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.
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.
Arjuna Natural Extracts has developed X-tend, a natural, formulation-specific preservative designed to increase chilled-meat product shelf life and ensure food safety.
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.
Israel-based Algatechnologies has joined the FoodConnects consortium, a European Institute of Innovation & Technology Knowledge and Innovation Community comprising 50 leading companies, universities and scientific partners covering the entire food value chain.
With an 850% increase in cider consumption in the last five years, the time is ripe for finding how to manipulate cider quality in the orchard.
I didn't realise that fish even have distinguishable personalities, but apparently they have and it impacts how well they go in aquaculture.
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