european food research and technology

European Food Research and Technology

Subject Area and Category

Food Science
Biochemistry
Biotechnology
Chemistry (miscellaneous)
Industrial and Manufacturing Engineering

Springer Verlag

Publication type

14382377, 14382385

Information

How to publish in this journal

The set of journals have been ranked according to their SJR and divided into four equal groups, four quartiles. Q1 (green) comprises the quarter of the journals with the highest values, Q2 (yellow) the second highest values, Q3 (orange) the third highest values and Q4 (red) the lowest values.

The SJR is a size-independent prestige indicator that ranks journals by their 'average prestige per article'. It is based on the idea that 'all citations are not created equal'. SJR is a measure of scientific influence of journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from It measures the scientific influence of the average article in a journal, it expresses how central to the global scientific discussion an average article of the journal is.

Evolution of the number of published documents. All types of documents are considered, including citable and non citable documents.

This indicator counts the number of citations received by documents from a journal and divides them by the total number of documents published in that journal. The chart shows the evolution of the average number of times documents published in a journal in the past two, three and four years have been cited in the current year. The two years line is equivalent to journal impact factor ™ (Thomson Reuters) metric.

Evolution of the total number of citations and journal's self-citations received by a journal's published documents during the three previous years. Journal Self-citation is defined as the number of citation from a journal citing article to articles published by the same journal.

Evolution of the number of total citation per document and external citation per document (i.e. journal self-citations removed) received by a journal's published documents during the three previous years. External citations are calculated by subtracting the number of self-citations from the total number of citations received by the journal’s documents.

International Collaboration accounts for the articles that have been produced by researchers from several countries. The chart shows the ratio of a journal's documents signed by researchers from more than one country; that is including more than one country address.

Not every article in a journal is considered primary research and therefore "citable", this chart shows the ratio of a journal's articles including substantial research (research articles, conference papers and reviews) in three year windows vs. those documents other than research articles, reviews and conference papers.

Ratio of a journal's items, grouped in three years windows, that have been cited at least once vs. those not cited during the following year.

Evolution of the percentage of female authors.

Evolution of the number of documents cited by public policy documents according to Overton database.

Evoution of the number of documents related to Sustainable Development Goals defined by United Nations. Available from 2018 onwards.

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European Food Research and Technology Latest Publications

Total documents, published by springer-verlag.

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Chestnut peels and wheat bran at different water level influence the physical properties of pan bread

AbstractIn breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves.

Effect of perforated disc height and filter basket on espresso coffee carbohydrates content and composition

The effect of durum wheat genotypes on cooking quality of pasta, photo-protective effects of furocoumarins on terpenes in lime, lemon and bergamot essential oils upon uv light irradiation, bioelectrochemical impedance analysis and the correlation with mechanical properties for evaluating bruise tolerance differences to drop shock in strawberry cultivars, a ready-to-use portable vis–nir spectroscopy device to assess superior evoo quality, effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts, application of a direct immersion—stir bar sorptive extraction (di-sbse) combined gc–ms method for fingerprinting alkylpyrazines in tea and tea-like infusions, sets of internal and external factors influencing olive oil (olea europaea l.) composition: a review, antioxidant stability of a novel peptide from porcine plasma hydrolysates by in vitro digestion/hepg-2 model, export citation format, share document.

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The European Federation of Food Science and Technology

The European Federation of Food Science and Technology (EFFoST) facilitates knowledge and technology exchange among food professionals. EFFoST creates opportunities for food scientist, engineers, technologists, policymakers and businesses in food and food-related areas to connect and collaborate with the objective to enhance the uptake of new technologies and developments. By supporting the further development of food science and technology, EFFoST aims to advance the production of sustainable and healthy food for all in a changing world .

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EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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Food systems

EU research policy on sustainable food systems, funding, collaboration and jobs, publications news and events

Sustainable food systems research and innovation

Business as usual is no longer an option in the way we produce, distribute and consume our food.

Population growth, urbanisation, migration, resource scarcity, climate change and environmental degradation are creating urgent and complex challenges.

Sustainable food systems are about making our food production system fairer, more sustainable and respectful to the environment and reconciling what we eat with the needs of the planet.

Research and innovation are key to making food systems more sustainable, resilient, inclusive and healthy. They are essential to reaching the United Nations’ Sustainable Development Goals and to achieving the policy objectives of the Farm-to-Fork Strategy and the EU Green Deal.

Research and innovation accelerate the transformation of food systems, and contribute to the evidence-base for strengthening their governance.

They also help develop and test solutions, overcome barriers and uncover new market opportunities.

Regional Innovation Valleys for Bioeconomy and Food Systems

In July 2022, the European Commission published the Communication “New European Innovation Agenda” (NEIA). The document presented five important flagships. Under Flagship 3 NEIA introduced the initiative of Regional Innovation Valleys (RIVs) .

Policy focus

Funding opportunities.

Calls for proposal on bioeconomy-related themes in Horizon Europe and information on the work programme.

Loans for projects in agriculture, forest-based, blue economy, waste management. Loansguaranteed by the European Fund for Strategic Investments for high-risk investment in food production and processing

Loans and guarantees to innovative businesses for research and innovation activities

The ECBF is part-funded by the Commission and invests in late-stage bioeconomy start-ups

Bioeconomy research related calls can be found in national rural development programmes, European Maritime and Fisheries Fund, Cohesion Fund for renewable energy projects, European Regional Development Fund for smart specialisation

Funding supporting the deployment of biobased solutions in carbon intensive sectors

The EU's funding instrument for the environment and climate action

Projects and results

The Commission's primary portal for results of EU-funded research projects in food-related areas.

Stories of particularly successful EU-funded food research projects

Thematic collections of innovative EU-funded research results in food innovation

Latest news, interviews and features about thought-provoking science and innovative research projects funded by the EU.

Access to real-time programme data with the ability to filter by country, region, theme and more.

Platform where framework programme participants present their results for you to search, contact their owners, and form partnerships.

Success stories

People love tomatoes so much that they are now the most important vegetable crop worldwide. But as world temperatures rise, the risk of losing this vital source of food has become very real.

A better understanding of microbial communities could bring profound benefits to the agri-food sector. The EU-funded MASTER project has developed a wide range of microbiome products, foods, services and processes.

Collaboration and jobs

Find partners for open EU calls for proposal

BBI JU connects key biobased sectors to ultimately create a sustainable and competitive biobased economy in Europe.

International cooperation in bioeconomy research and innovation helps tackle global challenges

Partnerships with EU countries on food system related issues

Innovation community of industry players, agrifood startups, research centres and universities from across Europe accelerating innovation to transform the food system

Initiative offering a shared strategic research and innovation framework for working towards sustainable bioeconomies in Central and Eastern European countries

Alliance of EU-funded projects dealing with bioeconomy promotion and communication

Strategic advice and orientation to support the EU Food 2030 policy

Researcher jobs in related fields

Scientific publications, tools and databases

Report by the Group of Chief Scientific Advisers on how to achieve a sustainable food system

Platform supporting policy making by bringing together knowledge on the bioeconomy from a wide range of scientific disciplines and sources

Platform bringing together experts and knowledge to help to tackle the root causes of food insecurity around the world.

Scientific food systems related research publications by the European Commission's Joint Research Centre (JRC)

The Commission's Joint Research Centre (JRC) compiles databases and develops software and modelling tools. You can access bioeconomy, agricuture and food research related ones here

Online library of EU bioeconomy, agriculture and food research publications

Single point of access to open data produced by the EU institutions - all data free to use for commercial and non-commercial purposes

Access to all scientific publications from Horizon 2020 via OpenAIRE

Regional Innovation Valleys for Bioeconomy and Food Systems are a thematic use case in support of the “New European Innovation Agenda” (NEIA) and its flagship initiative, “Regional Innovation Valleys” (RIVs). Regional Innovation Valleys aim to harness the potential of deep-tech innovation across...

