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<title>Latest Updates from Food Innovation</title>
<link>http://www.foodinnovation.org.uk/</link>
<description>Latest updates at www.foodinnovation.org.uk</description>
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<title>Sustainability and innovation</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Sustainability_and_innovation/</link>
<description>
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The associated review is from the annual conference of Association of Bakery Ingredient Manufacturers. The presentation was delivered by Wayne Martindale of the Food Innovation Centre. Wayne provides three highlighted caveats for attaining sustainability...
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<pubDate>Fri, 08 Aug 2008 09:11:00 +0100</pubDate>
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<title>Clean labels</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Clean_labels/</link>
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Preserving fresh produce without using sulphur dioxide This research has developed an alternative technology to the use of sulphur dioxide for preventing enzymatic discolouration of vegetables and fruit whilst still achieving the required shelf life. A...
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<pubDate>Fri, 08 Aug 2008 09:10:36 +0100</pubDate>
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<title>Consumer and labels</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Consumer_and_labels/</link>
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It is essential that the information regarding the food supply chain is communicated in a coherent way to the consumer. Two thirds of respondents to a 2006 Food Standards Agency (FSA) Consumer Attitudes Survey (FSA 2007, see Food Standards Agency...
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<pubDate>Fri, 08 Aug 2008 09:10:10 +0100</pubDate>
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<title>Consumer choice</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Consumer_choice/</link>
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Applying psychology to the food chain There exists a wealth of literature regarding food choice and food preference, and much of this is rooted in psychological theory. Applied work tends to be employed by health psychologists with a view to driving...
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<pubDate>Fri, 08 Aug 2008 09:09:40 +0100</pubDate>
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<title>Waste valorisation, consumer behaviour and industry practices</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Waste_valorisation,_consumer_behaviour_and_industry_practices/</link>
<description>
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Waste management and consumer behaviour has received increased attention since the publication of Food Matters by the UK Cabinet Office. Food Innovation has provided research solutions with food and beverage companies in this area where consumer...
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<pubDate>Fri, 08 Aug 2008 09:03:04 +0100</pubDate>
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<title>Liquid nitrogen</title>
<link>http://www.foodinnovation.org.uk/view/Food_and_drink_industry/Cold_processing/Liquid_nitrogen/</link>
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Liquid nitrogen systems offer a cost-effective alternative to traditional methods of food freezing and chilling - processing larger quantities faster, while occupying significantly less floor space. Tunnel Freezing and Chilling (inline or continuous...
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<pubDate>Sat, 07 Jun 2008 21:06:20 +0100</pubDate>
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<title>Performance improvement with Lean</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Performance_improvement_with_Lean/</link>
<description>
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Lean, Six Sigma and computerised scheduling and planning The food manufacturing sector is one of the largest manufacturing sectors in the UK with an annual turnover of £64 billion. It employs nearly 650,000 people in over 7,000 enterprises. Recent...
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<pubDate>Sat, 10 May 2008 19:59:39 +0100</pubDate>
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<title>Carbon footprint measurements</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Carbon_footprint_measurements/</link>
<description>
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The carbon footprint of your supply chain Carbon labelling of foods has become an important issue in creating innovative products. The need to reduce the carbon cost of products is driven by economic, social and environmental goals. The Food Industry...
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<pubDate>Sat, 10 May 2008 19:58:53 +0100</pubDate>
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<title>Carbon footprints</title>
<link>http://www.foodinnovation.org.uk/view/Innovation_reports_online/Carbon_footprints/</link>
<description>
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The carbon dioxide emission footprint of recipes for a range of bakery products. A view from the bakery We have developed a method for calculating carbon dioxide (CO2) emissions for the primary production and processing of specific bakery products using...
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<pubDate>Sat, 10 May 2008 19:58:17 +0100</pubDate>
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<title>Polyphenol health impacts</title>
<link>http://www.foodinnovation.org.uk/view/Reporting_Innovation/Innovation_in_technology,_processing_and_manufacturing/Nutrition/Polyphenol_health_impacts/</link>
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Polyphenolics and diet An important field of research today is the control of the reduction-oxidation or &lsquo;redox&rsquo; status of food and food components. Natural antioxidants in foods provide a dietary means to increase metabolic resistance toward...
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<pubDate>Sat, 10 May 2008 19:56:12 +0100</pubDate>
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<title>Supply chain opportunities</title>
<link>http://www.foodinnovation.org.uk/view/Reporting_Innovation/Innovation_in_technology,_processing_and_manufacturing/Management_systems/Supply_chain_opportunities/</link>
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Supply chain sustainability- is planning possible? Mathematical programming-based methodology can be used for the inclusion of life cycle assessment (LCA) criteria as part of the strategic investment decisions related to the design and planning of supply...
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<pubDate>Sat, 10 May 2008 19:55:37 +0100</pubDate>
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<title>Waste life cycle opportunities</title>
<link>http://www.foodinnovation.org.uk/view/Reporting_Innovation/Innovation_in_technology,_processing_and_manufacturing/Management_systems/Waste_life_cycle_opportunities/</link>
<description>
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Life cycles for waste management - the future system is biofuelled or recycled Solid waste treatments in Sweden have been assessed based on a life cycle perspective identifying advantages and disadvantages of different methods for treatment of solid...
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</description>
<pubDate>Sat, 10 May 2008 19:55:08 +0100</pubDate>
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<title>Lean methods</title>
<link>http://www.foodinnovation.org.uk/view/Reporting_Innovation/Innovation_in_technology,_processing_and_manufacturing/Management_systems/Lean_methods/</link>
<description>
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LEAN and Six Sigma in the food and drink sector. The ideas behind what is now termed Lean thinking were originally developed in Toyota&rsquo;s manufacturing operations - known as the Toyota Production System. These systems spread through its supply base...
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<pubDate>Sat, 10 May 2008 19:54:28 +0100</pubDate>
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<title>Algae and food</title>
<link>http://www.foodinnovation.org.uk/view/Reporting_Innovation/functional_food_innovations/Algae_and_food/</link>
<description>
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Marine algae as functional ingredients In the search of new functional food ingredients from algae Merichel Plaza, Alejandro Cifuentes and Elena Ibáòez Trends in Food Science & Technology 19 (2008) 31-39 Food types able to promote our health has...
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<pubDate>Sat, 10 May 2008 19:53:58 +0100</pubDate>
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<title>Forward looks in the UK</title>
<link>http://www.foodinnovation.org.uk/view/Reporting_Innovation/functional_food_innovations/Forward_looks_in_the_UK/</link>
<description>
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Cabinet Office report on the future of food Cabinet office Food: an analysis of the issues The Strategy Unit (2008) Discussion paper. This discussion document published this year provides an overview of what will be seen in the years to come. Changes in...
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<pubDate>Sat, 10 May 2008 19:53:34 +0100</pubDate>
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