Mealogic的动态

Imagine scanning your favorite snack and instantly knowing how processed it is—no more guessing!? Welcome to the future of smarter eating with FoodProX, the cutting-edge machine learning tool that empowers you to make healthier choices with just a tap. ?#SmarterEating #FoodProX #HealthyChoices #FoodTech #machinelearninginfood #AIinfood #Scanyourfood

There's still time to register for my webinar on "The #Ozempic Effect," happening today at 1 PM ET. You'll learn about latest trends in #weightloss meds, their impact on food consumption & how you can elevate your product offerings: https://lnkd.in/g_U_kdm6

#techtuesdays Updates Korean food tech company Nuvilab has launched a scanner that basically gives you data of the nutrient value of food on your plate. The scale uses 3D technology to scan pre- and - post meal plates, providing insights into foodtypes, amounts and nutritional content. I think this will be great for hospitals and sports teams, even gyms. Just imagine people can scan their meals without have to calculate each dish themselves. For more insights on the food technology presented at CES 2024 and other food industry news click ?? on the link below. #nuvilab #foodtech #ces2024 #foodnews #aiscanner #3dscanner https://lnkd.in/g-Eea3TQ

We'll need to collaborate to create a more equitable food system, according to a panel of experts at IFT FIRST. Food scientists and other partners—like government, businesses, universities, and more—should work together to meet the goals of providing healthy and affordable food for all. Also important is the growing "food as medicine" approach to health, which encourages using foods themselves to prevent and manage health concerns. Food scientists and their partners have a crucial role in further developing these functional foods, and further exploring the potential of this exciting area. Read more: https://hubs.la/Q02M6TrY0 #HealthyEquity #IFTFIRST #FoodTech #FunctionalFoods

?? SupplySide is reimagining its brand identity, taking its event and publication platforms to new heights! As the health and nutrition industries evolve, so must the ways we connect, innovate, and educate. SupplySide's fresh approach brings together global leaders under a unified purpose: fostering holistic connections across the supply chain. Events like SupplySide Global (formerly SupplySide West) and SupplySide Connect offer unparalleled opportunities for collaboration. These rebranded platforms also strengthen the industry's knowledge base through the SupplySide Supplement Journal and SupplySide Food & Beverage Journal. What do you think about the future of industry-focused events and publications? Can this shift bring about greater innovation? ?? #Innovation #HealthandWellness #SupplyChain #EventMarketing

How do you balance shelf life and product quality in your production process? This is a common challenge in food production. Retorting gives you longevity but impacts taste and texture. Cook & Chill methods maintain aesthetics and nutrition but still rely on preservatives and offer limited shelf life. That’s why I’m thrilled about what we’re achieving at Micvac. Our innovative technology extends the shelf life of ready meals to over 45 days while preserving taste, texture, and nutritional value. No added preservatives, no overprocessing. Proud to be part of a team that's leading the way in food innovation and sustainability.? #Micvac #FoodInnovation #Sustainability?

https://lnkd.in/ef8pxnbB I wonder why people always try to find goods and food cheaper. I could understand if they would search for better, more tasty or more healthy. But cheap food? #Cheap never can be #healthy or #good. Some say they have not the money for good food, but they have money for cigarettes and drinks. Same counts very often for polymer products in the automotive value chain. Cheap #polymers never can be #sustainable or at #highquality. A car is sold at prices of many 10k€ ($, ￥) but often the specification or buyer just asks for materials "it works is good enough" , because of budget and low price are the driver. Most of the OEM and TIERS don't look anymore into the potential for thinner and lighter design, that can be achieved with better performance materials. E.g. polymer derivates that allow faster processing by high flow go hand in hand with potential of reducing mass temperature during processing and involved energy and CO2 reduction. Where is our spirit for engineering that made us successful over the last decades? So why not using a material class with the attitude "best or nothing" and "best value for money" and looking to the process how to improve cost, quality and sustainability? It may cost 10-15% more in price per kg but with the value for improvements and higher functional safety it helps saving cost by more than 20%. And if it really comes to a quality issue with a so called #justworksisgoodenough material it cost millions of Euro to get it solved. You don't believe me? Contact me, I know many references.

Did you catch our new blog last week? Our Head of Insight has offered up some expert advice on what on what you can do to navigate the upcoming changes in the eating out market. Check out the highlights below and the full blog here: https://lnkd.in/dr8etGkC #BidfoodUK #Insight #Hospitality

If food companies can help their consumers to eat more healthy food they could change the world for the better. But it seems that healthy isn’t just about nutritional content - the processing food undergoes also matters. Dr Helen Clubb talks with Alex Massey on what we’re learning about the good, the bad and the crunchy of food processing, and why this needs thinking about, in this video over on the Food Hub. https://lnkd.in/evy-UA6M #FoodHub #Innovation #FoodAndBeverage Innovia Technology

Customers want more than just a meal - they want to feel good about what they’re eating. With QuornPro, you can deliver on taste, health, and sustainability in every bite. #CustomerSatisfaction #QuornPro #Foodservice