The European Commission launched the ESMERA (European SMEs Robotics Applications) project this year and is offering €200k ($232,000) to European Small and Medium sized Enterprises (SMEs) who have robot technology that can unlock real-life problems.
Gluten-free snacks targeted at children – often perceived as healthy – can be just as nutritionally poor as their regular counterparts, according to Canadian researcher Charlene Elliott.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Ingredients provider Ingredion has launched a high-capacity carrier that allows manufacturers to transform a wide variety of oil- and water-soluble liquids into homogenous and flowable powders.
Coeliac UK and Innovate UK are inviting industry and academia to submit ideas on improving the detection and management of coeliac disease, as well as creating more nutritious and affordable gluten-free foods.
Canadian yeast technology company Renaissance BioScience Corp. (RBSC) has announced a partnership with not-for-profit research and training organization Mitacs on a CA$1.44m (US$1.14m) project to develop next-generation yeast technology.
Novozymes inaugurated its new Innovation & Technology Centre in Istanbul this month, focused on developing enzymes that could ultimately reduce food waste in the MEA (Middle East Africa) region.
Bayn details the use of electronic sensory (E-sensory) technology that determines the aroma profile of a sugar-reduced food to mimic the taste of the original full sugar version.
Tech and venture development company TechAccel has contributed an undisclosed amount to fund protein engineering research being conducted by The Siegel Lab in the Genome Center of the University of California Davis.
