The Shanghai Creative Centre positions the company to capture a greater share of the Asian market IFF, a global leader in food and beverage, home and personal care, scent, and health announced that it aims to complete the renovation and expansion of its facilities in Shanghai Hongqiao Airport Business Park,[Read More…]
R & D
University of Stirling finds Pickle Juice effective in preventing muscle cramping
The study conducted by Thomas Cannon has once again proven Pickle Juice’s effectiveness in stopping and preventing muscle cramps A groundbreaking study conducted by Thomas Cannon at the University of Stirling reveals that Pickle Juice significantly prevents muscle cramping in competitive swimmers, independent of their sweat rate and hydration status. Cannon’s research focused on the persistent issue of[Read More…]
Archer Roose and Cornell University revolutionise canned wine category
Award-winning study unveils groundbreaking solutions to key quality challenges, paving the way for future wine innovations Archer Roose, a trailblazer in the premium canned wine sector announced its collaboration with Cornell University’s Food Science Department in a groundbreaking study that sets a new benchmark for the industry. The research, titled “Hydrogen Sulfide Formation in[Read More…]
La Trobe Institute to tackle Australia’s food security
LISAF will establish a $28 million ARC Industrial Transformation Research Hub for Protected Cropping (PC Hub) with funding from the Federal Government Australia based La Trobe Institute for Sustainable Agriculture and Food (LISAF) officially launched, to undertake research and innovation across the agri-food-health chain, aiming to enhance profitability for producers while also improving product[Read More…]
Research says Vibrio bacteria in seafood expected to increase
EFSA’s experts analysed the possible effects climate change could have on a wide range of food safety-related issues, including Vibrio bacteria in seafood The prevalence of Vibrio in seafood is expected to increase both globally and in Europe because of climate change, especially in low-salinity or brackish waters, according to the European Food Safety Authority’s (EFSA) latest[Read More…]
MSU, CANR partner with African Food Security
This collaboration will bring a major aspect to our development of a world-class project on the African continent via skills transfer Michigan State University (MSU) College of Agriculture and Natural Resources (CANR) has signed a letter of intent (LoI) to discuss and explore collaborative opportunities with African Food Security (AFS), an[Read More…]
Nestlé develops methods to reduce fat in dairy ingredients
This fat reduction leads to lower calorie levels compared to full-fat milk Nestlé R&D teams have now found a way to reduce the fat present in milk powder by up to 60 per cent, without compromising on quality, taste and creamy texture. Key to this breakthrough innovation is the controlled aggregation of[Read More…]
Bloomage launches MitoPQQ and presents hyaluronic acid research
This breakthrough innovation accelerate the transformation of longevity factor -NAD+, and promote the efficient operation of mitochondria, a critical coenzyme for cellular metabolism Bloomage, a global leader specialising in hyaluronic acid and other bioactive substance innovations, launched its new product – MitoPQQ and presented its latest hyaluronic acid research at[Read More…]
NOAA Fisheries opens Oyster Breeding Centre
They aim to breed disease-resistant oysters that are resilient in the face of current and changing environmental conditions NOAA Fisheries and the U.S. Department of Agriculture’s Agricultural Research Service launched a new, state-of-the-art Northeast Oyster Breeding Centre in June 2024. The centre is an investment that will bolster shellfish farming[Read More…]
Snackification and innovation transform global seafood market
This presents a significant potential for increasing the consumption of healthy and sustainably sourced seafood The Norwegian Seafood Council (NSC) research has shown that 3 out of 4 seafood consumers are influenced in their choice of retailer by a wide variety of seafood options. This preference for choice, along with[Read More…]
