According to recently published data from a randomised, double-blind, placebo-controlled study, supplementation with Euromed’s ingredient Pomalive®, a precise combination of standardized olive and pomegranate fruits extracts, could help to improve dyslipidemia, a condition resulting from an unbalanced distribution of different lipids
>> read moreAdding cranberries to your diet could help improve memory and brain function, and lower ‘bad’ cholesterol – according to new research from the University of East Anglia (UK).
>> read moreAn enzyme variant created by engineers and scientists at The University of Texas at Austin can break down environment-throttling plastics that typically take centuries to degrade in just a matter of hours to days.
>> read moreA new study by Oregon State University scientists outlines a key advance in turning apple waste into an environmentally friendly packaging material that could serve as an alternative to plastic.
>> read moreA new study published by the Centers for Disease Control and Prevention (CDC) found that on average only 12 percent of U.S. adults meet fruit intake and only 10 percent meet vegetable intake recommendations as outlined in the 2020-2025 Dietary Guidelines for Americans (DGA).
>> read moreOcean Spray Cranberries, Inc., the agricultural cooperative owned by more than 700 farmer families, and Brightseed, an A.I.-led biosciences company recognized as a World Economic Forum Technology Pioneer, announced an agreement to leverage Brightseed’s A.I., Forager, to profile the compounds in cranberries and surface new connections between cranberries and human health.
>> read moreClimate change has been affecting many different regions around the globe for decades, and the shift in weather is impacting fruit production. Areas that are being impacted most severely have historically seen significant effects from climate change.
>> read moreFi Europe co-located with Hi Europe, which will be held in-person in Frankfurt from November 30 to December 2, will implement the so-called 2G rule to ensure maximum levels of safety for all.
>> read moreA poll of more than 3000 adults, commissioned by the Fruit Juice Science Centre, has found that two thirds of Brits (65 %) and more than a third of French and German adults (34 %) drink 100 % fruit juice to support their immune function.
>> read moreThey serve as fragrant fertilizer, basis for vegan meat substitutes and even raw material for sustainable fashion: the peels and fruit fibers left over from pressing orange juice. They are already being recycled – but not by default.
>> read moreA new research review, published in Frontiers in Immunology, has found that a simple glass of citrus juice – for example orange or grapefruit – contains key nutrients and bioactive substances that help our immune system to work efficiently.
>> read moreModerate consumption of 100% orange juice should be encouraged in children due to its multiple health benefits and lack of negative impacts on body weight, according to a spate of recent and previous research studies on the topic.
>> read moreA new study suggests substituting 100 % fruit juice in the diet in place of beverages containing added sugars may lower health risks for cardiovascular-related disease, including type-2 diabetes and coronary heart disease.
>> read moreCurrent 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.
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