Are you interested in the challenges of the meat industry or new protein sources?
Climate emergency, the pandemic crisis and the armed conflict in Eastern Europe, with the consequent rise in the price of raw materials, have contributed to growing pressure on various economic sectors, including the agri-food sector. These factors have led to a need for innovation and reinvention, and the meat industry is particularly exposed to this demand.
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Team4Food published an article in iAlimentar #4 technical-scientific magazine.
Food Labeling and front-of-package labelling systems (título do acordeão)
#Team4Food published an article about Food labels in iAlimentar #5 technical-scientific magazine.
This article deals namely the legislation that applies, and some front-of-package labelling systems.
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The book Releasing Systems in Active Food Packaging from Springer Publishing is available from January, here. It presents an overview and future perspectives on active food packaging, explores a wide range of active release systems, including antimicrobial emitters. A book with contributions by two elements of Team4Food that collaborate on the following chapters: emitters of flavors, colorants and other food ingredients & temperature control emitters.
Team4Food published an article in the TecnoAlimentar #30 magazine where it discusses plant-based meat analogues, their technological challenges and market trends. Plant-based meat analogues are a consumer trend for the coming years and can be a sustainable option to overcome the shortage of animal protein. The market value of these products is expected to reach €2.5 billion by 2025.
Annual Meeting of Collaborative Laboratories, organized by the Agência Nacional de Inovação (ANI), intends to promote and monitor the activities and progressive evolution of currently recognized CoLABs, as well as their development in the context of regional, national and European research and innovation strategies.
Colab4Food was present in both editions:
2nd Edition | November 9th and 10th, 2021 // UA Pedagogical Complex
1st Edition | October 16th and 17th, 2020 // Fundação Cupertino de Miranda (Hybrid Event)
Colab4Food was present in the 1st Edition of the International Science Festival (FIC.A), which took place between October 12th and 17th, 2021, at the Palácio do Marquês de Pombal. FIC.A is a festival of knowledge, an opportunity to learn, exchange experiences, establish ties in the world of science and technology. In this edition, Team4Food provided the debate of two topics.
In a first session the impact in the development of food products with the applicability of Nutri-score & Eco-score and in a second session about the science behind the products.
Nowadays, talking about sustainability in food is more than just focusing on the product, or the dish that reaches our table. In this sense, the European Union has sought proposed solutions covering the entire value chain, from primary to tertiary sector, and with strong emphasis on demonstrating practical outcomes that result in added-value for the industry, and for the final consumer.
Read the full article here with our participation
Team4Food was invited to participate in a webinar organized by the Centro de Investigação e Tecnologias Agroambientais e Biológicas (CITAB), to present some of the food processing technologies currently in use.
Our Scientific & Executive Director Miguel Teixeira shared some key insights about Colab4Food in the iAlimentar Magazine.
Learn more about us! Access the full article here
The expected population growth until 2050 raises several concerns, namely the scarcity of food and, in particular, of animal protein. Cultured meat has been the focal point of attention and seen as a possible solution to this problem. Although animal sacrifice is being circumvented and a positive health impact is expected, some crucial questions remain to be answered.
Learn our overview of the topic, its pros and cons, and the difficulties of positioning it on the market.
Read the full article here.