ProVeg New Food Hub’s Post

Introducing Izelri Marx and Simoné van Niekerk, esteemed Directors at Sense Food Product Development! With their degrees in Consumer Sciences, Izelri and Simoné brings their expertise to the food industry. They are true experts in recipe development and are ready to assist you with any process challenge you may face. Having accumulated 10 years of experience in food product development, they have refined their skills to perfection. Their passion lies within creative problem solving, developing ground-breaking recipes, and extrusion processing technologies. Simoné's focus is on new and creative product innovation, problem solving, and understanding processing technologies. Izelri enjoys the technical aspects of development, especially in nutrition, recipe development and ensuring recipe success on processing equipment. #SenseFoodLeadership #ProfessionalExcellence #FoodProcessingInnovation #FoodProductDevelopment #RecipeDevelopment #Innovation #Problemsolving

𝐂𝐨𝐧𝐭𝐫𝐢𝐛𝐮𝐭𝐞 𝐭𝐨 𝐎𝐮𝐫 𝐔𝐩𝐜𝐨𝐦𝐢𝐧𝐠 𝐁𝐨𝐨𝐤! 📚 We are thrilled to invite you to contribute a chapter to our upcoming volume titled "𝑼𝒏𝒗𝒆𝒊𝒍𝒊𝒏𝒈 𝑪𝒖𝒔𝒕𝒐𝒎𝒆𝒓 𝑷𝒓𝒆𝒇𝒆𝒓𝒆𝒏𝒄𝒆𝒔 𝒊𝒏 𝑵𝒐𝒗𝒆𝒍 𝑭𝒐𝒐𝒅 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒊𝒆𝒔". This volume is to be published by the Taylor & Francis Group. This book aims to provide a clear, accessible overview of how emerging food technologies are reshaping consumer behaviour, preferences, and decision-making. We are looking for contributions that delve into the following areas: - 𝑻𝒉𝒆 𝒓𝒐𝒍𝒆 𝒐𝒇 𝒓𝒊𝒔𝒌 𝒑𝒆𝒓𝒄𝒆𝒑𝒕𝒊𝒐𝒏 𝒊𝒏 𝒏𝒐𝒗𝒆𝒍 𝒇𝒐𝒐𝒅 𝒄𝒉𝒐𝒊𝒄𝒆 - 𝑹𝒆𝒈𝒖𝒍𝒂𝒕𝒐𝒓𝒚 𝒂𝒏𝒅 𝒑𝒐𝒍𝒊𝒄𝒚 𝒊𝒎𝒑𝒍𝒊𝒄𝒂𝒕𝒊𝒐𝒏𝒔 𝒐𝒇 𝒏𝒆𝒘 𝒇𝒐𝒐𝒅 𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒊𝒆𝒔 - 𝑻𝒓𝒖𝒔𝒕, 𝒕𝒓𝒂𝒏𝒔𝒑𝒂𝒓𝒆𝒏𝒄𝒚, 𝒂𝒏𝒅 𝒄𝒐𝒎𝒎𝒖𝒏𝒊𝒄𝒂𝒕𝒊𝒐𝒏 𝒊𝒏 𝒕𝒉𝒆 𝒇𝒐𝒐𝒅 𝒔𝒖𝒑𝒑𝒍𝒚 𝒄𝒉𝒂𝒊𝒏 - 𝑪𝒖𝒍𝒕𝒖𝒓𝒂𝒍 𝒂𝒏𝒅 𝒔𝒐𝒄𝒊𝒆𝒕𝒂𝒍 𝒇𝒂𝒄𝒕𝒐𝒓𝒔 𝒔𝒉𝒂𝒑𝒊𝒏𝒈 𝒇𝒐𝒐𝒅 𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚 𝒂𝒄𝒄𝒆𝒑𝒕𝒂𝒏𝒄𝒆 - 𝑻𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒊𝒄𝒂𝒍 𝒊𝒏𝒏𝒐𝒗𝒂𝒕𝒊𝒐𝒏𝒔 𝒊𝒏 𝒇𝒐𝒐𝒅 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒊𝒐𝒏, 𝒑𝒂𝒄𝒌𝒂𝒈𝒊𝒏𝒈, 𝒂𝒏𝒅 𝒅𝒊𝒔𝒕𝒓𝒊𝒃𝒖𝒕𝒊𝒐𝒏 We welcome your unique perspectives and additional topic ideas! 📌 Interested? Please send us your areas of interest as soon as possible to receive the structure and submission details. The deadline for the first draft of your book chapter is 10 𝑫𝒆𝒄𝒆𝒎𝒃𝒆𝒓 2024. Please feel free to reach out to the editors at the following emails: 📧 Ashkan Pak seresht: ashkan.pakseresht@brunel.ac.uk 📧 Pantea Foroudi: Pantea.Foroudi@brunel.ac.uk Join us in exploring the dynamic intersection of technology, innovation, and consumer preferences in the evolving food industry! #CallForAuthors #FoodTech #ConsumerBehavior #Innovation #NovelFoodTechnologies #ResearchCollaboration #SubmitYourChapter #ConsumerPreferences #Attitude #FoodChoice #FoodDecisionMaking #FoodAcceptance #FoodRiskPerception

Raw footage of a candid interaction of our Food Scientist Heidi, working hand-in-hand with one of our consultants Joseph Lackie to test a groundbreaking concept for a client💡 Sometimes, when we need specialized expertise, we team up with external consultants ✨ This enhances our capabilities, accelerates innovation, and optimizes resource use. Two brains are better than one, right?🧠🫱🏽🫲🏼 #proteinpowder #foodscience #foodinnovation