News article
18 March 2024

Research and innovation news alert: The first day features the opening ceremony at 14:00 CET, a journey through the 40-year-old history of the EU R&I framework programme and discussions about its future, and culminates with the announcement of the Women Innovators Prize Ceremony at 17:00 CET.

31 January 2024

We invite young changemakers and stakeholders to register for the high-level event of the upcoming Bioeconomy Changemakers Festival (13-14 March, 2024 in Brussels and online).

Conferences and summits
Wednesday 20 March 2024, 14:00 - Thursday 21 March 2024, 18:00 (CET)
Brussels, Belgium
Live streaming available

Wednesday 13 March 2024, 09:00 - Thursday 14 March 2024, 17:00 (CET)

Monday 4 December 2023, 13:00 - Tuesday 5 December 2023, 17:00 (CET)

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European Food Research and Technology

Journal Abbreviation: EUR FOOD RES TECHNOL Journal ISSN: 1438-2377

About European Food Research and Technology

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Research Portal of the TU Dresden

European food research and technology.

ISSNs: 1438-2377, 0044-3026, 1438-2385, 0372-9419, 1431-4630

Additional searchable ISSN (electronic): 1438-2385

Springer Verlag

Scopus rating (2022): CiteScore 6.3 SJR 0.631 SNIP 1.091

ASJC Scopus subject areas

Biotechnology
Food Science
Chemistry (all)
Biochemistry
Industrial and Manufacturing Engineering

Library keywords

630 Agriculture and related technologies
640 Home and family management

Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

Research output : Contribution to journal › Research article › Contributed › peer-review

Glycation of N-epsilon-carboxymethyllysine

Quantification of maillard reaction products in animal feed, isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine ("rhamnolysine") and its precursor 3,6-dideoxy-l-mannosone, studies on the interaction of the aromatic amino acids tryptophan, tyrosine and phenylalanine as well as tryptophan-containing dipeptides with cyclodextrins.

European Food Research and Technology Impact, Factor and Metrics, Impact Score, Ranking, h-index, SJR, Rating, Publisher, ISSN, and More

Impact score.

Note: The impact score or impact index shown here is equivalent to the average number of times documents published in a journal/conference in the past two years have been cited in the current year (i.e., Cites / Doc. (2 years)). It is based on Scopus data and can be a little higher or different compared to the impact factor (IF) produced by Journal Citation Report. Please refer to the Web of Science data source to check the exact journal impact factor ™ (Thomson Reuters) metric.

Important Metrics and Factor

Aim and scope.

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: chemistry and biochemistry technology and molecular biotechnology nutritional chemistry and toxicology analytical and sensory methodologies food physics

About European Food Research and Technology

European Food Research and Technology is a journal covering the technologies/fields/categories related to Biochemistry (Q2); Biotechnology (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2); Industrial and Manufacturing Engineering (Q2) . It is published by Springer Verlag . The overall rank of European Food Research and Technology is 8083 . According to SCImago Journal Rank (SJR) , this journal is ranked 0.631 . SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come. SJR acts as an alternative to the Journal Impact Factor (or an average number of citations received in last 2 years). This journal has an h-index of 116 . The best quartile for this journal is Q2 .

The ISSN of European Food Research and Technology journal is 14382385, 14382377 . An International Standard Serial Number (ISSN) is a unique code of 8 digits. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic. European Food Research and Technology is cited by a total of 2912 articles during the last 3 years (Preceding 2022).

European Food Research and Technology Impact IF 2022-2023

The Impact IF 2022 of European Food Research and Technology is 3.93 , which is computed in 2023 as per its definition. European Food Research and Technology IF is increased by a factor of 0.33 and approximate percentage change is 9.17% when compared to preceding year 2021, which shows a rising trend. The impact IF , also denoted as Journal impact score (JIS), of an academic journal is a measure of the yearly average number of citations to recent articles published in that journal. It is based on Scopus data.

European Food Research and Technology Impact IF 2023 Prediction

Impact IF 2022 of European Food Research and Technology is 3.93 . If the same upward trend persists, Impact IF may rise in 2023 as well.

Impact IF Trend

Year wise impact if of european food research and technology. based on scopus data., european food research and technology h-index.

European Food Research and Technology has an h-index of 116 . It means 116 articles of this journal have more than 116 number of citations. The h-index is a way of measuring the productivity and citation impact of the publications. The h-index is defined as the maximum value of h such that the given journal/author has published h papers that have each been cited at least h number of times.

European Food Research and Technology ISSN

The ISSN of European Food Research and Technology is 14382385, 14382377 . ISSN stands for International Standard Serial Number.

An ISSN is a unique code of 8 digits. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic.

European Food Research and Technology Rank and SCImago Journal Rank (SJR)

The overall rank of European Food Research and Technology is 8083 . According to SCImago Journal Rank (SJR), this journal is ranked 0.631 . SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come.

SJR of European Food Research and Technology by Year

Ranking of european food research and technology by year, european food research and technology publisher.

European Food Research and Technology is published by Springer Verlag . It's publishing house is located in Germany . Coverage history of this journal is as following: 1996-2022 . The organization or individual who handles the printing and distribution of printed or digital publications is known as Publisher.

Call For Papers

Visit the official website of the journal/conference to check the further details about the call for papers.

Abbreviation

The IS0 4 standard abbreviation of European Food Research and Technology is Eur. Food Res. Technol. . This abbreviation ('Eur. Food Res. Technol.') is well recommended and approved for the purpose of indexing, abstraction, referencing and citing goals. It meets all the essential criteria of ISO 4 standard.

ISO 4 (International Organization for Standardization 4) is an international standard that defines a uniform and consistent system for abbreviating serial publication titles and journals.

How to publish in European Food Research and Technology

If your research field is/are related to Biochemistry (Q2); Biotechnology (Q2); Chemistry (miscellaneous) (Q2); Food Science (Q2); Industrial and Manufacturing Engineering (Q2) , then please visit the official website of this journal .

Acceptance Rate

The demand or interest of researchers/scientists in publishing in a specific Journal/Conference.
Peer review complexity and timeline.
The mix of unsolicited and invited submissions.
The time it takes from manuscript submission to final publication.
And Many More.

It is essential to understand that the acceptance rate/rejection rate of papers varies among journals. Some Journals considers all the manuscripts submissions as a basis of acceptance rate computation. On the other hand, few consider the only manuscripts sent for peer review or few even not bother about the accurate maintenance of total submissions. Hence, it can provide a rough estimation only.

The best way to find out the acceptance rate is to reach out to the associated editor or to check the official website of the Journal/Conference.

Frequently Asked Questions (FAQs)

What's the latest impact if of the european food research and technology.

European Food Research and Technology latest impact IF is 3.93 . It's evaluated in the year 2022. The highest and the lowest impact IF or impact score of this journal are 3.93 (2022) and 1.67 (2015) , respectively, in the last 9 years. Moreover, its average IS is 2.53 in the previous 9 years.

What's the SCImago Journal Rank (SJR) of the European Food Research and Technology?

The European Food Research and Technology has an SJR (SCImago Journal Rank) of 0.631 , according to the latest data. It is computed in the year 2023. In the past 9 years, this journal has recorded a range of SJR, with the highest being 0.816 in 2014 and the lowest being 0.592 in 2021. Furthermore, the average SJR of the European Food Research and Technology over the previous 9-year period stands at 2.53.

