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Dec 5, 2024 | 
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Allergens and sensitivities affect millions worldwide, yet misconceptions about food allergies persist. From historical discoveries to modern challenges in allergen management, Stella Holt explores what food businesses need to understand about allergens to ensure safety, respect, and transparency for every customer. What is an allergy, or an allergen?
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Dec 5, 2024 | 
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Richard Marshall gives an overview on AI and how it is transforming food product development in the UK, enhancing everything from recipe optimisation data-driven innovation. Advanced techniques such as inverse design allow food scientists to create new products by working backwards from desired characteristics, accelerating development and boosting success rates. Artificial Intelligence (AI) is playing an increasingly significant role in both personal lives and in all areas of industry.
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Dec 5, 2024 | 
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Shalima Sreenath explores how food processing affects bioavailability of bioactive compounds in functional foods, and how it also impacts overall food quality. By focusing on methods like fermentation, encapsulation, and thermal processing, it shows how processing can improve nutrient absorption while maintaining or enhancing the quality, flavour, and texture of food.
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Dec 5, 2024 | 
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4 Editorial 4 International and Home News 8 IFST News 18 60 Years of Innovation: How Technology and Sustainability Are Redefining Food Sarah Gaunt and Susan Arkley on innovations, with insights from Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands, and Gavin Milligan. 22 From Data to Finished Richard Marshall explores AI's role in product development and quality 26 Technological Innovations in Food Quality Analysis Ahmed Hamad on food analyses and advancements.
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Dec 5, 2024 | 
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Experts from the Advanced Food Innovation Centre at Sheffield Hallam University discuss food sector research and innovation through the lens of AI. The Advanced Food Innovation Centre (AFIC) is a National Centre of Excellence based on Sheffield Hallam University's Health Innovation Campus. It is dedicated to driving sustainable innovations in the global food system.
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Dec 5, 2024 | 
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Ahmed Hamad explores the world of food quality analysis with an overview of advancements. Food quality analysis has advanced considerably due to technological innovations that offer enhanced detection capability, speed, and accuracy. This article explores advancements in spectroscopy, biosensors, artificial intelligence (AI), and blockchain technology, which address the complex needs of food quality monitoring and safety assessment.
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Dec 5, 2024 | 
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As the IFST celebrates its 60th year anniversary, Food Innovation SIG member Sarah Gaunt and Chair Susan Arkley present some of the key innovations from the past 60 years in the familiar themes of health, packaging, processing, regulations and mainstream alternatives. Guest contributors Wayne Martindale, Craig Leadley, Jake Norman, Tom Hollands and Gavin Milligan comment on the innovations driving change in the industry today and in the future.
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Dec 5, 2024 | 
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The need for a better understanding of how we feed ourselves has never been more important as we are facing a potential existential crisis. Julian Baggini forensically examines the best and worst food practices across a number of different societies. Both historically and contemporaneously as he reviews the complexities of the global food system and illuminates the different approaches to growing, preparing and eating food around the world.
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Dec 5, 2024 | 
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To assess the environmental impact of packaging for fresh produce, food waste must be a key consideration. This article highlights the use of life cycle assessment (LCA) to evaluate sustainable packaging options like paperboard. By focusing on reducing food waste and minimizing environmental impact while preserving food quality, LCA offers a comprehensive approach to packaging design and selection.
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Dec 5, 2024 | 
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Bogdan Dobraszczyk explores the science behind bread-making, focusing on how the formation and development of gas bubbles during mixing, proofing, and baking influence the texture, volume, and quality of the final product, with insights into the role of dough rheology, flour quality, and baking techniques. Bread is a staple food that was consumed by 80% of the world's population during the year 2022, and a principal source of carbohydrate and protein.
