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…]
Academic
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…]
Discovery in peanut defence mechanisms offers hope for disease resistance
This study offers insights that will be pivotal for breeding groundnut varieties that are fully resistant to Aspergillus infection in the future The discovery of a natural defence mechanism in peanuts that resists fungal infection holds promise for the future development of disease-resistant peanut varieties. Peanut, an economically significant oilseed,[Read More…]
Concept of edible campus takes place in Australia
The researchers leading this project, Professor Karen Charlton and Dr Anne McMahon, are passionate about food quality, affordability and sustainability for students and staff A team of nutrition and dietetics experts in Australia are promoting the concept of edible campuses by introducing an aquaponics system at the University of Wollongong[Read More…]
Chinese scientists decipher genetic code of double-grain rice
The research team conducted large-scale chemical mutagenesis on clustered-spikelet rice germplasm, creating about 10,000 clustered-spikelet rice muted lines, and studied their panicles one by one in the field Chinese scientists have made a breakthrough in agricultural science by deciphering the genetic basis behind the formation of clustered-spikelet rice. This distinctive[Read More…]
How home food availability affects young children’s nutrient intake: study
A new study from the University of Illinois Urbana-Champaign looks at changes in home food availability and nutrient intake for children from 2 to 4 years old Early childhood is an important time for learning about nutrition and establishing healthy eating behaviours. Young children rely on parents to provide food options, and the availability[Read More…]
Common plants could help reduce food insecurity, researchers find
The researchers found that the Carolina strain of Azolla is more digestible and nutritious for humans than Azolla varieties that grow in the wild and also are cultivated in Asia and Africa for livestock feed An often-overlooked water plant that can double its biomass in two days, capture nitrogen from[Read More…]
