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10 September 2009 | By Anton Haverkort, Senior Researcher, Wageningen University and Research Centre
In most countries with temper ate climates, cereal, notably wheat, is the most important arable crop. In a few countries such as the Netherlands, potato dominates. In the European Union, over 50 million hectares of wheat is grown against approximately two million hectares of potato, yielding some 70 million tons…
14 July 2017 | By IFST, New Food
On 1 J anuary 2018, Regulation (EC) No. 258/97 on novel foods and novel food ingredients will cease to apply, and Regulation (EU) No. 2015/2283 on novel foods will take its place. Although the incoming Regulation 2015/2283 has the same ‘cut off’ date of 15 May 1997 for defining a…
4 November 2010 | By Nathalie Gontard, Valérie Guillard, Miguel Mauricio Iglesias, Stéphane Peyron & Sana Raouche Joint Research Unit Agropolymers Engineering and Emerging Technologies – UMR 1208 Montpellier SupAgro, INRA and Salvatore Iannace, Institute of Composite and Biomedical Materials, National Research Council of Italy and Giuseppe Mensitieri & Ernesto Di Maio, Dept. of Materials and Production Engineering, University of Naples Federico II
In the l ast few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project…
22 April 2024 | By Liljia Polo-Richards
By Lilji a Polo-Richards, Founder and Director of Allergy Companions Over the last two years, I have had the opportunity to speak with many hospitality businesses, allergic consumers and industry experts, and I have learned to appreciate perspectives and points of view that do not always naturally match and come…
14 March 2024 | By Katrina Anderson
Katrina Anderson explores the innovation of 'meaty' rice, a fusion of beef cells and grains, heralding eco-friendly protein innovation amid regulatory considerations.
27 January 2020 | By Sam Mehmet (New Food)
Researchers from Penn State University have developed an antimicrobial film that could be used to help reduce the risk of Salmonella, Listeria and pathogenic E. coli in food products.
15 January 2020 | By Sam Mehmet (New Food)
The team developing the probiotic drink is seeking funding for a clinical trial which has potential to work against many resistant bacteria commonly found in the human gut including E. coli, Salmonella and Klebsiella pneumoniae.
4 November 2010 | By Ariette Matser & Hennie Mastwijk, Wageningen UR and Diána Bánáti, Director General, Central Food Research Institute and Liesbeth Vervoort & Marc Hendrickx, Katholieke Universiteit Leuven
The over all objective of the EU FP6 NovelQ Integrated Project was to formulate strategic solutions for technical and basic research hurdles to enhance the development and successful demonstration of Novel Processing (NP) schemes. A parallel approach was chosen based on providing a sound scientific base and technology transfer. The…
5 November 2010 | By Lilia Ahrné, Director of Department Process and Technology Development, SIK and Ariette Matser, Senior Scientist Novel Processing, Wageningen UR, Food & Biobased Research
One of the go als of NovelQ is to facilitate and speed up industrial exploitation of novel technologies by carrying out extensive demonstration activities with real food products and industrial equipment in close collaboration with the food industry. A variety of activities have been undertaken during the lifetime of NovelQ…
14 October 2016 | By Ariette Matser, Senior Scientist UR Food & Biobased Research, Wageningen University; Bob Mulder, Lecturer Strategic Communication, Wageningen University; Maaike Spuij, Sub-department Communication, Philosophy and Technology, Wageningen University
Novel food processing technologies have the potential to improve or replace existing processes, but the diffusion of these innovations is not straightforward. Besides obvious factors such as costs and regulations we have found that soft aspects influence the spreading of novel food processing technologies. According to stakeholders from the food…
14 August 2020 | By Dr Katja Parschat
Dr Katja Parschat explains how biotechnology-derived complex oligosaccharides inhibit the binding of norovirus to its natural receptors.
11 July 2023 | By Katrina Anderson, Siân Edmonds, Stefanie Lo
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
21 May 2020 | By Sam Mehmet (New Food)
Members from the Association for the Cannabinoid Industry (ACI) recently raised questions regarding CBD novel food dossier applications in the UK, and the FSA has now responded to their questions in a Q&A.
21 May 2012 | By
Eight new members are needed for the Advisory Committee on Novel Foods and Processes (ACNFP)...
8 September 2010 | By Wageningen University & Research centre
NovelQ shares its results on 5-6 October in Wageningen. The EU-funded project is exploring novel processing technologies for foods...
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