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…]
R & D
Australia’s SECOS Group secures $40 Mn to establish CRC
The unprecedented CRC will bring together leaders from international food brands, relevant peak bodies, international and national NGOs, Australian councils, environmental regulators (ie EPA) and others, with a target to develop new technologies that will reduce Australia’s plastic waste SECOS Group, the parent company of Australia’s leading compostable packaging brand,[Read More…]
German scientists discover new type of apple juice improves heart health
They used a novel squeezing method called a spiral filter press to maximize the polyphenols in apple juice Scientists at Hochschule Geisenheim University in Germany have discovered a new type of apple juice that has the potential to improve heart health by increasing blood flow. They used a novel squeezing[Read More…]
Australian government approves release of QUT-developed GM banana
Food Standards Australia New Zealand (FSANZ) has also notified the Food Ministers’ Meeting (FMM) that it has approved QCAV-4 as suitable for human consumption The Australian Government has issued QUT a licence to commercially release QCAV-4, a genetically modified (GM) variety of Cavendish banana designed to help save the world’s Cavendish[Read More…]
Thai Scientists transform coconut jelly bio waste into food ingredients
These additives can be upcycled for use in the food, pharmaceutical, and cosmetic industries, reducing the need for costly imported additives in Thailand Cello-gum, a groundbreaking innovation by Prof. Dr. Hathaikarn Manuspiya from the Petroleum and Petrochemical College at Chulalongkorn University, transforms coconut jelly bio waste into valuable food ingredients worth[Read More…]
Research uncovers reason behind blue colour of blueberries
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…]
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…]
