assessment of flavor quality changes. Includes in-depth training about the physical and chemical composition of flavors, sensory evaluation and descriptions of flavors, and the regulatory framework for use of flavor ingredients in the food and beverage industries.
Chicago Section IFT Annual Suppliers’ Symposium & Expo
Rosemont, Illinois, United States