http://www.foodinternational.net Elsevier Food International articles on R & D en-gb http://www.foodinternational.net http://www.foodinternational.net/images/logo_rss.gif 34 144 Food International: Tomorrow's food industrie in perspective http://www.foodinternational.net/articles/r-d/1169/inconvenience-through-convenience-packaging%3F-.html Because of its ease of store operation, shelf-ready packaging (SRP) is being widely adopted by a growing number of retail chains. Packaging is generally becoming more convenient but the focus still mainly is on cost-effectiveness and food safety rather than on consumer friendliness. Despite the willingness of some manufacturers to focus their design on the consumer, the industry has a long way to go to reach perfection. The universal design concept could serve as a guide to a wide range of design principles, which also apply to the three P’s of sustainability: people, profits, and planet. Elsevier Food International, Vol. 11, Number 1, February2008 Vincent Hentzepeter Fri, 15 Feb 2008 12:44:00 GMT http://www.foodinternational.net/articles/r-d/1169/inconvenience-through-convenience-packaging%3F-.html http://www.foodinternational.net/articles/r-d/955/fishing-from-a-sustainable-pool.html Fishing no longer offers a perpetual source of cheap protein. On the contrary, fish protein is to become increasingly scarce in next decades. Not only will the world population increase by over two billion people, fish consumption per capita will also rise by approximately 1.5 kilograms. Sustainable solutions are therefore badly needed.Elsevier Food International, Vol. 10, Number 3, September 2007 Vincent Hentzepeter Mon, 03 Dec 2007 15:31:00 GMT http://www.foodinternational.net/articles/r-d/955/fishing-from-a-sustainable-pool.html http://www.foodinternational.net/articles/r-d/727/food-health-labels-trick-or-treat%3F-.html In the last two years more and more nutritional labels have appeared on food products. At a glance, front-of-pack nutrition information could help consumers make healthier food choices. However, national governments, food and drink producers and supermarkets disagree about the labelling of ‘better for you’ foods, leaving consumers behind in confusion. Elsevier Food International Vol. 10, Number 2, May 2007 Vincent Hentzepeter Sat, 01 Sep 2007 14:39:00 GMT http://www.foodinternational.net/articles/r-d/727/food-health-labels-trick-or-treat%3F-.html http://www.foodinternational.net/articles/r-d/639/its-green-time-for-agribusiness.html Agribusiness concentration has revolutionised agricultural practices, rendering an abundant low cost food supply of constant quality for western consumers. The menu of food choices has never been greater in history. However, critics argue that profit margins in the sector come at expense of the environment, social farming structures and consumer’s choice. Time for a more sustainable approach to agribusiness? Elsevier Food International Vol. 10, Number 1, February 2007 Vincent Hentzepeter Tue, 05 Jun 2007 15:51:00 GMT http://www.foodinternational.net/articles/r-d/639/its-green-time-for-agribusiness.html http://www.foodinternational.net/articles/r-d/481/ingredient-suppliers-selling-know-how-.html The ingredients market is transforming from ‘push’ to ‘pull’. Suppliers are becoming know-how partners offering food & beverage innovation modules to food companies. Manufacturers are focusing on production and marketing of new products, while ingredient suppliers are concentrating on the R&D-side.Elsevier Food International Vol.9, Number 4, November 2006 Vincent Hentzepeter Thu, 01 Feb 2007 15:37:00 GMT http://www.foodinternational.net/articles/r-d/481/ingredient-suppliers-selling-know-how-.html http://www.foodinternational.net/articles/r-d/1080/nutrient-profiling-fine-line-between-good-and-bad.html Nutrient profiling (NP) has been one of the most controversial issues of recent years. The industry is concerned that their products will be stigmatised as ‘bad’. Meanwhile, there is no consensus on an NP model that does justice to the nutritional content of individual foods and a healthy diet. Finally, there are dieticians who dispute the effectiveness of NP on people’s diets.Elsevier Food International, Vol. 9, Number 2, May 2006 Mon, 01 May 2006 09:28:00 GMT http://www.foodinternational.net/articles/r-d/1080/nutrient-profiling-fine-line-between-good-and-bad.html http://www.foodinternational.net/articles/r-d/172/how-to-drive-nutraceuticals%3F.html The global health trend has resulted in double digit growth for nutraceuticals over the last years. Yet, this category has a promise to fulfil. Market research shows that key potential consumer groups are not targeted sufficiently and consumers distrust products' health claims. Overcoming these obstacles will be vital to continue strong growth in consumer uptake over the next five years.Elsevier Food