Here is a shameful statistic: A little more than 1 billion tons of food is wasted every year around the world. Researchers are working to find ways to reduce the staggering amounts of wasted food, and one of the latest studies on the topic suggests that thinking of fresh produce in terms of human traits may help.
This humanizing of food may help people look at fruits and vegetables that are a little less than fresh or imperfect in a different way. “We suggest that when old produce is humanized, it is evaluated more favorably, since it leads consumers to evaluate the old product with a more compassionate lens,” write the researchers, who are from University of Illinois at Urbana-Champaign and University of Houston. A couple of the ways that the researchers anthropomorphized produce that was slightly past its prime in images was to show a banana lounging in a chaise and arranging cucumber slices in a way to show a human face. Subjects rated these types of images more favorably than images of produce that was not anthropomorphized.
The researchers suggest that store managers and food marketers could adopt a similar format to showcase produce that may look less than perfect but is otherwise nutritious and safe. They published their study in Journal of the Association for Consumer Research.
A team of MIT researchers has come up with a new approach to fortifying foods by encapsulating micronutrients such as iron and vitamin A—a strategy that they hope will help fight malnutrition in the developing world.
Food scientists at the University of Massachusetts Amherst have demonstrated that an easy-to-use mathematical model can help NASA (U.S. space agency) quickly measure the nutrient levels in foods prepared for astronauts.
A nonstick wrap that repels bacteria has potentially valuable food packaging applications, according to the researchers at McMaster University in Canada who developed it.
With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.
Molson Coors has announced plans to cease production at its Irwindale, Calif., brewery by September 2020.
The U.S. Food and Drug Administration (FDA) has reopened the comment period on its proposed rule that would allow the use of fluid ultra-filtered (UF) milk in the manufacture of certain cheeses and related cheese products.
The editors at Food Technology magazine, published by the Institute of Food Technologists, have announced their predictions on hot food trends for 2020. Here’s what they’re forecasting for this coming year.
A study published in JAMA Internal Medicine suggests that a diet high in ultra-processed foods (UPF) may increase the risk for type 2 diabetes.
Motif FoodWorks, the animal-free ingredient company, has announced a partnership with the University of Queensland (UQ) in Brisbane, Australia, to test and identify new formulations to improve the texture of plant-based meat products through in vitro processing.