What's the latest h-index of the European Food Research and Technology?

The latest h-index of the European Food Research and Technology is 116 .

Who's the publisher of the European Food Research and Technology?

The European Food Research and Technology is published by the Springer Verlag , with its country of publication being the Germany.

What's the current ranking of the European Food Research and Technology?

The European Food Research and Technology is currently ranked 8083 out of 27955 Journals, Conferences, and Book Series in the latest ranking. Over the course of the last 9 years, this journal has experienced varying rankings, reaching its highest position of 5592 in 2014 and its lowest position of 8374 in 2021.

What's the abbreviation or short name for the European Food Research and Technology?

The standard ISO4 abbreviation for the European Food Research and Technology is Eur. Food Res. Technol. .

Is the "European Food Research and Technology" classified as a Journal, Conference and Proceedings, Trade Journal or Book Series?

European Food Research and Technology is classified as a journal that the Springer Verlag publishes.

What's the scope or major areas of the European Food Research and Technology?

Biochemistry
Biotechnology
Chemistry (miscellaneous)
Food Science
Industrial and Manufacturing Engineering

For a more comprehensive understanding of its scope, check the official website of this journal.

What's the ISSN of the European Food Research and Technology?

The European Food Research and Technology is assigned the following International Standard Serial Numbers (ISSN): 14382385, 14382377 .

What's the best quartile of the European Food Research and Technology?

The best quartile for the European Food Research and Technology is Q2 (2022).

What's the coverage history of the European Food Research and Technology?

The European Food Research and Technology coverage history can be summarized as follows: 1996-2022 .

Credits and Sources

Scimago Journal & Country Rank (SJR), https://www.scimagojr.com/
Journal Impact Factor, https://clarivate.com/

Impact Score, h-Index, and Other Important Details of These Journals, Conferences, and Books

Check complete list

Year wise Impact Score (IS) of European Food Research and Technology

Top journals/conferences in biochemistry, top journals/conferences in biotechnology, top journals/conferences in chemistry (miscellaneous), top journals/conferences in food science, top journals/conferences in industrial and manufacturing engineering.

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European Food Research and Technology - Impact Score, Ranking, SJR, h-index, Citescore, Rating, Publisher, ISSN, and Other Important Details

Published By: Springer Verlag

Abbreviation: Eur. Food Res. Technol.

Impact Score The impact Score or journal impact score (JIS) is equivalent to Impact Factor. The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as indexed by Clarivate's Web of Science. On the other hand, Impact Score is based on Scopus data.

Important details, about european food research and technology.

European Food Research and Technology is a journal published by Springer Verlag . This journal covers the area[s] related to Biochemistry, Biotechnology, Chemistry (miscellaneous), Food Science, Industrial and Manufacturing Engineering, etc . The coverage history of this journal is as follows: 1996-2022. The rank of this journal is 8083 . This journal's impact score, h-index, and SJR are 3.93, 116, and 0.631, respectively. The ISSN of this journal is/are as follows: 14382385, 14382377 . The best quartile of European Food Research and Technology is Q2 . This journal has received a total of 2912 citations during the last three years (Preceding 2022).

European Food Research and Technology Impact Score 2022-2023

The impact score (IS), also denoted as the Journal impact score (JIS), of an academic journal is a measure of the yearly average number of citations to recent articles published in that journal. It is based on Scopus data.

Prediction of European Food Research and Technology Impact Score 2023

Impact Score 2022 of European Food Research and Technology is 3.93 . If a similar upward trend continues, IS may increase in 2023 as well.

Impact Score Graph

Check below the impact score trends of european food research and technology. this is based on scopus data., european food research and technology h-index.

The h-index of European Food Research and Technology is 116 . By definition of the h-index, this journal has at least 116 published articles with more than 116 citations.

What is h-index?

The h-index (also known as the Hirsch index or Hirsh index) is a scientometric parameter used to evaluate the scientific impact of the publications and journals. It is defined as the maximum value of h such that the given Journal has published at least h papers and each has at least h citations.

European Food Research and Technology ISSN

The International Standard Serial Number (ISSN) of European Food Research and Technology is/are as follows: 14382385, 14382377 .

The ISSN is a unique 8-digit identifier for a specific publication like Magazine or Journal. The ISSN is used in the postal system and in the publishing world to identify the articles that are published in journals, magazines, newsletters, etc. This is the number assigned to your article by the publisher, and it is the one you will use to reference your article within the library catalogues.

ISSN code (also called as "ISSN structure" or "ISSN syntax") can be expressed as follows: NNNN-NNNC Here, N is in the set {0,1,2,3...,9}, a digit character, and C is in {0,1,2,3,...,9,X}

European Food Research and Technology Ranking and SCImago Journal Rank (SJR)

SCImago Journal Rank is an indicator, which measures the scientific influence of journals. It considers the number of citations received by a journal and the importance of the journals from where these citations come.

European Food Research and Technology Publisher

The publisher of European Food Research and Technology is Springer Verlag . The publishing house of this journal is located in the Germany . Its coverage history is as follows: 1996-2022 .

Call For Papers (CFPs)

Please check the official website of this journal to find out the complete details and Call For Papers (CFPs).

Abbreviation

The International Organization for Standardization 4 (ISO 4) abbreviation of European Food Research and Technology is Eur. Food Res. Technol. . ISO 4 is an international standard which defines a uniform and consistent system for the abbreviation of serial publication titles, which are published regularly. The primary use of ISO 4 is to abbreviate or shorten the names of scientific journals using the technique of List of Title Word Abbreviations (LTWA).

As ISO 4 is an international standard, the abbreviation ('Eur. Food Res. Technol.') can be used for citing, indexing, abstraction, and referencing purposes.

How to publish in European Food Research and Technology

If your area of research or discipline is related to Biochemistry, Biotechnology, Chemistry (miscellaneous), Food Science, Industrial and Manufacturing Engineering, etc. , please check the journal's official website to understand the complete publication process.

Acceptance Rate

Interest/demand of researchers/scientists for publishing in a specific journal/conference.
The complexity of the peer review process and timeline.
Time taken from draft submission to final publication.
Number of submissions received and acceptance slots
And Many More.

The simplest way to find out the acceptance rate or rejection rate of a Journal/Conference is to check with the journal's/conference's editorial team through emails or through the official website.

Frequently Asked Questions (FAQ)

What is the impact score of european food research and technology.

The latest impact score of European Food Research and Technology is 3.93. It is computed in the year 2023.

What is the h-index of European Food Research and Technology?

The latest h-index of European Food Research and Technology is 116. It is evaluated in the year 2023.

What is the SCImago Journal Rank (SJR) of European Food Research and Technology?

The latest SCImago Journal Rank (SJR) of European Food Research and Technology is 0.631. It is calculated in the year 2023.

What is the ranking of European Food Research and Technology?

The latest ranking of European Food Research and Technology is 8083. This ranking is among 27955 Journals, Conferences, and Book Series. It is computed in the year 2023.

Who is the publisher of European Food Research and Technology?

European Food Research and Technology is published by Springer Verlag. The publication country of this journal is Germany.

What is the abbreviation of European Food Research and Technology?

This standard abbreviation of European Food Research and Technology is Eur. Food Res. Technol..

Is "European Food Research and Technology" a Journal, Conference or Book Series?

European Food Research and Technology is a journal published by Springer Verlag.

What is the scope of European Food Research and Technology?

Biochemistry
Biotechnology
Chemistry (miscellaneous)
Food Science
Industrial and Manufacturing Engineering

For detailed scope of European Food Research and Technology, check the official website of this journal.

