The techno-fresh processing method uses pesticide-free, pristine lettuce that is grown in a highly hygienic environment Japan-based company Spread has developed the Techno Fresh processing method which allows for an increase in the shelf life of cut lettuce of up to 2 times while preserving freshness, taste, and quality. Spread has also[Read More…]
R & D
Scientists in Finland release recipe for lab-grown coffee
The VTT Technical Research Centre of Finland has released detailed information on the process The just published scientific article details the process of creating lab-grown coffee and shows proof of concept for the method. The research group was able to brew coffee from cells grown in a laboratory for the first time[Read More…]
Lactocore and Ingredia collaborate on innovative functional food ingredients
The primary objective of this cooperation is to create a new functional food product for humans, pets and farm animals Biotech startup Lactocore Group has initiated a research partnership with Ingredia SA, a French dairy company specialising in developing and manufacturing innovative food and bioactive ingredients. The primary objective of[Read More…]
Givaudan and Berkeley unveil transformative research on redefining efficiency in alternative protein
The new white paper outlines 10 pathways to more affordable, sustainable plant-based products In their fifth annual collaboration, Givaudan and the University of California Berkeley have released transformative research paving the way for enhanced efficiency in alternative protein. The latest white paper entitled ‘10 Alternative Protein Pathways: Opportunities for Greater[Read More…]
SIG opens Packaging Development Centre in Germany
The new centre features state-of-the-art extrusion and finishing technology, coupled with advanced quality measurement systems and testing equipment SIG is celebrating the official opening of its €10 million Packaging Development Centre, located at the site of the company’s packaging plants in Linnich, Germany. The centre will accelerate new and most[Read More…]
Taiwan-BioActive Lipid redefines functional food landscape with Lipid Nanoparticles
The company has launched a paradigm-shifting product line, leveraging advanced knowledge in lipidomics to craft nanoparticles capable of transporting an assortment of lipids, including phospholipids, ceramides, and neutral lipids Taiwan’s Lipid Encapsulation and Analysis Corporation has harnessed the potential of Lipid Encapsulated Technology to unveil a revolutionary product line. Introducing nano-sized[Read More…]
Kyoto Grain System launches Japan Brown Rice Tea Research Institute
Its goal is to introduce genmaicha, the traditional Japanese beverage that is enjoyed daily in Japan, to people around the world As one of Japan’s leading producers of roasted rice, Kyoto Grain System Co., Ltd., headquartered in Kyoto City, has announced the establishment of the “Genmaicha Research Institute (Japan Brown Rice Tea Research Institute)”. Its[Read More…]
New IFF Co-creation Centre to redefine food and beverages in South Korea
The new facility offers end-to-end product design capabilities, including a dairy and beverage ultra-high temperature pilot plant IFF announced the opening of its first dedicated food and beverage lab in Gangnam, Seoul, South Korea. The new co-creation centre reinforces the company’s commitment to Be the Premier Partner as it seamlessly brings together[Read More…]
Deliveroo for work survey highlights importance of food at workplace
82 per cent of corporate employers recognise the importance of food in attracting and retaining talent A platform called Deliveroo for Work, which is specifically designed for the corporate sector, has released the results of a survey that highlights the significant role of food in shaping the modern workplace and[Read More…]
Microbiota modulation with prebiotic chicory root fibre shows mood improvement
The first human intervention study using prebiotic dietary fibre oligofructose and the human milk oligosaccharide 2’fucosyllactose A new study, conducted by Jackson et al, demonstrates that the intake of the prebiotic dietary fibre oligofructose alone, or in combination with the human milk oligosaccharide 2’fucosyllactose, promotes a significant increase in Bifidobacteria[Read More…]
