Bruker’s Post

Take a look at Food & Beverage Insider's December 2023 Edition (page 11 - 12) to learn more about why Israel continues to drive innovation in the food tech landscape and how Ever After Foods fits into the future of cultivated meat. Industry expert James Gormley shares his take on which Israeli food tech innovators are pioneering new frontiers in food tech --  Read more: https://lnkd.in/dsUpsBAN #cultivatedmeat #foodtech #israelitech #innovation #futureoffood James Gormley

As a futurist I cover many industries. This year I happen to have experienced substantial demand around the world for keynotes on the future of food. Indeed, if we consider the future of humanity the future of food production and distribution will be an absolutely central issue. You can capture some of my thinking in this video of my 20 minute virtual keynote for Korea National Food Cluster FOODPOLIS's recent Global Seminar. Some of the points I make: 💨 The pace of change in the food industry is accelerating rapidly. We will see more change in the next 5 years than in the past 20, driven by factors including climate change, rising consumer expectations, increasing uncertainty, and rapidly evolving production and distribution technologies. 🤝 The future of the food industry lies in platforms. Platforms enable collaboration and data sharing across the entire food ecosystem, from farm to consumer, leading to greater efficiency and transparency. 📊 Data sharing is crucial for a prosperous food industry. Sharing data across agriculture, production, logistics, and retail can optimize processes, enable transparency, and help consumers make informed decisions. 💡 Innovation in the food industry requires embracing new business models and developing new competencies. This includes direct-to-consumer approaches, personalized nutrition services, and leveraging AI for product development. 🌱 Emerging food technologies are revolutionizing the food industry from farm to fork. Innovations like precision fermentation, alternative proteins, and nano packaging offer solutions for sustainable production, enhanced nutrition, and improved food preservation. 🧬 Personalized nutrition, powered by genomics, is poised to transform how we eat. By understanding individual genetic profiles, we can tailor diets and create customized food products for optimal health and well-being. ⭐ Leadership in the food industry requires a vision, a strong foundation, and collaborative action. To create a prosperous future, stakeholders must work together to overcome roadblocks and build a more resilient and sustainable food system. What other issues do you think will be critical in the future of food?

Our Spring 2024 Member Interest Group (MIG) meetings started on 14th March and will run until early June. To mark the start of this new round, we have written a blog on the hottest topics that were most discussed in our 2023 meetings. Read the blog to find out the top 5, why these issues are ‘hot’, what the challenges are and how we can help ➡️ https://okt.to/NvQVqO #CampdenBRI #HotTopics #IndustryNeeds #IndustryChallenges #FoodandDrink #FoodScience #FoodInnovation #FoodTechnology #Innovation #Technology #FoodResearch #FoodIndustry #DrinkIndustry #FoodAndDrinkScience #Food #Beverages #FoodAndBeverageIndustry

IUFoST 2024 COMPETITIONS  ARE NOW OPEN! . #foodscienceandtechnology #foodscience #foodtechnology #food #foodtech #foodtechnologist #foodscienceandnutrition #foodscientist #foodindustry #foodsafety #science #nutrition #foodsciencestudent #foodengineering #agriculture #foodtechstudent #foodprocessing #foodies #foodscientists #foodtechnologist #foodtechniques #healthyfoods #sousvide #molecularcuisine #minutsfood #foodquality

#Innovation in food has been a driving force throughout human history. We have continually sought to produce and consume foods that are easier to grow and more reliable in various weather conditions, visually appealing, and also better tasting. Sometimes, innovation is driven by health or cost considerations; then in other times, it occurs incidentally. 🍉 How can we understand #foodinnovation? At our conference, "Being Innovative about Food Innovation," we explore this question from multiple angles: How is food innovation perceived today in food science? Has it always been regarded positively? Who are the pioneers of food innovation today? Why must we innovate in food—necessity, curiosity, or something else? 🧀 By approaching food innovation in this way, we bring together those who directly or indirectly contribute to food innovation, as well as those who study and write about it. Such interdisciplinary and cross-disciplinary perspective is crucial for addressing contemporary challenges in a holistic way. 🍭 What this conference offers, therefore, is an interdisciplinary insight on a phenomenon through a practical example of food innovation. Will you join us? *Being Innovative about Food Innovation* conference at Queen Margaret University Edinburgh (13-14 June 2024). Programme and registration, which includes all food 🥗, is available from here: https://lnkd.in/gS2UxcXT Please register by 5 June 2024 and share in your networks. The more the merrier. 🍻 🍄 🥦 🍼 🍣 🥢 And what's your favourite innovation in food? Julien Lonchamp Donald Reid Bahareh Mansoorian (RNutr) Catriona Liddle Kim Gilchrist Sarah Wilkie eluned michael Scottish Alliance for Food - SCAF Scott Fraser Amanda Brown Stephen Euston

When we speak about #food, #traditionalknowledge is crucial to understanding products and productions, but, increasingly, it is becoming a key factor for #policies and #development initiatives. If you know more, here is the link to a new volume I edited with prof. Andrea Pieroni (University of Gastronomic Sciences - Pollenzo) and prof. Ina Vandebroek (The University of the West Indies, Mona).

