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The study looked at a variety of research on consumer acceptance of upcycled food. Image Source: Goran13/Getty Images

Do consumers want to eat upcycled food?

Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...

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NPD Trend Tracker: 'Veganuary' special

January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...

Diatomaceous earth remains the go-to beer filtration aid for most brewers. Image: Getty/MonaMakela

Brewing up change in beer filtration

Industrial filtration specialist Pall Corporation tells AgTechNavigator why it wants to help the brewing industry transition to more sustainable manufacturing processes by avoiding the use of diatomaceous earth.

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The research type the University of Copenhagen’s algorithm explored has multiple use cases within food and beverage applications, such as food quality control, beverage recommendations, personalised nutrition and recipe suggestions. GettyImages/Jonathan Knowles Researchers teach tech to taste in 'first step' towards accurate flavour modelling Technology can help companies towards regulatory compliance. Image Source: ilkercelik/Getty Images Boosting regulatory compliance through technology: Traceability, adaptability and streamlining Indulgence and health continue to be very much on the radar, according to ingredients suppliers who are predicting food and beverage trends ranging from comforting flavours to adventurous formats and a growing interest in cognitive health.GettyImages/webphotographeer From ‘travelling through taste’ to cognitive health: The 2024 trends predicted to shake-up food and beverage GettyImages/CharlieAJA How agrifood is entering the next phase of its sustainable development Protein derived from beef was more successful at stimulating muscle protein synthesis than plant-based proteins were. Image Source: LauriPatterson/Getty Images Beef can stimulate muscle protein synthesis more effectively than plant-based proteins, says study The product can be used in a variety of products, including plant-based meat. Image Source: Rocky89/Getty Images FIE Innovation Award winners on solutions in plant-based fat: ‘We'll help advance the whole food sector' Food processing is vital for preservation and can bring out the nutritional qualities of some foods, the IFT white paper said. Image Source: Monty Rakusen/Getty Images The benefits of food processing for preservation, bioavailability and food security: IFT

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