The innovation earned the team the Second Runner-up Award at the FoSTAT Food Innovation Contest 2025
A student team from Nutrinex, the Department of Food Technology at the Faculty of Science, Chulalongkorn University, has developed an innovative twist on one of Thailand’s most beloved comfort ...
The new berry has been successfully trialled in the UK and the EU, constantly performing well across multiple seasons and diverse conditions
The James Hutton Institute is delighted to announce that it has successfully bred the UK’s first blueberry at its Invergowrie site.
Highland Charm is ...
The project is set to revolutionise the functional food, sports nutrition, and skincare industries
Queensland University of Technology (QUT) researchers are at the forefront of a groundbreaking $5.5 million initiative to commercialise human lactoferrin, a powerful protein known for its immune-bo...
Prof. Marc Pignitter
Cold-pressed oils are valued for their natural antioxidants and flavour. However, they can turn rancid quickly when heated, often before you can even serve a dish. In contrast, refined oils can withstand high temperatures but lose much of their nutritional value and contribu...
The science-driven, ingredient-specific research, conducted in collaboration with leading academic partner ETH Zurich, focused on microbial composition and metabolic effects in early nutrition
A new preclinical study, conducted by Pudenz et al., i demonstrates that combining chico...
New research reveals juniper berries, gin’s key ingredient, vary in flavour depending on region and harvest conditions.
A new study has found that the taste of gin, the UK’s favourite spirit, may be subtly changing due to shifting weather patterns and where juniper berries are grown.
Scie...
The new oils follow on from the company's optimised flaxseed oil, which has already been successfully launched
For the first time, cold-pressed edible oils can be heated to high temperatures and reused several times without any loss of quality. This makes them a high-quality and cost-effective a...
The study's findings were showcased at the American College of Sports Medicine annual meeting in Atlanta
Superbrewed Food, a trailblazer in innovative food ingredients, announces the presentation of research conducted in collaboration with Texas Woman's University. The study found that Pos...
A plant-based cheese made from pea protein and polysaccharides, not only stretches and melts but also delivers essential nutrients like calcium and vitamin D
A team of chemical engineers at UNSW Sydney has achieved a breakthrough in plant-based food innovation by creating a cheese alternative th...
The innovation tackles a pressing issue: over 30 per cent of the world’s food supply is lost after harvest, according to global estimates, enough to feed more than 1 billion people
In a groundbreaking development aimed at reducing post-harvest food waste, researchers from MIT and the Singapore...
Conducted by researchers from the University of Reading and the Madras Diabetes Research Foundation, the 14-day dietary intervention trial involved 30 healthy adults
A new clinical study published in the journal Clinical Nutrition suggests that incorporating dairy products into a plant-based die...
The pioneering development, recently published in NPJ Science of Food, promises to address one of the sector’s most persistent challenges—creating realistic and sustainable animal fat at scale
In a major breakthrough for the cultivated meat industry, scientists at The Roslin Institute have d...
Bühler Group established the GPIC as an R&D centre dedicated to uncovering the hidden potential of local grains in Nigeria and Africa
The Bühler Grain Processing Innovation Centre (GPIC) announced the launch of its new beginner-friendly and advanced courses aimed at individuals and compani...
Australian food scientists have reclassified dietary fibres beyond soluble and insoluble to better guide nutritional decisions and drive targeted health food products.
A new study published in Food Research International by RMIT University in Australia introduces a more detailed classification o...
The Institute aims to advance anti-ageing science and accelerate the development and commercialisation of innovative nutraceutical products to promote healthy longevity
SIRIO Pharma (SIRIO) the global nutraceutical contract development and manufacturing organisation (CDMO) – announces the laun...
The Food Hub Initiative is part of a broader Food Security Program designed to address food insecurity, provide essential food relief, and support student well-being
Tasmanian University Student Association (TUSA) partnered with the University to announce the launch of the Inveresk Food Hub in L...
This breakthrough provides a sustainable solution by using Aloe vera, a widely available agricultural byproduct, as a biocompatible scaffold
A new study published in npj Science of Food presents a significant advancement in cultured meat production by utilising Aloe vera as a natural, scalable, ...
The researchers developed a sustainable emulsion using carbon quantum dots (CQDs), innovative solid particles derived from clove essential oil residue
In a groundbreaking discovery, a team of scientists led by Jun-Won Kang, Assistant Professor in the Department of Food Science and Biotechnology ...
