While global discussions often focus on the risks of artificial intelligence, a recent review published in npj Science of Food highlights how AI is already quietly transforming the food sector. Analyzing 161 sc [...]
Recent peer-reviewed research has once again focused attention on the food additive titanium dioxide, indicating that its toxic effects might be more significant than previously recognized. The study emphasizes [...]
A recent review has assessed the various types of food contaminants (biological, chemical, and physical) and the underlying factors contributing to food safety risks. Conducted by researchers from the universit [...]
A growing tide of environmental concerns and evolving consumer preferences are major factors driving the shift towards the protein transition, often in the form of plant and aqua-based alternatives to tradition [...]
The global food system is in the midst of a significant transformation, driven by international trade, consumer demand for healthier and sustainable options. New food sources and production systems (NFPS) are e [...]
A recent research study initiated by the European Food Safety Authority (EFSA) and executed by the independent consultancy firm ICF has indicated that consumer perceptions about food safety frequently diverge f [...]
