Food waste has big potential for value-added ingredients
Food waste has big potential for value-added ingredients (Foodnavigator, 4th May 2012)
Brainstorming for three H2020 proposals
Food Waste Recovery Workshop Heading down to summer 2016, we are preparing the Food Waste Recovery Workshop , trying to provide as many opportunities as possible for all involved partners (students, researchers, academics, professionals, industry). The event is planned one day (5th of July 2016) before the 4rd ISEKI_Food Conference in Vienna (6th to 8th of July). Its…
Cockroach Milk as the Future of Food? Are you Kidding Me? Let’s Recover Wasted Food First!
Last week I read an eye-catching and controversial article about the prospect of utilizing milk of cockroaches as a super food in the years to come. Yes, this is neither a joke nor a typo error. I guess these two options may come to your mind first while reading the title (actually vomiting is the…
Presentation of “Innovation Strategies in the Food Industry” & Authors’ Team Acknowledgments
After its launch five months ago, the Innovation Strategies in the Food Industry book is continuously raising interest among researchers, academics, students, professionals and industrial partners active in the field. In trying to catch up with colleagues, meet our audience as well as explain in detail the key features and indications of the book, an online book presentation was organized…
Olive Mill Waste: Time for Economically Feasible Solutions
The cultivation of olives and the production of olive oil have deep roots in the history of Mediterranean region. Nowadays, this tradition represents a very important asset for many countries, not only in terms of culture and health, but also in spite of wealth. However, olive oil production is accompanied with the generation of huge…
How do Emerging Processing Technologies Affect Nutraceuticals and Functional Food Components?
Foods contain major and minor components as well as bioactive compounds that are of primary importance for human nutrition. The importance of these compounds accelerated the development of innovations in the food industry, generating the so-called “functional foods” and “nutraceuticals“. Whole foods like fruits and vegetables represent the simplest example of functional foods, as they…
Nutraceuticals and Functional Components in Nutrition and Food Products
Foods contain major and minor components as well as bioactive compounds (e.g. antioxidants, peptides, carbohydrates, lipids, glucosinolates) that are of primary importance for human nutrition. Consequently, their importance has initiated a surge of research and product development in the food industry. In order to adapt to these consumer drivers and enhance the physiological functionality of…