What is the ISSN of European Food Research and Technology?

The International Standard Serial Number (ISSN) of European Food Research and Technology is/are as follows: 14382385, 14382377.

What is the best quartile for European Food Research and Technology?

The best quartile for European Food Research and Technology is Q2.

What is the coverage history of European Food Research and Technology?

The coverage history of European Food Research and Technology is as follows 1996-2022.

Credits and Sources

Scimago Journal & Country Rank (SJR), https://www.scimagojr.com/
Journal Impact Factor, https://clarivate.com/
Issn.org, https://www.issn.org/
Scopus, https://www.scopus.com/

Note: The impact score shown here is equivalent to the average number of times documents published in a journal/conference in the past two years have been cited in the current year (i.e., Cites / Doc. (2 years)). It is based on Scopus data and can be a little higher or different compared to the impact factor (IF) produced by Journal Citation Report. Please refer to the Web of Science data source to check the exact journal impact factor ™ (Thomson Reuters) metric.

Impact Score, SJR, h-Index, and Other Important metrics of These Journals, Conferences, and Book Series

Check complete list

Feed protein: overview of EU production and options to diversify sources

Today, the European Commission publishes its latest forecasts on EU production, trade, and domestic use of a broad range of feed protein sources. Considering that for certain feed proteins, the EU is still reliant on imports, the Commission also publishes a study on the opportunities and limitations to diversify the protein sources. It appears that the choice of feed protein for livestock production remains dependent on several factors, with competitiveness being the main one. Profitability and strong value chains remain central to developing protein production in the EU. Reducing dependence on feed imports can contribute to EU strategic autonomy and ensure a more resilient and autonomous EU food system while improving sustainability.

Based on the available data for 2023/24, feed demand is assumed to remain stable at 71 million tonnes in crude protein compared to the previous marketing year. EU self-sufficiency for all sources of protein is expected to be at 75%. The EU remains fully sufficient in roughage, and it is still the main source of feed protein, representing 41% of total EU feed use. The share of all oilseed meals represents 27% of total feed protein use in the EU and the share of cereals represents 21%. However, for oilseeds meals, the EU only produces 27% of what it needs to feed its livestock sector.

The EU’s dependence on imports of protein products is mainly linked to pedoclimatic and structural reasons, such as the average size of holdings, the available land on the continent, the competitiveness of different crops, and overall, less favourable soil and climate for specific products, like soya beans. The Commission had already stated its intention to support plant protein production in its Communication on safeguarding food security and reinforcing the resilience of food systems published in March 2022.

Some progress can be observed. The EU’s production of protein-rich plants (oilseeds and dry pulses) is forecast to be at 7.2 million tonnes of crude protein in 2023/24, which represents a significant growth of 28% over the last 15 years.

Recommendations presented in the 2018 Commission report on the development of plant proteins in the EU have led to concrete support measures implemented in the current Common Agricultural Policy (CAP). Coupled income support for legumes and protein crops is included in 20 CAP Strategic Plans . The supported area is expected to grow from 4.2 million hectares in 2022 to 6.4 million hectares in 2023 and then to almost 7.1 million hectares in 2027. Moreover, eco-schemes foreseen in 20 CAP Strategic Plans also indirectly support the production of legumes.

The Commission is also investing in research and innovation in the field of protein crops and feeding systems under Horizon Europe and the European Innovation Partnership on Agriculture to make livestock production systems more sustainable, resilient, and circular. However, it is relevant to explore if more could be done at EU and national level to support farmers’ economic choices towards EU protein production.

Diversifying sources of protein feed

The study published today by the Commission, and conducted by an external research consortium, provides a comprehensive analysis of the factors guiding the choices of farmers and other actors in the chain and of options that could be put in place to support the EU production of protein feed. The feeding strategies reflect the diversity of the EU crop and livestock sectors. Throughout the EU, they are mainly driven by economic reasons, like the price of EU produced crops compared with imported crops. Farmers are also influenced by contractual arrangements, the presence of strong supply chains, legislative requirements related to specific types of farming like organic, and longstanding practices they are familiar with.

There is also a question of availability since an increase in diversification of production in the EU requires available agricultural land suitable for the needed crops. The study shows that replacing 50% of soya bean-equivalent imports would mean swapping 6.6 million hectares of other crops.

On the medium-long term, the possible options to reduce import dependency can thus only be a combination of different levers and alternatives that must be competitive, available over a longer period, meet the nutritional needs of animals and be reasonably priced. Among the various courses of actions suggested, the study mentions notably increasing the share of protein derived from grass in the ruminants’ diet, support public and private research to select more efficient varieties to improve yields and better use the nutritional value of raw materials, and fund training for farmers.

At EU policy level, the study recommends temporarily increasing coupled income support within the CAP for plant protein cultivation, in compliance with WTO rules. It also mentions that CAP operational programmes and rural development funds could further support farmers and the value chains to invest in alternatives. Action at national level is necessary to complete that at EU level. According to the study, Member States could systematically include measures to support cultivation of plant proteins in their CAP Strategic Plans but also set up national protein plans.

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European Journal of Food Science and Technology (EJFST) is an international peer-reviewed and referred journal published by European Centre for Research Training and Development, United Kingdom. The journal publishes original contributions at the forefront of new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high quality refereed original papers. The journal accepts outstanding contributions in technical and research papers. It also publishes book reviews of potential interest to readers. Papers submitted to this journal must be original, and are not considered in any other journal. The journal is published in both print and online versions. The online version of the journal is free access and downloads.

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IFPRI Global Food Policy report 2024 - Food Systems for Healthy Diets and Nutrition

Highlights :

The document presents a comprehensive overview of the need to shift towards healthier diets and the possible solutions.

Rationale for this shift

- A recent slowdown in progress in reducing hunger and undernutrition, combined with the rapid increase in overweight and obesity worldwide, along with the challenges climate change imposes on food systems, highlights the urgent need to transform our food systems.

- Many countries now face a double burden of malnutrition, where undernutrition and micronutrient deficiencies coexist with overweight and obesity, or diet-related NCDs, within individuals, households, and communities, and across the life course.

- Less than half of the world's population consumes diverse diets that include enough fruits, vegetables, and other nutritious foods. For many people, these nutrient-dense foods are unaffordable, not readily available, or not preferred for a variety of reasons. In low- and middle-income countries (LMICs), diets are rapidly evolving to include higher consumption of ultra-processed foods (UPFs), which have resulted from changing livelihoods and lifestyles, as well as the increased availability and marketing of these less expensive foods.

- Food systems have significant environmental and climate-related impacts, contributing around one-third of global greenhouse gas emissions and often negatively affecting land quality, water use, and biodiversity.

Healthy diets provide the nutrients needed for an active and healthy life. They include a diverse range of foods, such as fruits, vegetables, legumes, nuts, whole grains, and varying amounts of animal-source foods (ASFs). Healthy diets limit the consumption of foods high in sugar, salt, and fat, and provide high concentrations of nutrients, fiber, and other protective elements.

To achieve sustainable healthy diets, meaningful actions must be interlinked and supported by good governance. The document presents several promising approaches, including:

a. Demand-side approaches: These aim to promote changes in consumer behavior, make healthy diets more affordable, and improve food environments. Examples include national food-based dietary guidelines, social and behavior change (SBC) interventions, and nutrition-sensitive agriculture programs.

b. Addressing affordability and food environments: Improving the affordability of healthy diets is a major constraint in LMICs. This can be addressed through pro-poor economic growth, well-targeted social protection programs, and realigning agricultural policies towards nutrient-dense foods. Improving food environments includes providing information and incentives to consumers, such as labeling foods high in fat, salt, and sugar, and fiscal measures to nudge consumers towards healthier diets, such as taxes on sugar-sweetened beverages.

c. Improving the availability of healthy and sustainable foods: This can be achieved by leveraging food crops for better nutrition, ensuring the availability of sustainably produced animal-source foods, and strengthening value chains and markets. Examples include promoting crop diversification, introducing new species or intercropping, and using orphan crops.

d. Data and evidence: Urgent efforts are needed to support governments and other actors at all levels in using data and evidence to guide national nutrition plans, identify effective entry points for improving diets, set goals for their own food systems transformation efforts, and navigate trade-offs and conflicts of interest along the way.