International, Vol.9, No.1, February 2006 Vincent Hentzepeter Tue, 25 Apr 2006 16:46:00 GMT http://www.foodinternational.net/articles/r-d/172/how-to-drive-nutraceuticals%3F.html http://www.foodinternational.net/articles/r-d/11/food-safety-systems-prevent-rather-than-cure.html Consumer confidence in Europe was blown several times in the last two years. Food scandals again hit the headlines despite a new battery of stringent control measures. Fraudulent practices, lack of screening, inattentiveness and rigidity undermine the system. An intelligent controlling system that identifies and tackles potential hazards at an early stage could prove a way out. Transparency is a key word.Elsevier Food International Vol.8, No.4, November 2005Vincent Hentzepeter Mon, 28 Nov 2005 01:52:00 GMT http://www.foodinternational.net/articles/r-d/11/food-safety-systems-prevent-rather-than-cure.html http://www.foodinternational.net/articles/r-d/9/manage-complexity-before-it-ruins-the-business.html Many suppliers consider innovation as the only opportunity to balance the growing power of retailers and satisfy the needs of their consumers. Innovative products with new flavours, packages and combinations can be crowd pleasers, but they also add to the complexity of a manufacturer's operations. This needs to be managed properly, before complexity costs ruin the business.Elsevier Food International Vol.8, No.4, November 2005 Alexander Belderok Mon, 28 Nov 2005 01:35:00 GMT http://www.foodinternational.net/articles/r-d/9/manage-complexity-before-it-ruins-the-business.html http://www.foodinternational.net/articles/r-d/1095/packaging-trends-call-for-convenience.html Convenience and quality protection are to be the main drivers in food retail packaging in the coming years. Microwaveable trays, tailormade individual meal solutions, modified atmosphere fresh packs and packaging with easy opening and closing features are already popular and will continue to gain momentum on the supermarket shelves. In the beverage market, light and unbreakable PET bottles remain a rising star. Elsevier Food International, Vol. 8, Number 3, September 2005 Vincent Hentzepeterinfo@foodnote.nl Thu, 01 Sep 2005 09:09:00 GMT http://www.foodinternational.net/articles/r-d/1095/packaging-trends-call-for-convenience.html http://www.foodinternational.net/articles/r-d/1268/aeon-setting-its-sights-on-the-global-top-10.html 'Global 10' is the codename for Aeon's aim to see itself ranked among the world's ten largest retailers. In a bid to reach this goal, Aeon has smartened up its act and created a strong domestic position, allowing it to expand into the emerging markets of Southeast Asia and China. Elsevier Food International, Vol. 5, Number 2, May 2002 Pascal Kuipers Fri, 20 May 2005 15:27:00 GMT http://www.foodinternational.net/articles/r-d/1268/aeon-setting-its-sights-on-the-global-top-10.html http://www.foodinternational.net/articles/r-d/52/gfsi-expands-its-reach.html Good news for the Global Food Safety Initiative (GFSI). With SQF (Safe Quality Food) 2000 and, recently SQF 1000, GFSI has made the jump across the pond. With the latter standard, GFSI also benchmarked the first agricultural standard. Talks with EurepGAP are on the agenda. Furthermore, the two major ‘GFSI-standards,’ the British Retail Consortium and the International Food Standard, have become more identical.Elsevier Food International Vol.8, No.2, May 2005 Lucien Joppen Mon, 16 May 2005 01:32:00 GMT http://www.foodinternational.net/articles/r-d/52/gfsi-expands-its-reach.html http://www.foodinternational.net/articles/r-d/45/nano-foods-future-or-fiction%3F.html Will nanotechnology push borders in the area of food processing? Until 2015, nano-foods are believed to boost sales of tailor-made foods that deliver specific ingredients to target areas in the body. The question remains if and how fast this technology will get a hold in the food sector? Visionaries believe that external factors may speed up the need for this new technique, referring to climate change, need for cost efficiency and population growth as key drivers. This, together with new applications using food as drugs and nutrition, might cause dramatic changes in the food and beverage sector.Elsevier Food International Vol.8, No.2, February 2005 Vincent Hentzepeter Sun, 15 May 2005 23:46:00 GMT http://www.foodinternational.net/articles/r-d/45/nano-foods-future-or-fiction%3F.html http://www.foodinternational.net/articles/r-d/1103/nano-foods-future-or-fiction%3F.html Will nanotechnology push borders in the area of food processing? Until 2015, nano-foods are believed to boost sales of tailor-made foods that deliver specific ingredients to target areas in the body. The question remains if and how fast this technology will get a hold in the food sector? Visionaries believe that external factors may speed up the need for this new technique, referring to climate change, need