Cover story
Tim G. Benton of the University of Leeds and the Royal Institute of International Affairs, Chatham House, addresses the challenges facing food supply chains resulting from the, often unpredictable, impacts of climate change on food systems.
Snacking encourages over-eating

Researchers at the University of Surrey have examined the impact of labelling food products as ‘snacks’ or ‘meals’ on subsequent eating choices[7].

During this investigation, 80 participants were asked to eat a pot of pasta, which was either labelled as a ‘snack’ (eaten standing up from a plastic pot with a plastic fork) or a ‘meal’ (eaten seated at a table using a ceramic plate and metal fork). Once consumed, participants were invited to take part in an additional taste test of different foods (animal biscuits, hula hoops, M&M’s and mini cheddars).

New carbohydrate taste discovered

A new study from Deakin University's Centre of Advanced Sensory Science (CASS) in Victoria, Australia, suggests that there is a separate taste for carbohydrate-rich foods[6]. The research has shown that taste sensitivity to carbohydrates increases intakes of energy and carbohydrates, and leads to a larger waist measurement.

Food waste in primary production

The first indication of the scale of food waste in UK primary production has been measured by WRAP for two key crops: strawberries and lettuces[3].

The research highlights the benefits of tackling food waste in primary production. For the two sectors assessed, WRAP estimated that £30 million of crops ended up as waste in the UK in 2015.

This resulted from a complex set of factors, with forecasting and product specifications, and pest and disease damage, being cited most frequently.


The Next Level of Food Production: Blockchain Technology

Theo Valich, Head of Growth at tech start up Datum looks at how the problem of food waste can be tackled through Internet of Things (IoT) and blockchain technology.

The use of IT to optimise business processes

Timo Schaffrath of CSB-System talks about the use of IT to optimise business processes. Food processors today face a number of challenges in achieving and maintaining an effective and efficient operation, such as costly raw materials, lower margins, highly competitive markets and increasing regulatory requirements. 

Food science in a post-truth world

In a world of instant digital media news it is difficult for the public to tell what is real and what is fake. Sterling Crew explores how to safeguard the integrity of food science communication in a post-truth era. At a time when fake news is on the rise, trust in high quality, honest food science news reporting has never been more important. The Oxford Dictionary made ‘post-truth’ its 2016 international word of the year. It is defined as an adjective relating to circumstances in which objective facts are less influential in shaping public opinion than emotional appeals.

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