European Food Research and Technology Impact Factor & Key Scientometrics

European food research and technology overview, impact factor.

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Journal ISSN: 14382377, 14382385

Publisher: springer verlag, history: 1996-ongoing, journal hompage: link, how to get published:, research categories, scope/description:.

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European food research and technology scr impact factor, european food research and technology scr journal ranking, european food research and technology scimago sjr rank.

SCImago Journal Rank (SJR indicator) is a measure of scientific influence of scholarly journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from.

European Food Research and Technology Scopus 2-Year Impact Factor Trend

European food research and technology scopus 3-year impact factor trend, european food research and technology scopus 4-year impact factor trend, european food research and technology impact factor history.

2022 Impact Factor 3.926 4.113 4.074
2021 Impact Factor 3.597 3.698 3.651
2020 Impact Factor 2.948 2.953 2.968
2019 Impact Factor 2.545 2.506 2.488
2018 Impact Factor 2.184 2.233 2.249
2017 Impact Factor 2.015 2.08 2.118
2016 Impact Factor 1.895 2.044 2.203
2015 Impact Factor 1.664 1.941 1.987
2014 Impact Factor 1.867 NA NA
2013 Impact Factor 1.641 NA NA
2012 Impact Factor 1.768 NA NA
2011 Impact Factor 1.873 NA NA
2010 Impact Factor 1.859 NA NA
2009 Impact Factor 1.617 NA NA
2008 Impact Factor 1.749 NA NA
2007 Impact Factor 1.283 NA NA
2006 Impact Factor 1.164 NA NA
2005 Impact Factor 1.293 NA NA
2004 Impact Factor 1.176 NA NA
2003 Impact Factor 1.339 NA NA
2002 Impact Factor 1.122 NA NA
2001 Impact Factor 0.744 NA NA
2000 Impact Factor 0.527 NA NA

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Impact factor (IF) is a scientometric factor based on the yearly average number of citations on articles published by a particular journal in the last two years. A journal impact factor is frequently used as a proxy for the relative importance of a journal within its field. Find out more: What is a good impact factor?

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European Food Research and Technology H-Index

The h-index is an author-level metric that attempts to measure both the productivity and citation impact of the publications of a scientist or scholar. The index is based on the set of the scientist's most cited papers and the number of citations that they have received in other publications

European Food Research and Technology H-Index History

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State of grocery Europe 2023: Living with and responding to uncertainty

The State of Grocery Retail Europe 2023: Living with and responding to uncertainty

In 2022, European grocery was characterized by unprecedented inflation and increasing consumer price sensitivity. Consumers traded down, and grocers experienced substantial cost pressure. The impact of the COVID-19 pandemic on the sector had largely concluded by the end of the year.

In the second half of 2023, we expect European grocery to start recovering. Key trends that will shape the sector this year include a gradual normalization of price and volume, a search for cheaper food, continued margin and cost pressure, a race for economies of scale, profitable online growth, retail media expansion, accelerated technology deployment, and intensified collaboration of grocers with their suppliers to drive sustainability.

Did anyone say inflation?

About the authors.

This article is a collaborative effort by Christel Delberghe and Anton Delbarre of EuroCommerce, Richard Herbert of Europanel, and Franck Laizet , Daniel Läubli , Rickard Vallöf , and Thomas Rüdiger Smith, representing views of McKinsey’s Retail practice.

Inflation was the leading topic on the minds of consumers, grocery retailers, and suppliers throughout 2022. General inflation in the European Union increased from 2.9 percent in 2021 to 9.2 percent in 2022, reaching a peak of 11.5 percent in October. Food inflation was even higher—in some countries, as much as twice as high as general inflation. Household economy experienced a significant pressure as expenses increased much faster than disposable income. 1 Disposable income based on Oxford Economics data. In response, many consumers traded down.

Overall grocery sales in Europe 2 Includes Belgium, Czech Republic, France, Germany, Italy, Netherlands, Poland, Portugal, Spain, Sweden, and the United Kingdom. grew by 2.9 percent in 2022 compared with 2021. This growth was the result of 10.7 percent higher prices, a decrease of 3.6 percent in volume sold, and a downtrading effect of 3.6 percent (Exhibit 1). This implies total grocery volume at 2.3 percent above 2019 levels, with significant variations among countries (see “ Food and grocery market KPIs ”).

Across Europe, consumer downtrading has led to substantial growth for private labels. Compared with 2021, the value share of private labels increased by 1.9 percentage points. However, only 0.8 percentage points of this increase can be explained by same-store downtrading. The remaining part is caused by faster-than-average price increases for private-label goods (0.8 percentage points) and above-average growth of the discount channel, which has a higher private-label share (0.3 percentage points). 3 Based on Europanel data.

Discounters gained 1.4 percent in market share in Europe relative to 2021. This was largely driven by a combination of aggressive footprint growth in recent years, recovery from the pandemic-related sales dip, price inflation faster than market average and an increase in price sensitivity in the market. Discounters grew at the expense of all other channels: traditional trade declined by 0.8 percentage points, hypermarkets by 0.2, online by 0.3, and supermarkets by 0.1. Online penetration mostly stagnated in 2022, except for the United Kingdom and Sweden, where it declined by about one percentage point. 4 See Food and grocery market KPIs.

About this research

The State of Grocery report is an annual global publication covering three continents, with dedicated reports for Asia, Europe, and North America. This year’s report, Living with and responding to uncertainty: The State of Grocery Retail 2023: Europe , is a continuation of a partnership between McKinsey & Company and EuroCommerce, designed to provide executives with a comprehensive view of the market and future trends. In preparing the report, we surveyed more than 12,000 consumers and around 50 grocery executives across Europe. We interviewed three industry thought leaders and pioneers. We combined EuroCommerce’s policy and sector knowledge with McKinsey’s global expertise and analytical rigor. We hope this report will offer new insights and perspectives that will help grocers living with and respond to uncertainty.

Because of cost inflation, lower volumes, and more price-sensitive customers, the margins of many European grocery retailers came under substantial pressure. Between 2019 and 2022, the average margin of European grocers decreased by three percentage points, our analysis shows. The EBITDA margin decreased by one percentage point, while the EBIT margin stagnated.

2023: Are we out of the woods?

Consumer confidence is returning as inflation eases, although it is still below prepandemic levels. According to most forecasts, inflation in Europe will continue to abate over the course of 2023. Consumer confidence in the EU has been rising for five consecutive months; the level measured in February 2023 (–20.6, compared with –29.8 in September 2022) was the highest since the beginning of the war in Ukraine. That said, consumer confidence is still lower than it was in January 2022, before the war in Ukraine (–10.9) and much lower than it was in January 2019, before the pandemic (–5.9).

Grocery CEOs also remain cautious. According to our survey of 47 European grocery CEOs, 44 percent expect 2023 to be worse than 2022, and 33 percent think it will be as challenging as 2022. Only 23 percent believe 2023 will bring an improvement in market conditions (Exhibit 2). Respondents agree that the key themes for 2023 are rising costs and margin pressure, downtrading, and an increased focus on private labels.

