Category: Food technology

According to a 2025 news report, many U.S. food companies, including General Mills, Kraft Heinz, and Tyson Foods, are committed to removing artificial dyes like Red 40 from their products. This shift is primarily driven by rising consumer demand for cleaner labels and natural ingredients, as well as increasing regulatory pressures in some regions.

According to nutrition experts, a cup of 2% ultrafiltered milk can contain 13 to 14 grams of protein, significantly more than the 8 grams found in regular 2% milk. This nutrient-rich profile is the result of a modern process that defines what does ultrafiltration milk mean.

According to one study, precision fermentation could reduce dairy's greenhouse gas emissions by up to 97% compared to traditional methods. This innovative technology is at the heart of how is animal-free dairy made, using genetically engineered microorganisms to produce dairy-identical proteins.

According to the Vegan Society, the organization that coined the term 'vegan', cultivated meat is not vegan and may never be considered so. This surprising stance is central to understanding why are vegans against lab-grown meat and its broader implications for animal rights and the food system.

Sucralose is approximately 600 times sweeter than sucrose, a fundamental fact underpinning the key functional properties of sucralose that make it a highly versatile, zero-calorie sugar alternative. This synthetic sweetener is used across a vast range of products, from diet sodas to baked goods, due to its unique characteristics.

In the food industry, the shift away from harmful trans fats has spurred the adoption of alternative fat modification techniques like interesterification. What does interesterification mean? It refers to a process that rearranges the fatty acid components within and between triglyceride molecules in fats and oils. This crucial technique is used to alter the physical properties of fats for various food applications, such as improving the texture of baked goods and producing trans fat-free margarine.

Since concerns arose about the negative health impacts of trans fats, with consumption substantially increasing the risk of coronary heart disease, the food industry sought safer alternatives. Interesterification emerged as a crucial process, allowing manufacturers to modify the properties of fats and oils without creating harmful trans fatty acids, offering significant benefits.

According to a review published in the MDPI journal, studies suggest hydroponic produce can match or even exceed the nutritional content of soil-grown counterparts. This raises a key question for many health-conscious consumers: Is hydroponic food healthy?

According to MDPI, the global food enzymes market was worth over $2 billion in 2020 and is projected to continue its upward trend, with carbohydrases being a major segment. These biocatalysts are extensively used in food manufacturing for specific, efficient, and environmentally friendly processing.

In 2021, a partnership between Eco Farms, Oppy, and Apeel was announced to extend the shelf-life of avocados, confirming that Eco Farm does use Apeel on specific produce items. This alliance highlights the growing trend of food technology collaborations aimed at combating food waste across the supply chain, from farm to consumer kitchen.