ISO 26642:2010 provides a standardised methodology for glycaemic index testing and recommends criteria for classifying foods into low, medium, and high GI categories. This international standard, developed in collaboration with the FAO and WHO (Flavel et al., 2021), is the definitive reference for food manufacturers, researchers, and regulatory bodies. Beyond its scientific application, this article […] The post ISO 26642:2010: a scientific and legal guide to the glycaemic index appeared fi...| FoodTimes
Intercropping offers interesting opportunities for the cultivation of cereals and legumes, especially within an organic farming regime. This is why the LEGUMINOSE project is designed to support farmers in developing sustainable systems to implement this farming technique in different EU countries. (1) Intercropping Intercropping is a technique used in agronomy to increase the efficiency of […] The post LEGUMINOSE, 7 case studies of intercropping appeared first on FoodTimes.| FoodTimes
The European Commission has unveiled a transformative vision for algae-based solutions across Europe through its groundbreaking ‘Study to support a Sustainable EU Algae Industry‘. Released by DG MARE and the European Climate, Infrastructure and Environment Executive Agency (CINEA), this comprehensive strategy represents the first unified, evidence-based EU roadmap that consolidates multiple algae and microalgae applications […] The post Europe’s algae and microalgae industry scenario ...| FoodTimes
Planet-Score is emerging as an innovative system of food sustainability labelling, designed to meet the growing demand for transparency in production processes and the environmental impact of food. In recent years, European consumers have shown increasing interest in clear and reliable information: a 2020 European Commission study already revealed that more than half of citizens […] The post Planet-Score: a scientific approach to food sustainability label appeared first on FoodTimes.| FoodTimes
Ready-to-Use Therapeutic Food (RUTF) has transformed the treatment of severe acute malnutrition (SAM) in children under five, marking a global public health breakthrough. This article reviews UNICEF’s product specifications for RUTF, focusing on nutritional composition, clinical effectiveness, and supply chain dynamics. As UNICEF secures around 80% of the global RUTF supply, recent innovations — driven […] The post Ready-to-Use Therapeutic Food: UNICEF’s approach appeared first on Foo...| FoodTimes
The wine industry generates approximately 20 million tonnes of winery by-products (WBPs) annually, representing a significant environmental challenge whilst simultaneously offering substantial opportunities for valorisation. Dias-Costa et al. (2025) provide a comprehensive review of phenolic compound extraction from WBPs, critically evaluating conventional methodologies in comparison with emerging unconventional approaches. The analysis reveals that whilst traditional methods such as so...| FoodTimes
Salmon upcycling in Finland is emerging as one of the most innovative solutions to tackle food loss and waste reduction and improve resource efficiency in the global seafood industry. Currently, up to 70% of processed fish (35% in the case of salmon) is discarded for secondary uses, such as producing raw materials for animal feed, […] The post Salmon byproducts upcycling into food ingredients appeared first on FoodTimes.| FoodTimes
The concept of the Bliss effect, originally developed in pharmacology to describe drug interactions under the Bliss independence model, has been increasingly applied to the study of ultra-processed foods (UPFs). This article examines how the sensory synergy generated by combinations of fats, sugars, and salt creates gustatory rewards and dopaminergic activation that exceed the additive […] The post The Bliss effect in ultra-processed food formulation appeared first on FoodTimes.| FoodTimes
ETH Zurich researchers discover Galdieria sulphuraria's unique ability to convert formic acid into high-quality protein, achieving 89-100% biomass yields. This breakthrough opens new pathways for sustainable protein production and regulatory approval challenges in the EU.| FoodTimes