Drawing on our consumer research (Exhibit 3), CEO survey (Exhibit 4), and market analysis, we identified eight trends (Exhibit 5) that we believe will shape the grocery landscape in 2023 and beyond. Some of these themes represent an acceleration of trends we outlined in last year’s report, while others are new and will likely prompt grocery executives to reassess and adapt their existing strategies.

The eight trends

1. gradual normalization of price and volume.

We expect the first quarter of 2023 to be the turning point after which volume stays relatively stable and inflation gradually normalizes.

In 2022, we saw retail volumes decline across Europe by 3.6 percent compared with 2021. However, most of this drop in volume happened in the second quarter of 2022 because of fading effects associated with the COVID-19 pandemic. In the second half of 2022, volume stayed mostly stable compared with the previous quarters. 5 See Food and grocery market KPIs.

We therefore expect that volume will remain stable or slightly decline through 2023 versus the fourth quarter of 2022 run-rate levels, with lower volumes in the first quarter of 2023 than in the first quarter of 2022. Starting in the second quarter of 2023, we expect volume development to be flat or only slightly negative relative to 2022. This would result in a volume decline of 1 to 2 percent for the full year compared with the previous year (Exhibit 6).

While general inflation declined at the beginning of 2023, food inflation was still rising. However, food commodity prices have passed their peak and decreased significantly in the first quarter of 2023. 6 “Agriculture price index,” updated March 31, 2023. At the time of writing, the global agriculture price index was 12.8 percent below its April 2022 peak. Also, the household energy price index decreased by 8.3 percent in February 2023 compared with January 2023, taking the index 23.9 percent below its October 2022 peak. According to our analysis of historic data, food retail prices adjust to changes in commodity prices with a time lag of about six to twelve months. We therefore expect food inflation to slow down significantly in the second half of 2023.

Back to all trends ∧

2. A focus on cheaper food through private labels and discounters

Saving money on food remains a top priority for both high- and low-income consumers in 2023.

All income groups were trading down in 2022, and the difference between income groups diminished. At the beginning of 2022, respondents to our consumer survey who said they wanted to save money on food represented predominantly low-income households. Now, this intent can be observed across income brackets (Exhibit 7). The share of private labels increased across Europe by 1.9 percentage points on average, and the market share of discounters increased by 1.4 percentage points (see “ Food and grocery market KPIs ”).

In 2023, consumers plan to trade down further. According to our survey, 53 percent of consumers say they want to save more money on food, and 36 percent want to buy more private labels than they did in 2022. Consumers also plan to spend less on premium, healthy, and sustainable products to make ends meet. That said, healthy eating remains a key concern for consumers. Depending on the income group, 24 to 37 percent of consumers intend to focus on healthy eating in 2023.

Even if market conditions improve, consumers might continue buying private labels and shopping with discounters. Consumers are highly satisfied with private-label products, with 84 percent of respondents saying the quality of private labels is similar to or better than the quality of branded products. The average consumer is also quite satisfied with discounters. Our survey shows that the weighted average customer satisfaction score in Europe was 14 points higher for discounters than for other formats in early 2023. As a result, we expect that some consumers will not switch back from discounters to supermarkets. As the pressure on household budgets eases, supermarket operators may want to sharpen or upgrade their value propositions to lure target customers back into their stores. In 2022, we saw a strong correlation between market share development and the attractiveness of a grocery retailer’s private labels as perceived by consumers. We expect this to stay true in 2023.

3. Continued margin and cost pressure

The profitability of grocers was hit hard in 2022, and the pressure on margins, cash flows, and the cost of capital is likely to stay high in 2023.

Margins decreased for both grocery retailers and food processors (consumer-packaged-goods companies) between 2019 and 2022. The EBITDA margins of grocery retailers decreased by 1.0 percentage point, while the EBITDA margins of food processors decreased by 0.8 points (Exhibit 8).

We expect cost and margin pressure for grocery retailers to remain high at least in the first half of 2023 because salaries are likely to grow and many cost increases have not yet reached grocery retailers. According to our CEO survey, dealing with cost and margin pressure is a top 2023 priority for 88 percent of grocery leaders. While energy and many food producer prices peaked in the third quarter of 2022, it will take time for these increases to affect food processor prices and ultimately reach consumer prices set by grocery retailers. In addition, if governments were to introduce new regulation to limit retail prices, this would put further pressure on the margins of grocery retailers.

At the same time, the level of required investments for grocery retailers is increasing, putting additional pressure on the industry. Between now and 2030, the industry needs cumulative additional investments of €70 billion to €125 billion to drive sustainability, digitalization, IT improvements, and automation—an increase of 25 to 50 percent relative to current levels. 7 Transforming the EU retail & wholesale sector , a joint report from McKinsey and EuroCommerce, October 2022. Margin pressure and the increasing cost of capital will make it harder for grocery retailers to finance these investments. The weighted average cost of capital has increased from 2.6 percent in 2021 to 6.7 percent in 2022 because of higher interest rates. This makes it more expensive for grocers to borrow money or raise new capital. 8 “Cost of equity and capital (Europe),” Damodaran Online, January 5, 2023; “Cost of equity and capital (Europe),” Damodaran Online, January 5, 2022.

4. A race for economies of scale

Structural measures to achieve synergies and economies of scale are likely to intensify as smaller grocery retailers are disproportionately affected by current market developments.

The current environment has placed significant demands on grocery retailers to manage cost. Scale has long been a benefit in the market. For example, bringing large volumes to the table in negotiations with leading brands can lower the cost burden substantially. Similarly, investments in technology and sustainability are easier to absorb if they can be spread and leveraged across a large network of stores. In a situation characterized by increasing price sensitivity, margin pressure, and substantial investment needs, the value of scale will further increase.

In 2023, we foresee an accelerating race for economies of scale. Larger players may pursue more intense M&A strategies or seek to form broader partnerships—strategies that have often proved valuable in times of turmoil. In contrast, smaller players are likely to explore alternative ways of achieving scale, such as through bundle purchasing, joining franchising networks, and forming partnerships for joint investments. Some indications of this trend were already apparent in the second half of 2022. For example, Rewe has announced that it will invest €5 billion by 2025 to expand its footprint in Europe through targeted investments and smaller acquisitions. Ahold Delhaize took on the Jan Linders chain as an Albert Hejin franchisee. Aldi North announced that it will exit the Danish market, while Coop Denmark is merging formats to capture synergies. The Scandinavian purchasing group Coop is teaming up with the French retailer Carrefour to make French, Italian, and Spanish private-label products available in the Nordics.

Grandchild grocery shopping with grandpa, laughing in the aisle together. - stock photo

State of Grocery Europe 2024: Signs of Hope

5. the quest for profitable online growth.

After a period of postpandemic stagnation, we expect that e-grocery will return to moderate growth and that players will maintain a strong focus on profitability. Incumbents will face increasing pressure from pure players. Meal delivery will likely overtake e-grocery in terms of market size.

E-grocery penetration stagnated in 2022, but we expect it to return to a long-term growth trajectory going forward. Most EU countries have retained the growth they have seen during the COVID-19 pandemic.

Increasingly, consumers consider online and offline as independent channels with different value propositions. In the United Kingdom, for example, according to our Consumer survey, around 75% of customers shop online sometimes or always with a different banner than offline. Consumers choose the best offline offer and best online offer for respective journeys, and this requires retailers to ensure a strong offer per channel.