🌟 Exciting News from Drink X! 🌟 We're thrilled to share that food scientists around Australia are using our Coffee Can Australia Oktober Can Seamer to can their drink prototypes right in the lab! 🧪 🥤 This innovative step is excellent for both storage and displaying the product, ensuring optimal freshness, and making it easier than ever to bring new flavours to life. Introducing our latest food scientist, Bradley Wardrop, who now has this can seamer on his bench in the Flavour Makers lab. For more info on Brad the amazing product development, process and food engineering work they do visit www.foodsmarts.com.au. This is a game-changer for developing new, delicious beverages! Key benefits of using the Oktober Can Seamer include: Preservation of Freshness: Seals in the freshness and flavour of the prototype drinks. Versatility: Suitable for a wide range of beverage types. Efficiency: Speeds up the prototyping process by allowing immediate canning. Professional Presentation: Provides a polished, market-ready appearance for prototypes. Recyclable and Environmentally Friendly: Seals up aluminium cans, which are recyclable and support sustainable practices. We invite other top food science innovators like Fonterra, BegaCheese, Asahi Beverages, Saputo Inc., The Australian Institute of Food Science and Technology - AIFST, UQ Business School, Guires Solution Pvt Ltd. and DRINKLAB to embrace using the can seamer as well. For all your Food Science needs visit www.foodsmarts.com.au. Stay tuned for more updates on our exciting collaborations and innovations! #DrinkX #Innovation #FoodScience #OktoberCanSeamer #FlavourMakers #BeverageDevelopment #BradWardrop #LabPrototypes #Sustainability #coffeecanaustralia

🔔We are excited to share our latest study “how does sharing information influence consumer acceptance towards ‘hypothetical’ precision fermented yogurt”. Precision fermented diary (PFD) is a novel technology used to produce milk proteins. With PFD products likely to be available soon in the UK, this study explored consumer acceptance of these products. Interestingly, all participants (n=62) were willing to try the yoghurts labeled as PFD. Sharing information about process and environmental impact of PFD increased liking of PFD and evoked more positive emotions. The results show promises that consumers will accept PFD when available. Furthermore, it suggests that when marketing products, sharing the right level of information may increase liking for sustainable products. To find out more, you can view the open access paper here https://lnkd.in/eAd6JyvZ Thank you for all co-authors’ hard work on this project, Hannah Ford, Margaret Thibodeau , Lydia Newton and Catherine Child. ❤️ Also thanks the editors at @International Journal of Food Science and Technology Charles Brennan and Julia Low for all your support for a smooth publishing experience. #sustainable-food #precision-fermented #sensory #consumer insight

🍞 Optimizing food production with DoE Behind every successful food product is a series of carefully conducted experiments. Design of Experiments (DoE) plays a vital role in optimizing food production, whether it’s perfecting a recipe or scaling up a process. By systematically exploring ingredient combinations and processing conditions, DoE helps food scientists and manufacturers deliver products that are both delicious and consistent. Imagine reducing waste, improving taste, and increasing shelf life—all while maintaining efficiency. That’s the power of DoE in the food industry. 🎯 Interested in how DoE can enhance food production? https://lnkd.in/d3Y_ySzR

Explore the future of the food industry with Knowledge Ridge expert, Jesus Velazquez. He reveals the transformative potential of plant-based meat alternatives. Get access to premium insights at Knowledge Ridge for exclusive industry knowledge. Seize the opportunity to stay ahead and drive your business toward success. Visit our website today www.knowledgeridge.com to learn more about Premium insights! #MarketTrends #BusinessGrowth #Innovation #R&D #TechInnovation #FutureTech #ExecutivePerspective

Transforming raw potential into quality products in the Meat Processing Lab. Our commitment to excellence drives us to innovate and achieve the best results in food science and technology. #FoodScience #MeatProcessing #Innovation #LabLife #Excellence

🍞 Optimizing food production with DoE Behind every successful food product is a series of carefully conducted experiments. Design of Experiments (DoE) plays a vital role in optimizing food production, whether it’s perfecting a recipe or scaling up a process. By systematically exploring ingredient combinations and processing conditions, DoE helps food scientists and manufacturers deliver products that are both delicious and consistent. Imagine reducing waste, improving taste, and increasing shelf life—all while maintaining efficiency. That’s the power of DoE in the food industry. 🎯 Interested in how DoE can enhance food production? https://lnkd.in/eqCMaHmb

What really is food science and technology?💡 Alright, today let's dive in and bust some myths about food science and technology!🌝 First things first, imagine you're like a food detective, exploring the secrets of your favorite snacks and meals.🕵️😅 🔹Food science is like solving puzzles about food, from how it grows in fields to what happens to it in your tummy. 🔸Here, you encounter units such as: •Human nutrition •Food microbiology •Food chemistry •Crop production •Horticulture e.t.c 🔹Food technology is like the superhero sidekick to food science, making food even better with cool inventions. 🔸Examples of units read under this are: •Food Engineering •Food product Development •Food packaging •Food production ✓But here's the deal, buddies: food science and technology isn't just about cooking the perfect pancake or baking the best cookies.❌ ✓It's more about understanding how food works and making sure it's safe and tasty for everyone. ✓So, if you're curious about why your apple slices turn brown or how they make chocolate so smooth, we are the folks to ask! ~To my fellow Food scientists and technologists as you unravel the mysteries of taste or innovating groundbreaking solutions to nourish our world, know that your curiosity and passion hold the key to unlocking a future where food is not just sustenance but a source of joy, health, and sustainability for all.😊 Keep exploring, keep innovating, and keep sharing your love for food with the world and always remember - the world of food is big and exciting!🌍🌟🍽️ #foodscience #foodtechnology #Instituteoffoodtechnologist #impression #foodblogger