🎉 Super excited to be flying out to Barcelona tomorrow to moderate this amazing panel discussion at The Regulating the Future of Food conference this Thursday/Friday, 23/24 November 2023, hosted by ATOVA Regulatory Consulting, SL. Thank you to Hannah Lester for entrusting me! You can find details about the conference here 👇 https://lnkd.in/eQgNpPAa 🎤 I will be joined by a wonderful panel of experts, carefully selected as they are all at varying stages of development, use different production processes to produce their products (cultivated, fermentation, SCP, etc), and face different regulatory challenges. Cannot wait to kick off the discussion with Alan Iván Ramos from Libre Foods, Ida Aabrandt Søndergaard from Solar Foods, Luísa Cruz from MicroHarvest, Hélène BRIAND from Bon Vivant and Valeria Teloni from Mosa Meat. The panel will focus on the regulatory challenges faced by startups in the novel foods sector, and our panelists will share their own experiences as well as how they overcame the hurdles faced by many in the sector when trying to bring their products to market. Five panelists, five companies, five European companies. But where are they with getting their products through the European Food Safety Authority (EFSA) novel foods process? How realistic is global harmonization of regulations? What tips do our panelists have for a smoother, more cost-effective passageway through the regulatory process? How do you ensure ongoing compliance? Will regulations always be playing catchup with the innovators? Meet me in Barcelona to find out...

Read this interesting review: "Applications of polycaprolactone in the food industry: A review" Thank you for sharing :) Authors: Julio Enrique Oney-Montalvo, Dany Alejandro Dzib-Cauich, Emmanuel de Jesús Ramírez-Rivera, Adan Cabal-Prieto, Luis Alfonso Can-Herrera Doi: https://lnkd.in/e6umeHTq Topic: This review explores the applications of polycaprolactone (PCL) in the food industry, encompassing its role as a biodegradable active package and as an encapsulating agent. The review underscores the potential of this polymer in the context of the food industry. #active #package; #agroindustry; #biopolymer; #microcapsule #openaccess #international #journal #published #bimonthly #peerreviewed #food #resesarch #science #papers #articles #webofscience #corecollection Wageningen Food Safety Research Food Safety Magazine Food Safety News Food Safety National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) Department of Food and Resource Economics, University of Copenhagen The New Zealand Institute for Plant and Food Research Limited Danish Institute for Food and Veterinary Research Food & Beverages Market Research SkyQuest Insights Food & Beverages - Market Research Future Food, Beverages & Nutrition - Research Layer FSQ Food Science Food Cycle Science Food Sciences Corporation Food Science & Innovation Hub Food Science and Technology International Food Policy Research Institute (IFPRI) Food Packing S.A FoodKing FoodPacking vacuum packing food KAHA FOR FOOD PRESERVATION CO Global Initiative for Food Security and Ecosystem Preservation Food Preservation PETROMEHR

Stop by for a visit to discuss what we can do for you in the food certification space! #Foodsafety #NSF #QAI

IDF President, Piercristiano Brazzale's words #today at the opening of the IDF Cheese Science and Technology Symposium in Bergen, Norway: It is an honor for me to open this IDF Cheese Science and Technology symposium both as IDF President and as a cheesemaker whose family has been in the cheese industry for 8 generations since 1784. Also, for this reason I’m so happy to be here to attend the Cheese Symposium 2024 in Bergen. Here we will listen to the most prominent cheese experts in the world, and we will listen to them in one of the most beautiful landscapes there are, in Bergen, the gateway to the world’s famous Norwegian Fjords. Cheese is one of the most antique foods in the world; one of the noblest, too. It is safe, nutritious and most of all healthy. IDF has released many publications about the goodness of cheese, one of them, this year, just some months ago, on the Cheese Dairy Matrix. Which, as any other dairy matrix, explains that the combination on nutrients within whole foods is much more than the sum of its parts. This is something we also heard at the various IDF Nutrition and Health symposiums, and also how cheese can be a faithful ally in for health preservation and body strengthening. What is also so wonderful and unique about cheese it’s its cultural diversity of recipes, tastes, forms and colours. I say this here in Norway, famous for its brown cheese. They even have a hairy one which my friend and colleague Helle Huseby proudly showcased on social media very successfully I must say. Helle: I want to taste that one. But no matter how antique and rich the art of cheesemaking is -and believe, it is an art- it has a lot of science and technology behind it. This is what this symposium is about. The science and technology that lies behind the beautiful and delicious cheeses that we eat every day in all corners of the world. And also how this science and technology has evolved and is evolving on a daily basis. What we call Innovation. Innovation is not just a buzz word that we say when we want to make our organisations and activities look modern and up to date. Innovation is about investment, is about education and training, is about knowledge sharing and promotion. It’s about what we do us farmers, processors, experts and leaders. It’s about what IDF has been doing for the last 120 years. As we like to say, at IDF #WeInnovateDairy, and the best way to innovate in Dairy is what we are going to do in the following days: share knowledge, expertise and new technologies on cheese making. And also, networking, a lot of talking face to face, enjoying this experience that the incredible IDF team led by Ida Berg Hauge and Helle Huseby have elaborated so carefully for us, and also the engaging programme that Siv Skeie has prepared. So thank you so much to all of you: enjoy this symposium, enjoy dairy, and most importantly, enjoy cheese! #IDFCheese2024 #WeAreDairy #ProudToBeDairy