Some pure players, such as Rohlik, have already reached profitability and raised additional capital despite the challenging investor environment (see “ Clearing away the barriers ”). In contrast, quick-commerce players (instant grocery) might face another difficult year as economics and investor sentiment remain challenging. In the long run, we still see a market for instant grocery in Europe, but with higher price points than mainstream online supermarkets.

I believe online can be more profitable than offline, as long as you don’t try to be all things to all people. Tomáš Čupr, Group CEO, Rohlik Group

The market for meal delivery looks more promising. Meal delivery continues to grow more quickly than e-grocery (Exhibit 9). If the growth trajectory continues, meal delivery will overtake e-grocery in terms of market size in the next two to three years. Given the higher margins of meal delivery, the potential profitability of this market is also attractive.

Reaching profitability in e-grocery is a challenge, but we see an increasing number of players either reaching a break-even point or on a clear path to achieve it in the next year or two.

6. Retail media as a core profit center

Across Europe, top players are either launching or expanding their retail media businesses, which are likely to become a substantial EBIT driver for the grocery industry.

The emergence of retail media (RM) as the third wave of digital advertising puts grocery players in a favorable position to provide targeted advertising opportunities and helps boost their profitability. RM is highly attractive to advertisers because it allows for much more granular targeting than other forms of advertising. In addition, it allows advertisers to measure the return on ad spending (ROAS) much more accurately at the product level by using the retailer’s sales and website data. In the United States, RM sales make up to 10 percent of online food sales and yield EBIT margins exceeding 50 percent.

While RM is not a new phenomenon, there is a lot of growth potential yet to be captured in Europe. In 2022, the European RM market was worth about €10 billion, less than one-quarter of the value of the US market. 9 In 2022, the US retail media market reached $41 billion and about 12 percent of total media spending, while Europe reached €10 billion and about 7 percent, respectively. Total media spend based on Statista data. The European market is expected to grow to about €21 billion in 2025. 10 Daniel Knapp, “Retail media – megatrend for the next digital decade?,” IAB Europe, May 25, 2022. According to a McKinsey survey, 90 percent of CPG advertisers plan to increase their spending on RM in the next 12 months (Exhibit 10), compared with a cross-industry average of about 60 percent. This spending will mostly add to existing CPG spend allocated to grocers. To take advantage of this trend, 18 of the 30 largest European grocers have already launched or started to develop their RM businesses.

Looking forward, RM is likely to become a must-have for European grocers. Leaders are already scaling up their ecosystems beyond the core offering. For example, Carrefour has entered a partnership with Publicis and Citrus Ads to monetize joint capabilities and provide an RM platform for smaller grocery retailers (“RM as a service”). Ahold Delhaize has declared that it will buy stakes in the adtech platform Adhese. Tesco and Sainsbury’s have announced TV network deals to leverage their data for tailored TV advertising.

7. Systematic scaling of automation and technology

Technology remains an important driver of value creation for the industry, but it will require €40 billion in additional investments by 2030. Generative AI is emerging as a potential next frontier.

The automation of warehouses and stores continues to accelerate. In 2023, the EU-27 automation market for retail was worth €2.5 billion. It is expected to grow at an annual rate of 13 percent in the coming years, reaching about €6 billion in 2030. Grocery retailers increasingly automate their warehouses fully, including through automated picking and depalletizing. Automation is expected to be one of the largest investment categories required to enable the digital transformation of grocery in Europe. Cumulatively, the investment need will total about €18 billion by 2030 across the European grocery retail industry.

At the same time, IT modernization is becoming a key enabler of the technological transformation of grocery retail, and it puts a strain on investment budgets. IT modernization includes the migration of older legacy systems that are no longer supported to new systems, the acceleration of IT development to keep up with pure players, cloud computing, omnichannel implementation, and the adoption of new analytical tools. These efforts will cost grocery retailers up to €19 billion cumulatively by 2030. 11 Transforming the EU retail & wholesale sector , McKinsey, October 2022. However, IT modernization also offers a massive opportunity for value creation if it is set up and conducted as a true business transformation.

Advanced analytics is becoming more mature, and it is increasingly part of the DNA of grocery retailers. We see more grocers moving beyond exploring and testing to building core capabilities for executing high-impact use cases. The EBIT margins of grocers can be improved by about one percentage point with analytics applications that were ready to deploy at the time of writing. About 80 percent of this potential is linked to ten use cases, including pricing, store-specific SKU selection, and supply chain planning.

Looking ahead, generative AI (GenAI) has the potential to unlock new value pools (Exhibit 11). The most promising examples of GenAI applications are expected to be in marketing (for example, creating personalized creative content and messages) and customer interaction (for instance, enhancing conversational chatbots and virtual assistants).

8. Supplier collaboration to solve for sustainability

The importance of sustainability continues to increase for grocers, despite the current dip in consumer demand. While the investments required to reduce Scope 1 and 2 emissions are substantial, the necessary actions are clear. In contrast, Scope 3 requires further understanding.

Defining scope emissions

Scope 1—direct emissions generated by an organization

Scope 2—emissions generated by production of purchased energy

Scope 3—indirect emissions from up and down the value chain

Regardless of the current dip in consumer demand for sustainable products, the decarbonization of grocery is picking up speed, driven by the European Green Deal, the expectations of investors, and a shift to green debt financing. The number of retailers with operations in Europe that have set science-based targets for decarbonization increased from 56 in 2021 to 110 in 2022. Among grocery retailers, this number increased from 22 in 2021 to 36 in 2022. 12 “Companies taking action,” Science Based Targets, accessed April 5, 2023.

Retailers have a clear understanding of the initiatives that are required to address Scope 1 and 2 emissions. More than 60 percent of greenhouse-gas emissions in Scope 1 and 2 can be abated in a way that saves cost and yields a positive net present value (NPV)—for example, investing in more energy-efficient freezers. However, these initiatives require substantial capital expenditures that could total €25 billion to €65 billion by 2030 across the European grocery retail industry. 13 Transforming the EU retail & wholesale sector , McKinsey, October 2022.

Since Scope 1 and 2 emissions represent only 7 percent of all emissions associated with retail (Exhibit 12), engaging suppliers and consumers to reduce Scope 3 emissions will be crucial to reach net zero. Meat and dairy production should take priority, as these categories represent half of all Scope 3 grocery emissions. 14 Bartosz Jesse, Alessa Perotti, and Daniel Roos, “ Decarbonizing grocery ,” McKinsey, July 22, 2022.

To move the needle on Scope 3, retailers are starting to establish joint initiatives with their suppliers. For example, Carrefour has engaged suppliers to commit to reducing their CO 2 emissions by 20 megatons by 2030. Tesco has partnered with a bank to offer preferential borrowing rates to suppliers that disclose carbon data. Programs for consumer engagement are also emerging. For example, Kesko has launched an app through which consumers can set and monitor climate targets for their shopping baskets.

Implications for grocers

The current environment is challenging, but it offers opportunities to grocers that act boldly. According to our research, companies that took decisive action during the global financial crisis of 2007–08 performed better throughout the crisis and experienced higher growth once the crisis was over than those that did not. On average, these outperformers reduced their costs more aggressively than competitors during the crisis, which gave them the capacity to invest in growth opportunities. They also divested nonperforming parts of their business (for example, certain formats) more systematically than their peers. Once the crisis was winding down, these companies were among the first and the most determined to make investments and acquisitions in attractive growth segments. Looking ahead, we see three strategic priorities for grocery retailers that will help them emerge stronger from the current period of disruption and uncertainty.

