Memphis Meats has developed both duck and chicken meat that is grown from directly poultry cells without involving raising any animals at all. By producing meat directly from animal cells, the need to feed, breed and slaughter animals will be obviated.
Making vanilla flavour synthetically creates a stream of wastewater that requires treatment before it can be released into surface waters. So researchers have developed an improved method to make vanillin, the primary flavour compound in vanilla.
A line of fast-growing sprouting broccoli that can be harvested in 8–10 weeks is being developed.
Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish.
Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory rather than on a farm – within five to ten years.
Australian scientists have improved rice productivity by selecting rice varieties that are better at capturing sunlight to produce grains, instead of reflecting it as heat.
Arjuna Natural Extracts has developed X-tend, a natural, formulation-specific preservative designed to increase chilled-meat product shelf life and ensure food safety.
Technological advances have enabled Australian wheat farmers to offset the effects of climate change in the past 25 years; however, a reduction in yield potential over that time indicates a future risk to the $5 billion industry, CSIRO research has found.
By finding ways of suppressing the growth of Campylobacter in chickens before they are processed it is hoped that the Campylobacter foodborne disease load can be reduced.
Fonterra's dairy ingredients business, NZMP, is looking for a bigger slice of the $10 billion sports nutrition market with a new protein ingredient that delivers 10% more protein than other standard whey protein offerings.
Food Standards Australian New Zealand (FSANZ) has called for submissions on an application to permit the use of an enzyme as a processing aid for cereal-based products.
A Swedish–German team of researchers has mastered turning whey into silk.
Alternative, sustainably generated protein sources are going to be needed to ensure there will be enough food to support global population growth. It has been estimated that more than 250 million tonnes of additional protein a year — an increase of 50% compared to today's level — will be needed annually by 2050, and insects could be the ideal source.
Givaudan has acquired Activ International, a Swiss-based company that specialises in natural and organic flavours, marine extracts, seafood and vegetable based culinary solutions.
Researchers have designed a process to obtain sweeteners like mannitol or ribitol from widely available, renewable, cheap products like glucose or arabinose.
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