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.
Total Corbion PLA, based in The Netherlands, has successfully started a 1 kTpa PLA (Poly Lactic Acid) pilot plant in Rayong, Thailand, producing various Luminy PLA resins.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.
Researchers at Rice University have created a way to etch a graphene ‘label’ onto food like bread, coconuts and potatoes, which could embed RFID (radio-frequency) technology to track data on products.
Elizabeth Roark, a registered dietitian and principal nutrition scientist for PepsiCo’s Frito-Lay, said not all snacks should or will fall into the health and wellness space.
Scientists from the University of Southern Denmark have developed a technique to turn jellyfish into a crunchy chip, potentially creating a market for aquatic snacks.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
Bakers can use non-traditional flours and the fermentation process of sourdoughs to enhance the functional properties of baked goods without sacrificing any of the organoleptic, says study.
