Representatives of opinion leaders, regulators, food producer associations, food industry, retailers and consumer organisations are invited to engage in discussions about active packaging, nanotechnology, consumer perceptions and the developments taking place within the NanoPack Stakeholder Forum. Read more about NanoPack Stakeholders Forum
Young EFFosT is pleased to announce its first meeting. Read more about 1st Young EFFoST network meeting
The Nonthermal Processing Division of the Institute of Food Technologists (IFT-NPD) and the European Federation of Food Science and Technology (EFFoST) have been organizing Annual Workshops on Nonthermal Processing Technologies to Process Foods over the past two decades. Read more about Call for Proposals EFFoST / IFT-NPD Workshop on Non-thermal processing of Foods 2019
The Central European Congress on Food (CEFood) is an outstanding congress that deals with all the burning issues of Food, Technology, Nutrition and Health professions with evidence-based discussions. CEFOOD is held once every two years and is welcoming bids to organise the CEFOOD Congress 2020. Read more about Open call for the CEFood Congress Organizer in 2020
The World Food Congress offers a number of awards and competitions to encourage, highlight and recognise innovation and leadership in food science and technology in both industry and academia. Nominate candidates or apply for the following awards and competition before 1 April 2018! Read more about World Food Congress Competitions - deadline fast approaching
The structure of ice cream is highly dependent on presence of solid fat. However, consuming high amounts of saturated fatty acids is related to an increased risk of developing cardiovascular diseases. Ice cream could become a healthier product by replacing saturated fats with unsaturated oils. Read more about Healthier ice cream by replacing saturated fats with oleogels
The food industry currently faces the challenge to produce foods that are not only nutritious, but also have longer shelf life, good structure and high stability. This article discusses an innovation that produces emulsifiers that act as a functional food ingredient that could benefit food industry. Read more about Novel starch-based emulsifiers to improve the long-term stability of oil/water-based foods
In light of the impending sugar tax, soft drinks manufacturers are exploring sugar reduction and substitution in their product development and reformulation efforts. This research seeks to understand the effect of aroma-matrix interactions in the context of carbonated beverages. Read more about Effect of sugar reduction on aroma release in carbonated soft drinks
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