Science-Into Food Innovation
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Science-Into Food Innovation
Bridging  food science and Industry
Curated by Alan Marson
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The World's First Home Robotic Chef Can Cook Over 100 Meals

The World's First Home Robotic Chef Can Cook Over 100 Meals | Science-Into Food Innovation | Scoop.it

Apparently, having a home cooked meal from the kitchens of Thomas Keller, Alain Ducasse and Gordan Ramsay could become a reality. In 2018, Moley will launch the world’s first fully-automated and integrated intelligent cooking robot—a robotic kitchen that has unlimited access to chefs and their recipes worldwide. 

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According to Mark Oleynik— CEO and Founder of Moley Robotics, the way this machine works is by specifying the number of portions, type of cuisine, dietary restrictions, calorie count, desired ingredients, cooking method, chef, etc. from the recipe library first. Then, with a single tap, you could choose your recipe, place the individual pre-packaged containers of measured, washed and cut ingredients

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Pizza - Made by robots - baked on route - served straight out of the oven to your home 

Pizza - Made by robots - baked on route - served straight out of the oven to your home  | Science-Into Food Innovation | Scoop.it
Zume tries to reinvent America’s $34bn pizza business, one robot at a time
Alan Marson's insight:

Lets get disrupting supply food supply chains , whats coming down the road after Amazon Fresh and UberEATS 

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A Dual use for the power of Sunshine - producing a source of Vitamin D and improving Mold Free life in yeast raised Bakery products 

We came across this press release in the Swedish press today , regarding the use of UV light to provide a source of Vitamin D in Bread  , This interesting solution may provide a dual benefit ! by increasing the mold free life of bread , due to the short intense exposure to UV light - We are in touch with the Innovation group on this if anyone wants a contact please let me know and we will link you up  

Alan Marson's insight:

Thanks to the power of Google Translate :-
Original Bagarn has been commissioned by the COOP Sweden to participate in COOP's focus on private labels, private labels, in the bread sector. Primarily, these are about 7 products from everyday range with very special conditions. Original Bagarn will be the first in Sweden to produce vitamin D enriched bread on a large scale, which means that the loaves UV irradiated to release natural vitamin D in the flour.

In addition to increased vitamin content also increases the life of the tan bread and the tendency for example, mold decreases significantly.
Vitamin D is the vitamin we have the most difficult to get to us during the dark half of the year and with a natural addition in bread that is a staple covered a large part of that need.

COOP and Original Bagarn meets this an international trend from countries such as England and the United States where many leading bread supplier takes responsibility for vitamin D supplement.


Two of the products will be marketed under the brand Änglamark and fills the requirement for both Ekologiskt- by KRAV bread. There has been much effort put into the test kitchen to develop products that have the same high quality in terms of taste and texture as the most famous idols.


With more than 650 stores are expected COOP become one of Originalbagarns largest customers and deliveries will start Week 38 and coincides well with the time of its introduction on the NGM Stock Exchange.


- To bring home these kinds of large customers in EMV is normally a yearlong process, here, there have been investments in the plant in Växjö as well as a great work with KRAV certification, says the company's CEO Magnus Norman - In return we have reached deeper cooperation with one of Sweden's most important food chains.

-Originalbagarn Is already certified in BRC and Organic production in both its production. BRC certification has received the highest rating, Grade A and Grade AA.


Original Bagarn is the parent company of a group which also owns the bakery Nynas in Nynashamn. Growth is very strong and it is today a production rolling at about 100 million contained in a total production capacity of 400 million.


Customers are almost all the leading supermarket chains and wholesalers and Nynas bakery cinnamon bun baked in over 20 million pieces per year. The bakery in Vaxjo is focused entirely on bread in large batches to many different brands


The listing on NGM is scheduled for December 2016.

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Danone ‘tinkers’ with company culture to innovate

Danone ‘tinkers’ with company culture to innovate | Science-Into Food Innovation | Scoop.it
In a keynote speech at World Food Innovate this week, Danone’s Christophe Perthuisot gave a revealing insight into how the company’s Friday afternoons are devoted to idea generation, where innovative concepts are explored and developed into a sustainable product pipeline.
Alan Marson's insight:

Are you serious - Key Note Speech - World Food Innovation and Danone _ Do you think this is really something novel - you must be having a laugh .Being actively involved in food innovation for the past 40 years I was extremely dissapointed to read this item published in the Food Navigator ,  this is not new - not novel  , as the practice was in place with several company,s where myself or my other colleagues have worked RHM , Premier Foods , Northern Foods , to name but a few 

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World Health Organization Says Meats Can Cause Cancer ft. David So

“WHO, World Health Organization, says Bacon, hot dogs and processed meats can cause cancer Previous Video: http://bit.ly/1PlY7t5 Follow Us On SoundCloud: ...”
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And is a significant contributor to the production of green house gases
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What’s trending? Design and innovation in carton packaging

What’s trending? Design and innovation in carton packaging | Science-Into Food Innovation | Scoop.it
“At FoodBev, we use Pinterest to collect and share some of the most interesting food and drink packaging pictures we find.”
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Protein Goes Green: Can Algae Become The Next Soy?

