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Essential reporting from the global food industry, science, regulation and consumer markets.
BusinessReview on Gelling and Foaming Agents in Food: Mechanism and Applications
Food texture and structural stability are critical determinants of consumer acceptance and overall product quality in the food industry. This review provides a comprehensive synthesis of gelling and foaming mechanisms, focusing on traditional hydrocolloids (pectin and gelatin) alongside emerging plant-based alternatives, such as aquafaba (chickpea cooking water).
Packaging
Meat Freshness Monitoring in the Modern Supply Chain: Analytical Advances, Smart Packaging, and Digital Integration
Technology
Dietary amino acid patterns and epilepsy among the PERSIAN cohort population: A cross-sectional study
Food Safety
Evaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens
Ingredients
Crossmodal influences on food perception in those with smell and taste disorders: A preliminary study
Food Processing Knowledge in Relation to Healthiness and Self-Reported Understanding of the Health Star Rating in Australia
A Systematic Review of Nutrition Interventions for Shift Workers, With Subgroup Analysis of First Responder Populations
Bridging Voices Through Food: Sub-Saharan African Young People's Perspectives of Food and Nutrition Policy in Victoria, Australia
Antioxidant Responses to Dietary Supplementation With Non-Enriched and Selenium-Enriched Mushrooms and Selenized Yeast in Piglets
Food Safety
Standards, pathogens, testing and regulatory decisions shaping the food system.
Food SafetyEvaluation of Probiotic Properties and Antimicrobial Substances Produced by Five Lactic Acid Bacteria Against Foodborne and Spoilage Pathogens
Food SafetyA Large Outbreak of Gastrointestinal Infections Associated with Escherichia coli and Consumption of Milk Served in 25 schools in Toyama, Japan, June 2021
Food SafetyDistribution Characteristics of Antimicrobial-Resistance and Virulence-Associated Genes of Bacillus cereus in Animal-Origin Food in Guangzhou, China
Food SafetyChanges in Microbial Foodborne Pathogen Detection in Beijing, China, Before and After the COVID-19 Pandemic: Single-Center Retrospective Study
Background Foodborne diseases remain a significant global public health concern, imposing substantial health and economic burdens. The COVID-19 pandemic altered health care-seeking behaviors, infection control practices, and infectious disease epidemiology; however, its association with microbial foodborne pathogens remains incompletely characterized.
Food Safety
Occurrence and Characterization of the Pathogenic Potential of Bacillus cereus in Vending Machines from Southern Italy
Food Safety
Association Between Biofilm Phenotype and Antimicrobial Resistance in Foodborne Listeria monocytogenes from Northern Kazakhstan
Food Safety
Prevalence and Phenotypic Antimicrobial Resistance of Listeria monocytogenes from Animal-Derived Foods: A Scoping Review
Food Safety
Advances in Sensing Techniques and Deep Learning for Food Quality Detection: Opportunities, Challenges, and Perspectives from Image Recognition to Multimodal Data Fusion
Business
Companies, capital and the economics of food and beverage.
BusinessReview on Gelling and Foaming Agents in Food: Mechanism and Applications
BusinessOccupational differences in sickness presenteeism in the baseline survey of the German National Cohort (NAKO)
BusinessDietary Microbial Polysaccharides in Food Systems: Production, Functional Properties, and Applications
BusinessQuality Evaluation Research Based on Functional Component Group and Quality Control Coefficient: A Case Study of Gardenia jasminoides
Quality is critical to the market competitiveness of medicinal and edible GF. However, the current quality standards of the Chinese Pharmacopoeia rely on a single index and cannot comprehensively evaluate food material with diverse origins and multiple functional components.
Business
Understanding Organic Food Purchase Intention and Adoption in Türkiye: The Roles of Health, Sustainability, Product Information, and Social Media
Business
Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives
Business
Modulating rice starch physicochemical and in vitro digestive properties with ball-milled pea protein isolate: Effect of ball-milling time
Business
Integration of Laccase-like Nanozymes and Sensing Strategies for Food Quality and Safety Monitoring
Ingredients
The materials, flavours and formulations behind the next product cycle.
