In an effort to reduce reliance on chemical pesticides, researchers at Wageningen University and Research (WUR) are developing a tool to help farmers choose the most effective and sustainable crop protection approaches for their unique operations.
A recent study has provided an overview of the levels and types of microbial contaminants present in 88 different plant-based ingredients used to make dairy alternatives, finding the microbial loads in different ingredients to be highly variable depending on difficult-to-control factors, as well as a high proportion of spore-forming microbes among the total microbial counts in many samples.
Although the use of glyphosate on crops poses a food safety risk and its use should be curbed, completely banning the substance too early may lead to farmers using chemical alternatives that are just as harmful to human and environmental health, according to experts from Wageniningen University and Research (WUR).
Scientists from Wageningen University and Research have created a model that considers multiple criteria to help industry reverse-engineer foods that are palatable, nutritious, sustainable, safe, and economically viable.
Wageningen University and Research (WUR) has announced the launch of its Safe Precision Fermentation (SAFERMENT) project, which is aimed at enhancing the safety of animal-free dairy protein production. The project consortium is still open to additional partners and encourages interested parties to contact WUR.
Wageningen University Food Safety Research recently launched a four-year project with the goal of developing an early warning system to detect the presence of mycotoxins in European cereal grains.
Researchers are investigating the use of antimicrobial peptides produced by bacteria as a food-safe, clean-label, and environmentally friendly alternative to chemical pesticides, which pose food safety and environmental health risks.
The Food and Agriculture Organization of the United Nations (FAO) and Wageningen University recently held a workshop about early warning tools and systems that can be used to manage imminent and emerging food safety issues.
The study, conducted within CARVE's public-private partnership, shows that using frozen foods might reduce consumers’ food waste.
August 4, 2017
Consumers create less waste from frozen vegetables, potato products and berry fruit than from fresh or alternatives in cans or jars, according to a study by Wageningen University & Research, The Netherlands.
