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
The popularity of aerated foods can be attributed to the textural and rheological properties that give specific flavour, mouthfeel, and appearance. Gluten-free bakery products benefit from improved density, foam structure, texture and sensory properties when applying high-pressure foaming mechanism.
Read more about A Novel Technology to Tailor Foam Structure in Gluten-free Bakery Product Systems
Joint declaration to transform the agri-food sector in Europe into a more competitive, sustainable and trusted sector, securing the production of safe, nutritious food that every consumer loves.
Read more about Transforming the EU Agri-Food Sector
In foods, aerated products play an integral role. Usually, proteins determine the formation and early stabilisation of such products. Thus, for attaining specific product attributes regarding texture and sensory perception, an in-depth insight into proteins surface and foaming properties is crucial.
Read more about Elucidation of structure-function relationships in milk protein-stabilized foams
Every year, EFFoST awards a food scientist with the Science to Society Award. This award gives recognition to individuals or organizations whose work has advanced understanding and appreciation of the value of food science and technology to society.
Read more about Professor Ronan Gormley receives EFFoST Science to Society Award 2017
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