Strengthening private-label assortments and capabilities

A stronger private-label capability will help retailers remain attractive while consumers are trading down and during the subsequent recovery period. Our experience shows that a broader and more attractive private-label offering in the lower-priced part of the assortment shows the highest correlation with market share gains in the current market environment. To succeed, grocery retailers might want to take inspiration from the mindset and practices of leading CPG companies in the way they manage their private-label offerings. Additionally, they should consider building a design-to-win approach that revolves around key consumer needs and global trends such as value, health, and sustainability. To claim their fair share of growth during a potential recovery period in the second half of the year, retailers should also start thinking about innovations in the premium part of their assortment.

A strong private-label design capability will also help to differentiate the assortment offering.

Creating room for investments by acting boldly on profitability

To tackle cost and margin pressure effectively, grocers need to manage operational expenditure tightly. To create the necessary fact base for data-driven supplier negotiations and price setting, grocery retailers will want to examine how the prices for ingredients and other supplier costs (such as energy) are changing and seek to understand how this should be reflected in the purchase price of each product. Taking a cross-functional view of supply chain costs and looking at them end to end from supplier to store can unlock further opportunities to increase efficiency. In parallel, grocery retailers should seek to boost the productivity of capital expenditure—for example, by challenging infrastructure investments and reviewing store footprints. Another important lever to free up funds for investments in future growth is to identify and divest parts of the business (for instance, store formats, channels, or categories) that do not yield enough profit and do not support the company’s strategic objectives. Moreover, grocery retailers will want to accelerate their online ventures’ path to breakeven. For example, they could tailor the online value proposition more to online customer needs, invest in supply chain automatization, and tap into high-margin adjacent opportunities such as retail media and meal delivery.

Investing in future growth

While the two strategic priorities above represent areas of immediate focus for most grocery retailers, it is equally important to look further ahead and invest in future growth drivers such as analytics, sustainability, and e-grocery.

Moving from analytics exploration to implementation. To unlock the full potential of analytics, grocers need to shift gears from exploring and testing use cases to building the required capabilities for implementing them at scale and embedding them into their daily processes. In our experience, 80 percent of the value from implementing analytics comes from ten use cases, so companies should focus their management attention on these.
Collaborating across the value chain to reduce emissions. The required reduction in Scope 1 and 2 emissions is often NPV-positive and should therefore be implemented as soon as possible. 15 Bartosz Jesse, Alessa Perotti, and Daniel Roos, “ Decarbonizing grocery ,” McKinsey, July 22, 2022. But net zero can only be achieved by collaborating across the value chain. Grocery retailers have an essential role to play in helping suppliers and consumers navigate the reduction of Scope 3 emissions, especially in high-emission categories such as meat and dairy. Generally, grocers should ensure that sustainable alternatives are available on their shelves and create transparency for consumers.
Gearing up for future e-grocery growth. While online shopping did not grow in 2022 and is still losing money on average, we believe it will reach profitability within the next two to three years and at least double by 2030. Investing in e-grocery now, and possibly also in meal delivery, might enable grocery retailers to overtake organizations that are currently reducing their investments.

Christel Delberghe is director general of EuroCommerce, where Anton Delbarre is chief economist. Richard Herbert is global insight director at Europanel. Franck Laizet is a senior partner in McKinsey’s Paris office, Daniel Läubli is a senior partner in the Zurich office, Rickard Vallöf is a partner in the Gothenburg office, and Thomas Rüdiger Smith is a partner in the Copenhagen office.

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Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage)

Original Paper
Published: 03 June 2024

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Xiaoran Wang 1 ,
Youyou Lu 1 , 2 &
Xiaohong Wang 1 , 2

Background: Salmonella , is one of the most important pathogens causing foodborne illnesses worldwide. The early detection of Salmonella is essential to minimize the risk. Herein, the nanoprobe (CS-AuNPs@phage-T156) for Salmonella was obtained by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs) with phage T156. Results: In the presence of target Salmonella , the CS-AuNPs@phage-T156 specifically recognized and adsorbed on the surface of Salmonella , then induced the aggregation of gold nanoparticles and the color changes from red to purple, which enabled visual detection. The concentration of Salmonella was quantified by the absorption ratio (A 680 /A 526 ), with a wide linear range from 1.2 × 10 1 CFU/mL to 1.2 × 10 6 CFU/mL. Under the optimal experimental conditions, this assay possessed a potent selectivity characteristic quickly toward Salmonella , with a detection limit of 12 CFU/mL. Conclusion: This simple and rapid detection method is expected to provides a novel identification element for the detection of Salmonella by intuitive visualization judgment and quantitative analysis.

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This work was supported by the Key R & D Program of Hubei Province [2022BBA0057-02] and the National Key R&D Program of China [2019YFC1606001].

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Yan, Y., Wang, X., Lu, Y. et al. Visualization and quantitative detection of foodborne Salmonella Typhimurium by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs@phage). Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04576-y

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Background: Salmonella, is one of the most important pathogens causing foodborne illnesses worldwide. The early detection of Salmonella is essential to minimize the risk. Herein, the nanoprobe (CS-AuNPs@phage-T156) for Salmonella was obtained by functionalizing cysteamine (CS) stabilized gold nanoparticles (CS-AuNPs) with phage T156. Results: In the presence of target Salmonella, the CS-AuNPs ...

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Research Portal of the TU Dresden

ASJC Scopus subject areas

Library keywords

Related content

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European Food Research and Technology Impact, Factor and Metrics, Impact Score, Ranking, h-index, SJR, Rating, Publisher, ISSN, and More

Important Metrics and Factor

About European Food Research and Technology

European Food Research and Technology Impact IF 2022-2023

European Food Research and Technology Impact IF 2023 Prediction

Impact IF Trend

European Food Research and Technology ISSN

European Food Research and Technology Rank and SCImago Journal Rank (SJR)

SJR of European Food Research and Technology by Year

Call For Papers

Abbreviation

How to publish in European Food Research and Technology

Acceptance Rate

Frequently Asked Questions (FAQs)

What's the SCImago Journal Rank (SJR) of the European Food Research and Technology?

What's the latest h-index of the European Food Research and Technology?

Who's the publisher of the European Food Research and Technology?

What's the current ranking of the European Food Research and Technology?

What's the abbreviation or short name for the European Food Research and Technology?

Is the "European Food Research and Technology" classified as a Journal, Conference and Proceedings, Trade Journal or Book Series?

What's the scope or major areas of the European Food Research and Technology?

What's the ISSN of the European Food Research and Technology?

What's the best quartile of the European Food Research and Technology?

What's the coverage history of the European Food Research and Technology?

Credits and Sources

Impact Score, h-Index, and Other Important Details of These Journals, Conferences, and Books

Year wise Impact Score (IS) of European Food Research and Technology

European Food Research and Technology - Impact Score, Ranking, SJR, h-index, Citescore, Rating, Publisher, ISSN, and Other Important Details

European Food Research and Technology Impact Score 2022-2023

Prediction of European Food Research and Technology Impact Score 2023

Impact Score Graph

What is h-index?

European Food Research and Technology ISSN

European Food Research and Technology Ranking and SCImago Journal Rank (SJR)

European Food Research and Technology Publisher

Call For Papers (CFPs)

Abbreviation

How to publish in European Food Research and Technology

Acceptance Rate

Frequently Asked Questions (FAQ)

What is the h-index of European Food Research and Technology?

What is the SCImago Journal Rank (SJR) of European Food Research and Technology?

What is the ranking of European Food Research and Technology?

Who is the publisher of European Food Research and Technology?

What is the abbreviation of European Food Research and Technology?

Is "European Food Research and Technology" a Journal, Conference or Book Series?

What is the scope of European Food Research and Technology?

What is the ISSN of European Food Research and Technology?

What is the best quartile for European Food Research and Technology?

What is the coverage history of European Food Research and Technology?