Current beverage labeling regulations appear to fall short of helping parents identify the ingredients, sugar and juice makeup of beverages they purchase for their children, a recent study published in Pediatric Obesity suggests.
>> read moreNew research shows no adverse association between change in Body Mass Index (BMI) and consumption of 100 % orange juice among older children adding to a growing list of studies suggesting children and teens can benefit from regularly drinking 100 % orange juice without concerns about weight gain.
>> read moreStudents from the Faculty of Biotechnology and Food Engineering, and the Faculty of Biology at the Technion earned first place in an international competition held by Europe’s leading food innovation initiative, EIT Food. The students harnessed a bacteriophage – a virus that infects bacteria – to prevent spoilage of fruit juices …
>> read moreThe shift from fossil-based to renewable bio-plastics requires new efficient methods. New technology developed at VTT enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material…
>> read moreA new analysis of nutrition research suggests that consumption of 100 % fruit juice, such as 100 % orange juice, by adults may have cardiovascular benefits and does not increase the risk of cardiovascular disease or its risk factors.
>> read morePlant & Food Research scientists and collaborators from the USA have compiled more than 30 years of field-based data from kiwifruit research to create “digital twins” of pollination processes in kiwifruit orchards, and have used these to predict how growers can optimise their fruit set.
>> read moreWhile whole fruit consumption increased in children between 2003 and 2016, the intake of several important nutrients decreased over time, a new study shows. Adding 100 % orange juice to the diet…
>> read moreDimethyl dicarbonate (DMDC, trade name Velcorin®) is used for the cold sterilization of beverages. The use in juices is approved for selected countries such as USA, Mexico, Brazil or Australia and New Zealand.
>> read moreResearchers at Western University are studying a molecule found in sweet oranges and tangerines called nobiletin, which they have shown to drastically reduce obesity in mice and reverse its negative side-effects.
>> read moreThis new 25 page review outlines how Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate statistical techniques are applied for the rapid quality and authenticity assessment of fruit juices.
>> read moreDuring the production of clear beverages a lot of processes are carried out to reach and maintain stability within the recommended shelf life. Technological processes to avoid haze formation in clear fruit based beverages start normally with an enzyme treatment to degrade pectin…
>> read moreA new study published in the Journal of Nutrition and Health Sciences reports that drinking 100 % orange juice following exercise contributes to hydration equally as well as water and sports drinks, positioning the beverage as a viable alternative for post-exercise recovery.
>> read moreA recent study by Wageningen University & Research (WUR), Netherlands, analysed the fate of compostable packaging products in a full- scale industrial organic waste treatment facility. The results show that the tested EN13432 certified products break down within a maximum of 22 days.
>> read moreConsumers across the world may soon be experiencing tastier, fuller-sized blueberries year-round, thanks to a new breeding partnership in blueberries that will bring premium quality berries to customers across the world.
>> read moreA study published in the Journal of Nutrition examined the diets of over 36,000 adults in the Netherlands and reports that the intake of pure fruit juice, such as 100 % orange juice, was not associated with a higher risk for type 2 diabetes.
>> read moreAnthocyanins and flavanone glucosides have been used for years as part of the authenticity assessment of red/black and citrus juices, typically using IFU 71 & 58 respectively. These components comprise only a small selection of the polyphenolic compounds that are available to the analyst for the assessment of juices.
>> read moreA Media Summit with a strong international attendance took place in Geisenheim on November 21, 2019. The Summit featured the publication of the third ProWein Business Report on the special topic of climate change, prepared by Hochschule Geisenheim University.
>> read moreAlthough there is strong evidence that consumption of fruit and vegetables is associated with a reduced rate of all-cause mortality, only a minority of the population consumes 5 servings a day, and campaigns to increase intake have had limited success. This review examines whether encouraging the consumption of fruit juice might offer a step toward the 5-a-day target.
>> read moreThere are many different approaches available to measure ascorbic acid (Vitamin C) in beverages (fruit juices and drinks) and this topic is reviewed in IFU recommendation No 5 which was published some years ago.
>> read moreA recently published human study from the University of Sydney, Australia, evaluated the efficacy of ABAlife on glucose metabolism blood parameters. The abscisic acid (ABA) standardized fig extract has been shown to improve glucose tolerance, assist insulin release and may help to lower post-prandial blood glucose levels, besides having anti-inflammatory and adaptogen properties too.
>> read moreThis National Science Week, Australia’s national science agency, CSIRO, has revealed how a secret recipe to get Black Soldier Flies in the mood could help tackle local food waste crisis.
>> read moreCloudy apple juice is one of the most popular juices consumed. As the nature and stability of the cloud particles are an important quality feature for the consumer this review considers the composition of those particles and the various factors that influence the cloudy nature of the juice…
>> read moreResearch from Swansea University has found how plastics commonly found in food packaging can be recycled to create new materials like wires for electricity – and could help to reduce the amount of plastic waste in the future.