Protein Goes Green: Can Algae Become The Next Soy? | Science-Into Food Innovation | Scoop.it
Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?
Alan Marson's insight:
This insight published today in SALT highlights the opportunity to reach the TRIFECTA for production of nutritious food , beneficial to health , in a highly sustainable manner , combined with the efficiency of producing food in a compact manner requiring less land mass than plant and animal protein production
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PepsiCo R&D chief: ‘Over $6bn in net revenue is coming from innovation’

PepsiCo R&D chief: ‘Over $6bn in net revenue is coming from innovation’ | Science-Into Food Innovation | Scoop.it
PepsiCo’s research and development used to be focused on brand refreshes but we’re now working with a whole new strategy that is ‘paying off in buckets’, says its global R&D head.
Alan Marson's insight:

Insights - key goals of the innovation process is to not only as simple as creating  new ideas but also to identify and create and fulfill new needs one or 2 of which which may turn out to become vitally important future new innovation revenue. PepsiCo seem to be above average performers in this metric 

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What were the hottest - and weirdest - ingredient trends at IFT? From fermented stevia & mushroom mycelium to the world’s smallest vegetable…

What were the hottest - and weirdest - ingredient trends at IFT? From fermented stevia & mushroom mycelium to the world’s smallest vegetable… | Science-Into Food Innovation | Scoop.it
Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit? FoodNavigator-USA hit the show floor at IFT to find out what’s hot, what’s not and what’s next in food formulation.
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Solazyme wins big with tiny algae - San Francisco Business Times

Solazyme wins big with tiny algae - San Francisco Business Times | Science-Into Food Innovation | Scoop.it
Solazyme CEO Jonathan Wolfson has been thinking about microalgae for most of his adult life. But it wasn’t until 2003 that the tiny organisms sparked a big idea.
Alan Marson's insight:
Progress gaining ground in the food sectors for micro algal leaders Solazyme - a rapid commercial valorisation business model for this fast growing area of biotechnology
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Exercise, however modest, found progressively beneficial to the elderly.

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small amounts of exercise has life expectancy benefits for the elderly.

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Universities Dig into Food Research - iQ by Intel

Universities Dig into Food Research - iQ by Intel | Science-Into Food Innovation | Scoop.it
“Scientists and researchers are using technology to make food last longer, taste better and grow in urban areas. Most college … Continued”
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Taste Salty with Less Salt

Taste Salty with Less Salt | Science-Into Food Innovation | Scoop.it
“Making salamis and cheeses with more pores might make them taste just as salty but with less added sodium finding its way into the body. Christopher Intagliata reports”
Alan Marson's insight:
Full details of the scientific paper can be obtained through a link embedded in this article
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Blockchain and the Internet of Things (IoT) disrupting Food & Agriculture.

Blockchain and the Internet of Things (IoT) disrupting Food & Agriculture. | Science-Into Food Innovation | Scoop.it
Food-tech will change the way we buy and eat food. Innovative technologies such as Blockchain and Internet Of Things (IoT) applied to food will guide us towards a better way to consume food.
Alan Marson's insight:

Food-tech opens a new gate of innovative technology which will guide us towards a more transparent way to produce and transport food.

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Massey investigating novel food technology | Scoop News

Massey investigating novel food technology | Scoop News | Science-Into Food Innovation | Scoop.it
Massey University researchers are investigating whether establishing an Innovation Centre focused on a novel food processing technology could transform New Zealand’s food industry. The University will host representatives from American-based compan
Alan Marson's insight:

From Scoop SciTech item of 10th of October : The technology has primarily been developed for human ready meals, but there is also a lot of interest in premium pet foods. “Aroma, flavor and colour are all significantly fresher, and we believe there should be higher protein digestibility due to the reduction in heat exposure. Logic also suggests it should be possible to produce premium products with heat-sensitive bioactives that may otherwise not be feasible with traditional methods,” Dr Thompson says. The technology has primarily been developed for human ready meals, but there is also a lot of interest in premium pet foods. “Aroma, flavor and colour are all significantly fresher, and we believe there should be higher protein digestibility due to the reduction in heat exposure. Logic also suggests it should be possible to produce premium products with heat-sensitive bioactives that may otherwise not be feasible with traditional methods,”

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This Company Went From Making Biofuels to Health Food

This Company Went From Making Biofuels to Health Food | Science-Into Food Innovation | Scoop.it
TerraVia and VMG Partners are coming together in a new venture called TerraBrands to bring algae-based foods to the mainstream market.
Alan Marson's insight:

TerraVia and VMG Partners are coming together in a new venture they’re calling TerraBrands.

