Research partnership paves way for next-gen meat substitutes

Research partnership paves way for next-gen meat substitutes

Plant Meat Matters, a four year public-private partnership paving the way for a new generation of meat substitutes, is launching this spring. With partners covering...
Unavoo cut 100% sugar with natural sweetener ‘breakthrough’

Unavoo cut 100% sugar with natural sweetener ‘breakthrough’

Food technology company Unavoo, is launching a new product that will fully eliminate added sugar and artificial sweeteners from food and drinks. Unavoo Sweetener –...
Scientists shed dependence on seasonality with fast growing broccoli

Scientists shed dependence on seasonality with fast growing broccoli

Scientists at the John Innes Centre are reducing dependence on seasonality by developing a new line of fast-growing sprouting broccoli that goes from seed...
VTT transforms insects into raw materials for meatballs & falafel

VTT transforms insects into raw materials for meatballs & falafel

VTT Technical Research Centre of Finland has developed food ingredients from mealworms and crickets which, due to their promising structure and flavour, have the...
NIFA ploughs $1.85m into potato breeding research

NIFA ploughs $1.85m into potato breeding research

The US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) is ploughing $1.85 million into regional potato breeding research. The research will...
Dairy alchemy – Fonterra churn gold into butter

Dairy alchemy – Fonterra churn gold into butter

In order to meet demand from manufacturers in the Middle East market, Fonterra’s R&D centre has developed a new white butter. The company’s butter is...
BioAg Alliance launches yield-boosting microbial seed coating

BioAg Alliance launches yield-boosting microbial seed coating

As part of their commitment to develop and commercialize innovative microbial solutions for farmers through The BioAg Alliance, Monsanto Company and Novozymes today shared...
No whey! Stilton leftovers brewed into beer

No whey! Stilton leftovers brewed into beer

Whey may be on-trend for boosting protein levels in sports and health nutrition, but a brewery has teamed-up with Arla and come up with...
Givaudan expands Singapore Flavour Innovation Centre

Givaudan expands Singapore Flavour Innovation Centre

Givaudan has invested CHF 5 million (£4.7 million) in an expansion of its Flavour Innovation Centre (FIC) in Singapore. The FIC is home to the...
Coagulant removes bitterness developing in soft cheese

Coagulant removes bitterness developing in soft cheese

Chr. Hansen has launched a new coagulant which eliminates bitter notes developing throughout the shelf life of soft cheese to the benefit of manufacturers...

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