Innovation Center in Singapore will deliver faster and better outcomes for customers by co-creating products
To serve rapidly evolving market needs and consumer preferences in Asia’s food sectors, Cargill opened the doors to its refurbished Innovation Center in Singapore, an initiative support...
It will facilitate collaboration between researchers, advisors, farmers, and businesses in the sector
Ministers from the UK and Scottish governments have opened a multi-million pound facility designed to boost innovation and sustainability in the dairy industry.
Tom Arthur, Minister for...
The new BAT test eliminates that risk, testing for multiple allergens at once through a blood draw- saving hours of food testing and exposure to potentially harmful reactions
Beckman Coulter Life Sciences, a global leader in laboratory automation and innovation, introduces the Next-Generation Ba...
Edacious, The Bionutrient Institute, and Utah State University collaborate to uncover the relationship between farming systems, food quality, and human health
What makes one cut of beef more nutritious than another? A new landmark study may finally offer some insights. In a first-of-its-kind c...
The modernisation of the International Vegetable Genebank aligns with Taiwan's commitment to global food security and sustainable agriculture
The World Vegetable Center (WorldVeg) held the inauguration ceremony of the modernised International Vegetable Genebank in Tainan, Taiwan, marking a sign...
This recently published study validates Sensoril's unique ability to support symptom management and quality of life in women post menopause
Sensoril Ashwagandha — a science-backed ingredient by Kerry Group — has been shown to support quality of life for women post-menopause, according t...
Australian food scientists have reclassified dietary fibres beyond soluble and insoluble to better guide nutritional decisions and drive targeted health food products.
A new study published in Food Research International by RMIT University in Australia introduces a more detailed classification o...
The study reveals significant improvement in mobility, coordination, endurance and muscle strength compared to placebo as measured by handgrip strength
Lallemand Health Solutions announced the launch of a newly studied formula in its healthy ageing portfolio. Cerenity™ is a powerful blend of t...
The research team also used light and curcumin, a compound extracted from turmeric, to deactivate fungal spores on food, in particular strawberries
University of Queensland studies have used natural tree sap gum and light to extend the shelf life of fresh fruit and vegetables to combat food wast...
This breakthrough provides a sustainable solution by using Aloe vera, a widely available agricultural byproduct, as a biocompatible scaffold
A new study published in npj Science of Food presents a significant advancement in cultured meat production by utilising Aloe vera as a natural, scalable, ...
The researchers developed a sustainable emulsion using carbon quantum dots (CQDs), innovative solid particles derived from clove essential oil residue
In a groundbreaking discovery, a team of scientists led by Jun-Won Kang, Assistant Professor in the Department of Food Science and Biotechnology ...
Nestlé will commit resources to support various roles ranging from chefs to engineers and product developers
Nestlé Research & Development (R&D) will strengthen local capabilities in key innovation areas with the support of the Singapore Economic Development Board (EDB).
In the face...
Isotopic data can be used to identify where key food commodities were grown, as well as the amount of water or carbon emissions that were part of production
CSIRO, Australia’s national science agency, has launched an important new national resource of isotopic data – food’s unique fingerpr...
The study was designed to explore the effect of Palatinose™ (isomaltulose), compared to glucose, on a person’s sleep
A new randomised controlled trial, conducted by Gaylor et al, demonstrates that BENEO’s slow and sustained release carbohydrate Palatinose™ improves aspects...
These findings suggest that public health initiatives aimed at individuals with liver disease should prioritise promoting vegetable consumption
A new study published in JHEP Reports underscores the potential protective role of vegetable consumption in reducing the risk of hepatocellular carcinom...
CAT scientists, together with the R&D team at Brazilian Fish, have created the first reproductive induction and in vitro fertilisation tests to generate precise genetic variations
Brazilian Fish, a leading producer of tilapia, has successfully developed gene-edited tilapia in Brazil in partn...
The DOF announced a breakthrough in controlling the invasive Blackchin tilapia with the introduction of a specially engineered strain known as Blackchin Tilapia 4n—a genetically modified variant designed to inhibit reproduction
Thailand is making significant progress in its battle against Blac...
The platform enables manufacturers to proactively reformulate products affected by current and future ingredient regulations while maintaining product quality and consumer acceptance
Turing Labs launched an enhanced AI-powered platform designed to help food and beverage manufacturers swiftly ada...