>> read moreThe compliance of the declared filling volume is an important topic for all bottlers. On one hand the legal minimum values must be met and on the other hand overfilling means considerable economical loss.
>> read moreCurrently, the method No. 12 – revision 2019 of the International Fruit and Vegetable Juice Association (IFU) is the accepted worldwide reference method for the detection of Alicyclobacillus spp. However, the verification of Alicyclobacillus in the lab is relatively time-consuming.
>> read moreOne project improves the commercial viability of a new food packaging material that actively reduces the need for preservatives, while decreasing food waste; the other project improves juice and beverage production to keep the fresh taste in concentrates.
>> read morePatulin is a mycotoxin produced by particular forms of moulds typically from the genera aspergillus, penicillium and byssochlamys. Patulin is normally found in apples or pears that shows areas of rot but has also been detected in small amounts in other fruits.
>> read moreWageningen University & Research (WUR) and Tencent, will organise the 2nd edition of its International Autonomous Greenhouse Challenge in which multidisciplinary teams from around the world will use artificial intelligence to remotely produce vegetables.
>> read moreA new study suggests higher consumption of sugary beverages, including fruit juice, is associated with increased mortality.
>> read moreThis third edition cancels and replaces the second edition (IFU Method No. 12: 2007), which has been technically revised.
>> read moreThis method serves to determine the acetic acid content of a fruit and vegetable juices & purees. Provided that it meets characteristic performance, this enzymatic method can also be carried out using an automatic analyser.
>> read moreResearchers in South Australia have discovered a new complex carbohydrate in barley, the first polysaccharide of its kind found in more than 30 years.
>> read moreNestlé announced the creation of the Nestlé Institute of Packaging Sciences, dedicated to the discovery and development of functional, safe and environmentally friendly packaging solutions.
>> read moreMesophilic & Thermoduric – Thermophilic Bacteria: Spore Count
>> read moreCardiff University is joining forces with Welsh Brew Tea and Cardiff and Vale University Health Board to combine honey with the health promoting properties of tea.
>> read moreStudents and alumni of the Federal University of Rio de Janeiro (UFRJ) have designed and produced a biodegradable plastic packaging that reveals the quality of the food.
>> read moreIFU Method 7a – The determination of total sulphur dioxide has been revised and is available in the catalogue of methods which can be accessed via the IFU website www.ifu-fruitjuice.com.
>> read moreEndothelial cells have an important role in maintaining vascular homeostasis. Age-related disorders (including obesity, diabetes, and hypertension) or aging per se induce endothelial dysfunction that predisposes to the development of atherosclerosis.
>> read moreResearchers at ETH Zurich and the Swiss Federal Institute of Aquatic Science and Technology (Eawag) succeeded in an interdisciplinary study to demonstrate that soil microorganisms metabolically utilised the carbon in the PBAT polymer both for energy production and also to build up microbial biomass.
>> read moreMany people love real sugar just as it is – with the calories it contains naturally. In light of the ongoing nutritional debate, others would prefer it without calories.
>> read morePersonalised food, vegetable proteins with the bite of meat or production on demand; digitally controlled food production enables innovations which were inconceivable until very recently. From 29 June, businesses can address all their questions about digital technology to the…
>> read moreWhy does a supplement made exclusively from tomato paste have an EFSA health claim, but not the tomato paste it’s made from?
>> read moreThe IFU methods of analysis commission has approved a new recommendation, authored by Dr. David Hammond, on the use of DNA methods for the authenticity analysis of juices.
>> read moreTOP bv and Wageningen UR together performed a comprehensive literature study into food and life style in relation to Alzheimer’s. The literature study represents the starting point of a large practical research that will begin during 2018.
>> read moreChelab Dr. V. Ara chemical laboratory for food, water and environmental analyses was founded in 1977 by Dr. V. Ara. Since 41 years chelab has developed a vast analytical and technical expertise in fruits, all related processed products and aroma analysis.
>> read moreEFSA’s plant health experts have reviewed a study that suggests the pathogen which causes citrus black spot disease (CBS) is present in Europe. Phyllosticta citricarpa is listed as a quarantine plant pest in the EU and has never before been identified in the territory.
>> read moreThere have been many significant developments in the area of isotopic analysis since this recommendation was first published in the 1996.
>> read moreThe GNT Young Scientist Award 2017 goes to Caroline Buvé of Katholieke Universiteit Leuven, Belgium. At the 31st EFFoST International Conference, which was held in Sitges, Spain, from 13th to 16th November, she stood out with her research on quantifying colour changes of pasteurized strawberry juices during storage by integrating analytical and acceptability data.
>> read moreA new double-blind placebo-controlled human studyI reveals that a short-term dietary curcumin-based supplementation may be helpful in the maintenance of the gastrointestinal barrier integrity and physiological strain responses during exertional heat stress. The study has been conducted independently by a team of American researchers at the High Point University (NC).
>> read moreThis month, a special kind of sliced apple will go on sale at select US supermarkets, and thanks to CSIRO research these apples won’t turn brown when they’re cut, bitten or bruised.
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