The two entities are working to bring algae to the mainstream market in food, pet, and wellness products. They plan to invest in and acquire already established, lower middle-market companies that they can build on using TerraVia’s suite of algae-based ingredients and VMG’s capital and experience with consumer brands. TerraVia has also brought founder and former CEO of Popchips, Keith Belling, on board to leverage his brand-building expertise.

 

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Food and Mood

Food and Mood | Science-Into Food Innovation | Scoop.it
“Ever notice that when you are in a bad mood, you find yourself stomping to the kitchen, throwing open the pantry, and reaching for chips, crackers or other junk food?”
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Worth a 2 minute read
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Future Of Food: Insects As Protein? - Forbes

Future Of Food: Insects As Protein? - Forbes | Science-Into Food Innovation | Scoop.it
“Are Americans ready to put insects on the menu?”
Alan Marson's insight:
Increased demand for alternative proteins
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Emilie Lybekk 's curator insight, March 14, 10:04 PM

Increased demand for alternative proteins

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Congress is finally poised to rethink outdated US chemical laws

Congress is finally poised to rethink outdated US chemical laws | Science-Into Food Innovation | Scoop.it
“Congress, industry and environmentalists all agree that regulation of chemicals in the US is broken – but change could soon be on the way”
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Protein Goes Green: Can Algae Become The Next Soy?

Protein Goes Green: Can Algae Become The Next Soy? | Science-Into Food Innovation | Scoop.it
Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?
Alan Marson's insight:
This recover published today in SALT - provides insights to the potential for achieving the TRIFEC
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Emilie Lybekk 's curator insight, March 14, 10:04 PM

This recover published today in SALT - provides insights to the potential for achieving the TRIFEC

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Research demonstrates effect of advanced prebiotics on the immune system of the elderly in human study

Research demonstrates effect of advanced prebiotics on the immune system of the elderly in human study | Science-Into Food Innovation | Scoop.it
Clasado Biosciences Limited, the producers and suppliers of the second generation prebiotic Bimuno(R) (B-GOS), a unique...
Alan Marson's insight:

Insight from study :The results of the study are published in the British Journal of Nutrition in a paper entitled "Influence of galactooligosaccharide mixture (B-GOS) on gut microbiota, immune parameters and metabonomics in elderly persons". The study confirms the results of a separate study published by Clasado and the University of Reading in the American Journal of Clinical Nutrition.

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Algae Tops List of Alternative Protein Sources

Algae Tops List of Alternative Protein Sources | Science-Into Food Innovation | Scoop.it
14 Jul 2015 --- Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
Alan Marson's insight:

AlgaVia -Algae protein from Solazyme making progress  where science feeds innovation review at this years IFT in Chicago  

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Solazyme's AlgaVia Gains Traction As Bird Flu Leads To Possible Egg Shortage

Solazyme's AlgaVia Gains Traction As Bird Flu Leads To Possible Egg Shortage | Science-Into Food Innovation | Scoop.it
Renewable oils and food ingredients specialist, Solazyme (SZYM), has found itself in a precariously favorable situation in recent weeks. The company is in the process of developing a market for its egg-replacement product lin
Alan Marson's insight:

Algal flour,s unique phospholipid rich , protein , fibre combination may find an ideal market as a egg reducer in many food applications in the USA - Avian Flu outbreak 

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Scientists X-ray chocolate

Scientists X-ray chocolate | Science-Into Food Innovation | Scoop.it
An X-ray study may lead to higher quality chocolate. The study offers new insights into the formation of fat bloom, an unwelcome white layer that occasionally forms on chocolate.
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[US] Collections | Stanford Prevention Research Center - Stanford University | Diet & Nutrition

[US] Collections | Stanford Prevention Research Center - Stanford University | Diet & Nutrition | Science-Into Food Innovation | Scoop.it
“Collections | Top Collections - Everything you need to teach everything. And it's all free.: [US] Collections | Stanford Prevention Research Center - Stanford University | Diet & Nutrition”
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Great source of nutrition information
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