for cost efficiency and population growth as key drivers. This, together with new applications using food as drugs and nutrition, might cause dramatic changes in the food and beverage sector. Elsevier Food International, Vol. 8 Number 1, February 2005/STRONG> Tue, 01 Feb 2005 11:47:00 GMT http://www.foodinternational.net/articles/r-d/1103/nano-foods-future-or-fiction%3F.html http://www.foodinternational.net/articles/r-d/58/cashing-in-on-the-low-carb-trend.html The low-carb diet fad is spreading across the globe. In their fight against overweight, tens of millions of Americans now avoid foodstuffs rich in carbohydrates. In the UK, increasing numbers of consumers are also eating according to the principles of diet-guru Atkins. Other European countries are expected to follow. Meanwhile food companies have shifted their R&D-focus towards low-carb substitutes. But will the hype last?Elsevier Food International Vol.7, No.3, September 2004 Vincent Hentzepeter Sat, 25 Sep 2004 01:15:00 GMT http://www.foodinternational.net/articles/r-d/58/cashing-in-on-the-low-carb-trend.html http://www.foodinternational.net/articles/r-d/77/tailor-made-food-onset-of-the-genotype-diet.html The genotype meal is under construction. The first experimental foods based on personal genetic makeup are not to be expected before 2010. Customised to the health problems of individuals they may in the future contribute to the prevention of welfare diseases like obesitas, cardiovascular disorders, type II diabetes and cancer.Elsevier Food International Vol.7, No.1, February 2004 Vincent Hentzepeter Sat, 28 Feb 2004 00:57:00 GMT http://www.foodinternational.net/articles/r-d/77/tailor-made-food-onset-of-the-genotype-diet.html http://www.foodinternational.net/articles/r-d/1205/food-security-industry-not-prepared-for-9-11-in-food.html Renowned experts see the deliberate contamination of food as a real and current threat. In the past, there have already been cases in which individuals threatened to, or indeed did, contaminate food products. Tampering with the food supply may not be the most effective terrorist act, but it can cause economic, social or political instability. There is doubt whether the global food industry recognises this terrorist threat and whether the existing safety programmes are sufficient. Ultimately, weighing costs against potential risks will be the determining factor in developing a food security programme. Elsevier Food International, Vol. 6, Number 3, September 2003 Sun, 28 Sep 2003 11:25:00 GMT http://www.foodinternational.net/articles/r-d/1205/food-security-industry-not-prepared-for-9-11-in-food.html http://www.foodinternational.net/articles/r-d/1216/exploiting-the-obesity-epidemic.html Obesity is the 21st century challenge for the Food and Drinks Industry. Statistics show a sharp rise in the prevalence of overweight. Getting fat is a worldwide phenomenon. It has caused a wave of health alarms from medical organisations and governments. Until now the food industry has profited from the obesity issue, as obese consumers fuel market demand for both commodity products and low-calorie foods. However, new evidence regarding the role of the food & beverage sector in relation to overweight, poses a serious threat to the image of certain companies. Elsevier Food International, Vol. 6, Number 2, May 2003 Vincent Hentzepeter Thu, 29 May 2003 16:16:00 GMT http://www.foodinternational.net/articles/r-d/1216/exploiting-the-obesity-epidemic.html http://www.foodinternational.net/articles/r-d/1230/100%25-food-safety-remains-an-illusion.html Several (inter)national food scandals have hit the globe over the last few years and have adversely affected feelings about food safety. Despite efforts by the industry and retail sector to control the quality of the food chain, a long list of recall actions shows that regulation and control is insufficient. As long as 100 per cent food safety remains an illusion, maximum transparency is the key strategy to follow for producers and retailers to (re)gain consumer confidence. Elsevier Food International, Vol. 6, Number 1, February 2003 Vincent Hentzepeter Thu, 06 Feb 2003 13:20:00 GMT http://www.foodinternational.net/articles/r-d/1230/100%25-food-safety-remains-an-illusion.html http://www.foodinternational.net/articles/r-d/1267/the-way-ahead-for-food-safety.html Research drawn from the Cap Gemini/Reed Elsevier State of the Art in Food project reveals that food safety is, and will continue to be. a priority for retailers and manufacturers. However, if high standards of food safety are to continue and future problems be avoided, there must be greater co-operation between the various parties to ensure maximum traceability within the supply chain. Elsevier Food International, Vol. 5, Number 2, May 2002 Mon, 20 May 2002 14:41:00 GMT http://www.foodinternational.net/articles/r-d/1267/the-way-ahead-for-food-safety.html