Sustainability in the Seafood Industry: Reducing Waste with Fish-Tell Technology In an age where sustainability is a necessity, the seafood industry faces significant challenges in ensuring that the fish we consume is both fresh and responsibly sourced. The introduction of innovative technologies, such as Fish-Tell, is transforming the way we assess fish freshness and manage […]
Olive oil, a staple in kitchens worldwide, is not immune to the clutches of fraud and counterfeit practices. The attraction of premium olive oil has led to a surge in adulteration schemes, where producers dilute the oil with lower-grade oils or additives. This deceptive practice not only compromises the quality and authenticity of the product […]
In a world where people are increasingly cautious about their diets and about the food they eat, particularly when it comes to consuming fish, ensuring freshness is key. However, conventional methods of assessing freshness are often inadequate, leaving both consumers and retailers vulnerable to the risks of dealing with subpar products. That’s why we’re introducing […]
What do Allura Red, acrylamide, and atrazine have in common? (Aside from alliteration, of course). These three compounds are among the most prevalent within their class of chemicals and have gone under the consumer radar for years. Allura Red is the most popular red food dye; acrylamide can be found in the most popular carbohydrate-rich […]
Endocrine disruptors are chemicals that interfere with the hormones in our bodies. These chemicals are capable of increasing and decreasing hormone production, mimicking hormones, changing hormones from one type into another, and interfering with hormone signaling (Crisp, 1998). Through these various mechanisms, endocrine disruptors have been linked to adverse developmental, reproductive, neurological, and immune effects […]
In 2016, global per capita fish consumption hit 20kg for the first time. In 2019, the trend had not stopped and consumption reached 20.9kg, setting a new record. For the Food and Agriculture Organization (FAO), the increase in per capita consumption of fish is the result of the development of aquaculture and of a general […]
The food industry has a long history with food dyes, both synthetic and nature-derived. They are widely used because humans eat with their eyes. It’s important, however, to question and evaluate the safety of these synthetic food dyes. There are examples of food dyes widely used for years, then banned due to negative health effects, […]
The food industry has a long history with food dyes, both synthetic and nature-derived. They are widely used because humans eat with their eyes. It’s important, however, to question and evaluate the safety of these synthetic food dyes. There are examples of food dyes widely used for years, then banned due to negative health effects, […]
Fungicides are any chemical compounds, naturally occurring or synthesized, or biological organisms that are used to kill or prevent or inhibit the growth of fungi and fungal spores. Fungi include yeast, molds, and mushroom. These organisms can damage crops, infect livestock, and produce toxic compounds. Because of this risk to agriculture, a great number of […]
Trans fat. By this time, surely a pair of words that brings up thoughts of ill health, negative effects, and disease. Research within the past decades has brought to light the risks associated with intake of trans fats, to the point where labelling has become mandatory and many institutions have called for outright bans of […]