IngredientsCrossmodal influences on food perception in those with smell and taste disorders: A preliminary study
Objectives Individuals living with Smell and Taste Disorders (SATDs) have a reduced quality of life in a number of different ways with one central factor being their inability to appreciate food flavour and thereby have a less fulfilling eating experience. Separately, it has been demonstrated that the perception of food can be influenced by senses beyond smell and taste.
Ingredients
Citrus reticulata Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross-Study Quantitative Analysis
Ingredients
Development of an Olfactory Receptor (OR5K1)-Based Biosensor for Pyrazine Detection in Foods
Ingredients
Comparing AI agents and machine learning for predicting mechanical and rheological properties of dense food structures
Ingredients
Vincoside Lactam from Edible Uncaria rhynchophylla : A Food-Derived Indole Alkaloid for Dietary Postprandial Glycemic Regulation and Functional Food Development
![Effects of Colchicine Treatment on Bioactive Compounds and Structural Characteristics of the Epidermis and Cortex of Edible Cactus [ Opuntia ficus-indica (L.) Mill.] Cladodes at Different Maturity Stages.](/media/50bd05bc3790beaccba597aebf5834600d29f4db96ee4a7259db469ff512ec16)
Effects of Colchicine Treatment on Bioactive Compounds and Structural Characteristics of the Epidermis and Cortex of Edible Cactus [ Opuntia ficus-indica (L.) Mill.] Cladodes at Different Maturity Stages
Goji Leaves and Buds as Food Resources: Composition, Processing, Safety, and Links to Side-Stream Valorization
Lonicerae Japonicae Flos as a Dietary Natural Product: Bioactive Constituents, Gut Health Modulation, and Therapeutic Potential in Ulcerative Colitis and Colorectal Cancer
Optimization and Metabolomic Profiling of Wolffia globosa Extract Reveal Multitarget Neuroprotective Activity Against Alzheimer's Disease with In Vitro, In Silico, and In Vivo Validation
Technology
Processing, automation, artificial intelligence and production systems.
TechnologyDietary amino acid patterns and epilepsy among the PERSIAN cohort population: A cross-sectional study
TechnologyFood Processing Knowledge in Relation to Healthiness and Self-Reported Understanding of the Health Star Rating in Australia
TechnologyChocolate Processed by Extrusion Cooking Affects Glucose and Lipid Metabolism in Humans: A Randomized, Double-Blind, Crossover Trial
TechnologyAssociation between dietary fatty acids and all-cause mortality in patients with cirrhosis: A cohort study
Liver cirrhosis imposes a substantial global burden, with complications driving high mortality. Diet is pivotal in managing liver disease progression and cirrhosis-related death.
Technology
Sunlight-Induced Lipid Oxidation and Degradation of Edible Oil Mediated by Hemoglobin: Implications for Food System Sustainability
Technology
Systematic Literature Review of Functional Snacks: Bioactive Properties, Food Technologies, and Consumer Acceptance
Technology
From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods
Technology
Plant-Based Functional Custard Enriched with Vitamin D 3 : Insight into Technological Properties, Nutrition and Bone Tissue Regeneration
Nutrition
Nutrition science, functional food and changing health priorities.
NutritionA Systematic Review of Nutrition Interventions for Shift Workers, With Subgroup Analysis of First Responder Populations
NutritionBridging Voices Through Food: Sub-Saharan African Young People's Perspectives of Food and Nutrition Policy in Victoria, Australia
NutritionAntioxidant Responses to Dietary Supplementation With Non-Enriched and Selenium-Enriched Mushrooms and Selenized Yeast in Piglets
NutritionMaternal High-Fat Diet, During Preimplantation or Gestation/Lactation, Alters Mouse Offspring Metabolic, Molecular and Locomotor Phenotypes
Maternal nutrition during offspring development influences the offspring physiology and risk of long-term chronic disease. Here, we investigate the effects of maternal high-fat diet during distinct developmental windows (preimplantation alone, EmbHFD; or throughout gestation and lactation, HFD) on adult offspring metabolic, molecular and motor behavioural outcome.
