The chromatic blue-UV reflectance arises from the interaction of the randomly arranged crystal structures of the epicuticular wax with light Tiny external structures in the wax coating of blueberries give them their blue colour, researchers at the University of Bristol can reveal. This applies to lots of fruits that are[Read More…]
R & D
Valio launches R&D project Food 2.0 in Finland
The Food 2.0 project has been granted EUR 10 million in funding in Business Finland’s challenge competition for leading companies Valio is launching an extensive research, development and innovation project called Food 2.0. Its goal is to create a Finnish nature-smart food system in which growth, profitability and added value[Read More…]
Korean researchers develop cultured beef rice
The hybrid rice was found to have 8 per cent more protein and 7 per cent more fat than regular rice, with a firmer texture A group of Korean researchers has developed a unique way to create refined by growing animal muscle and fat cells inside rice grains. This innovative[Read More…]
New study finds longer-term nut consumption improves brain insulin sensitivity
This research may be important for the prevention of age-related diseases Results from a recent INC-funded intervention study were published in the American Journal of Clinical Nutrition. The study showed that, for older adults with overweight or obesity, longer-term consumption of mixed nuts significantly improved brain insulin sensitivity. This may be[Read More…]
Checkerspot announces breakthrough with development of human milk fat analogue
This results in the production of a new generation of OPO for application in infant nutrition products Checkerspot, a biotechnology company and Certified B Corporation™ that produces unique oils through the fermentation of microalgae, published in Frontiers in Nutrition a breakthrough in the development of a new source of human[Read More…]
Uzbekistan develops edible COVID-19 vaccine made from tomato
The vaccine was initially plant-based, but it has been tested on volunteers and animals at the Research Centre for Standardisation of Medicinal Forms of the Pharmaceutical Institute in Tashkent Scientists in Uzbekistan have developed an edible COVID-19 vaccine called TOMAVAC made from tomatoes. According to a report on the Frontiers[Read More…]
Netherlands’s Limgroup launches F1 hybrid strawberry
This innovation promises good yields and high-quality strawberries, but it also represents a significant advancement in the sustainable cultivation of this crop Netherlands’s Limgroup announced its revolutionary F1 Hybrid Strawberries concept at the International Soft Fruit Conference. The launch of Limgroup’s first strawberry variety from seed marks a turning point in[Read More…]
Bottled water contains hundreds of thousands of nanoplastics: Columbia University
A New Microscopic Technique Zeroes in on the poorly explored World of nanoplastics, which can pass into blood, cells and your brain A recent study conducted by scientists from Columbia University has found that a litre of bottled water contains an average of around 240,000 detectable plastic fragments. This is[Read More…]
Nuvilab innovates inpatient nutrition with food AI at Alexandra Hospital Singapore
This solution uses an AI Food Scanner to scan each patient’s meal tray and analyse individual food intake and nutrients Nuvilab, a leading Food AI company, has announced the expansion of its healthcare services by providing a Nutrition Management Solution for Inpatients at Alexandra Hospital. This solution uses an AI Food[Read More…]
Small fish a small solution to big problems
The new FAO paper ‘Small fish for food security and nutrition’ makes a compelling case that food insecurity and poverty can also be addressed through the harvesting and production of small fish Small fish have long been a staple food in many low- and middle-income countries, yet their potential for[Read More…]
