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Scientists develop edible, biodegradable, anti-microbial plastic for food packaging
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Scientists have developed a new ‘green plastic’ that is produced from gelatin, clay and a nano-emulsion of black pepper essential oil.
Food packaging is a major cause of environmental pollution globally. More than 350 million metric tons of plastic are produced every year – much of which ends up in our waterways. Of all the rubbish dumped in the oceans, 85% is plastic pollution. Plastic production also relies on the use of fossil fuels such as petroleum.
Given all these [...]
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Modified starch ‘ink’ developed for 3D printing: ‘They’re simple, cheap and easy to implement on an industrial scale’
Publicado em 10 dezembro 2020‘Ink’ used to make foods and novel materials by additive manufacturing have been developed by food engineers from modified starch. 3D printing is attractive to food manufacturers for a number of reasons: foods printed using this next-gen tech have the potential to suit consumer preferences in terms of taste, texture, cost, convenience, and nutrition. The technology is predicted to play a key role in food personalisation going forward, whether it be via the customisation of shapes, [...]ver notícia -
How a low-calorie diet cuts the risk of age-related disease
Publicado emA team of researchers from the University of São Paulo (USP) has found that meals low in calories support protection from some diseases, indicating a correlation between the number of calories a person consumes and cell performance. With obesity a worldwide epidemic, we spoke to Dr Stacey Lockyer, Nutrition Scientist, British Nutrition Foundation?, about how these global findings impact nutrition trends and calorie consumption in the UK. Calories and Cells: What's the link?? São Paulo [...]ver notícia