Nutrition
Parents' subjective understanding, use, reasons for non-use and perceived effectiveness of food labelling formats in Germany: a cross-sectional study of the Nutri-score, nutrition information panel and ingredients list
Nutrition
Impacts of large-scale food fortification on the cost of nutrient-adequate diets: a modelling study in 89 countries
Nutrition
Differences in Dietary-Related Experiences, Determinants, and Information-Seeking Behaviors Among Pregnant and Postpartum Women: Cross-Sectional Survey Study
Nutrition
Food consumption patterns and nutrient adequacy across lifecycle stages in Bangladesh
Brands
Brands, product development and the behaviour of modern consumers.
BrandsNegative affect influences the computations underlying food choice in bulimia nervosa
Individuals often consume tasty, calorically dense foods in response to negative emotions, a phenomenon exemplified by notions of 'stress eating' and 'comfort food'. While this link between food and mood can become pathological in binge eating, the decision-making processes underlying this link are poorly understood.
Brands
Exploring Perceived Barriers and Facilitators to Healthier and More Sustainable Dietary Behavior in 27 European Countries: Protocol for a Cross-Sectional Survey
Brands
Sugar-Sweetened Beverage Tax Intensification, Beverage Affordability, and Food-Security Safeguards: Global Evidence from 2022-2024
Brands
Consumer Behavior Toward Andean Grains Among Young Peruvian Adults: Purchase Patterns, Motivations, and Barriers Across Cultural Contexts
Brands
Correlation Between the TAS2R38 Genetic Polymorphism, PROP Perception and Eating Habits: A Cross-Sectional Molecular Epidemiological Study
"You Gotta Eat It to Survive": A Mixed-Methods Study of the Perceived Food Environment and Food Choice Among Youth Experiencing Homelessness
Healthy Food Corners as Spatial Nudges: Consumer Awareness, Perceived Necessity, and Design Preferences in Convenience Stores
Eating Disorder Risk, Healthy Orthorexia, and Orthorexia Nervosa Among Women Following Vegan, Vegetarian, and Omnivorous Dietary Patterns in Türkiye: A Cross-Sectional Study
Energy Drink Use and Adolescent Sleep Debt: Implications for Obesity, Cognition, and Physical Activity
Sustainability
Agriculture, climate, waste and resilient food systems.
SustainabilityHow behavioural changes can help deal with the health impacts of climate change to achieve SDG 13 (climate action)
SustainabilitySmart Consumption, Less Waste: The Role of Digital Technologies in Consumer Food Waste Reduction-A Systematic Literature Review
SustainabilityAdvancing relational methods in agri-food governance research and beyond: Introducing the Socio-Material Actor-Network Analysis (SMANA) methodology
SustainabilityStudy on the Youth Attitude Towards Food Waste in the North-West Region of Romania
This study aims to evaluate young people's perceptions, attitudes, and behaviors regarding food waste in the North-West region of Romania. It seeks to identify key factors influencing awareness and practices, quantify the attitude-behavior gap, and propose targeted educational and policy interventions.
Sustainability
AI virtual streamers in sustainable food marketing: how expertise, interactivity, and anthropomorphism shape consumer acceptance of upcycled foods
Sustainability
The Hidden Costs of Shifting Away from Flexible Packaging: Implications for Food Prices, Access, and Food Waste Among Low-Income U.S. Households
Sustainability
Integrated environmental and nutritional efficiencies of local foods in Indonesia: a cradle-to-grave enviro-nutritional life cycle assessment
Sustainability
Upcycling waste apples into platform chemicals: pilot-scale production of lactic and succinic acids
Supply Chain
Trade, logistics, commodities and the movement of food.
