The aim is to provide budding viticulturists, winemakers, innovators, agtech specialists, marketers, cellar door managers and more with a hands-on opportunity to hear directly from those with grape and wine sector expertise, nurturing their career interests Wine Australia has launched a transformational asset for students, teachers, and primary and high[Read More…]
Academic
AI tool launches to help producers reach markets
The project was commissioned by the Adelaide Business School at the University of Adelaide, and created in collaboration with Hydra Consulting and Web Design Café, with funding from End Food Waste Cooperative Research Centre and Food South Australia The University of Adelaide and Food South Australia have launched AskSASI, a[Read More…]
Chula Faculty launches egg white rice
This product is low in calories, filled with good-quality protein, high in calcium, complete with dietary fibres, and free of gluten Bangkok-based Chula Faculty of Allied Health Sciences has launched a ready-to-eat flourless rice innovation made from egg whites, branded “eggyday”. This product is low in calories, filled with good-quality protein, high in calcium,[Read More…]
FCUP researchers invest health benefits of edible flowers
As part of the project, the FCUP team will study how the components of these flowers are absorbed by the body through tests on cells that mimic those of the stomach and intestine Researchers from the Faculty of Sciences of the University of Porto (FCUP) are investigating the health benefits[Read More…]
Cesarbiotic Formula may reduce number of illness incidences
PolyU launched a study on infants’ health needs based on different delivery and feeding methods Two in five newborns in Hong Kong were delivered by C-section. The Hong Kong Polytechnic University (PolyU) study commissioned by Danone focuses on the long-term correlation between the eating habits of C-section babies and their[Read More…]
PolyU researchers develop novel fungus-based fat replacer AkkMore
This replacer not only helps lower the calorific content of food but also extends the shelf life of cream products A research team from the Research Institute for Future Food (RiFood) and the Department of Food Science and Nutrition (FSN) of The Hong Kong Polytechnic University (PolyU) has successfully developed AkkMore,[Read More…]
Oppy and G&M Farms unveil proprietary jumbo and pink blueberry varieties
Both developed by horticulture professor Dr Scott NeSmith of the University of Georgia and grown by G&M Farms in Fresno County, California The leading grower, marketer and distributor of fresh produce announces its groundbreaking collaboration with G&M Farms to introduce two exclusive proprietary blueberry varieties: Pink Cosmo and Hunkaberry. Both[Read More…]
Lee Kum Kee partners with HCSA Community Services
The Academy provides its trainees with valuable skills training, which in turn enhances their competency to secure employment in the F&B industry Lee Kum Kee, a global name in Asian sauces and condiments, announces its partnership with HCSA Community Services. The collaboration serves as a key sponsorship for HCSA Academy,[Read More…]
SFU researchers to develop Canadian local blueberries for first time
The research is being done in partnership with B.C.-based agritech company BeriTech Inc. with $1 million in support from the Weston Family Foundation A team of Simon Fraser University (SFU) researchers is working to develop new plant varieties and precision indoor growing techniques for producing fresh, local blueberries for the[Read More…]
Wild fish consumption can balance nutrient retention in farmed fish: research
The researchers found that consuming one-third of current food-grade wild-feed fish directly would be the most efficient way of maximising nutrients from the sea A recent study, published in Nature Food, investigated the nutrient flow from wild fish used as feed to farmed salmon. The study found that six out[Read More…]