Supply ChainImpacts of Fungal Infection and Mycotoxin Contamination on Nutritional Quality and Safety of Protein-Rich Pulses
Supply ChainDetection of Frost-Damaged Maize Kernels for Food Quality Screening Using Hyperspectral Imaging and 2D-COS-Assisted Deep Learning
Supply ChainHyperspectral Imaging for Mycotoxin Monitoring in Food: A Comprehensive Review of Technologies, Algorithms, and Applications
Supply ChainPhenolic Antioxidants in Food: A Comparative Review of Chromatographic, Spectroscopic, and Electrochemical Detection Methods
The detection of phenolic antioxidants in food is essential for ensuring food safety. Chromatographic analysis, spectroscopic analysis, and electrochemical detection are three mainstream techniques widely applied for qualitative and quantitative analysis of antioxidants in complex matrices.
Supply Chain
Distribution and Genome Epidemiological Characteristics of Salmonella Isolates in Low Water Activity Foods
Supply Chain
Leakage-Aware Machine Learning and Deep Learning Benchmarking of Food Antioxidant Capacity Prediction on the Antioxidant Food Table
Supply Chain
Food Intelligent Quality and Safety Analysis: From Data-Driven to Data-Mechanism Hybrid-Driven Paradigm
Supply Chain
Mycotoxin Notifications in the European Rapid Alert System for Food and Feed (RASFF): Temporal Trends and Implications for Food Safety and Exposure
Retail & Dining
Retail formats, restaurants and foodservice operations.
Retail & DiningSustaining Health Promotion in Australian Supermarkets: Qualitative Perspectives From the Reach for the Stars Programme
Issue addressed Supermarkets influence dietary behaviours, but sustaining health-promoting interventions in these settings is challenging. This study explored factors shaping the long-term sustainability of Reach for the Stars, a multi-component intervention promoting products rated four or five health stars in independent supermarkets in the Latrobe Valley, regional Victoria, Australia.
Retail & Dining
Impact of acceptance and commitment therapy on work resilience among restaurant and hotel workers in tourism zones: a case of multivariate analysis
Retail & Dining
Association Between Various Metrics of the Rural Food Environment and Diabetes and Obesity
Retail & Dining
Anthropometric and nutritional analysis of Portuguese retail workers for ergonomic design applications: a cross-sectional study in northern Portugal
Retail & Dining
An analysis of occupational exposure to particulate matter and erythrocyte morphological abnormalities among charcoal-grill restaurant workers
How Chef-Designed Plating Shapes Consumer Evaluations of a Dish in a Real Restaurant Setting
Balancing Environmental Footprints and Nutritional Efficiency in University Canteen Menus: A Scenario-Based Life Cycle Assessment of Menu Architecture
Executive Dysfunction-A Serious Game for Assessment in Real-Life Contexts: Development and Cross-Sectional Usability Study
Employee Voice in Digital Service Platform Environments: The Roles of Perceived Digital System Support and Psychological Empowerment
Packaging
Materials, regulation and design at the point of sale.
PackagingMeat Freshness Monitoring in the Modern Supply Chain: Analytical Advances, Smart Packaging, and Digital Integration
PackagingEffect of Ethanol Extract of Propolis on Paper Packaging Material
PackagingChitosan-Based Active Films Enriched with Thyme Essential Oil for Extending the Shelf Life of Refrigerated Chicken Meat
PackagingComparison of the Structural Characteristics and Functional Performances of Chitosan-Based Active Packaging Films Loaded with Three Varieties of Water Chestnut ( Trapa bispinosa Roxb.) Shell Powder
Water chestnut ( Trapa bispinosa Roxb.) shell is an underutilized fruit processing by-product. Here, three varieties of water chestnut shells (green, red, and black) were pulverized into powder and individually loaded into a chitosan (CS)-based matrix to develop active packaging films via solvent casting.
Packaging
Development of Epigallocatechin-Loaded Water Caltrop Starch Aerogels: Structure, Functional Properties and In Vitro Release Behavior
Packaging
Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood
Packaging
Evaluation of the Storage Stability of Starch-Based Films Containing Grape Seed Oil
Packaging