food science
Bühler and DIL join forces to accelerate sustainable food production
Bühler AG has announced a strategic partnership with the German Institute of Food Technologies (DIL) to work together on the next generation of extruded meat substitutes.
PepsiCo names 2021 Greenhouse Accelerator programme finalists
PepsiCo has selected 10 emerging innovators for its fifth annual PepsiCo Greenhouse programme that seek to transform the ways consumers eat, drink and live their lives.
GES completes active ingredients lab in Cape Town
GES has announced the completion of South Africa’s first dedicated hemp and cannabis extraction facility serving food, beverage and pharmaceutical markets.
Aleph Farms unveils prototype of first commercial cultivated steak product
Aleph Farms lays the foundation towards a soft launch of its cultivated beef steak and has entered first phase in construction of its BioFarm.
IFST releases new food waste resources
The IFST has released a new Food Science Fact Sheet to provide clear, concise and scientifically reliable information.
Unilever and Algenuity partner to explore use of microalgae protein
Unilever and biotech start-up Algenuity have announced a new partnership to delve into the ‘huge’ potential microalgae bring in innovating future foods for Unilever’s plant-based portfolio.
Thai FDA approves health claim for bifidogenic effect in Sensus chicory root fibre
The Thai FDA has approved a health claim for the effect of Sensus’ chicory root fibre to increase bifidobacteria in the intestine.
Arla Foods Ingredients launches new whey protein proven to slow age-related muscle decline
Lacprodan HYDRO.Rebuild is a 100% hydrolysed whey protein that reportedly offers highly accessible content of branched-chain amino acids and essential amino acids such as leucine, which are important for muscle synthesis in seniors.
Carob extract a possibility for weight management and Syndrome X benefits
The carob fruit can help attenuate cardiometabolic alterations in Metabolic Syndrome.
IFST brings together Covid-19 Advisory Group and launches new Knowledge Hub
The IFST said it realised a need for clear guidance on food, food safety and food business operations affected by the pandemic.
Slower melting rate for ice cream with freeze dried fruit powder
Researchers have found that freeze drying technology could result in better-tasting ice cream which melts at a slower rate – offering food processors new opportunities.
100-year dynasty at Campden BRI comes to an end
Campden BRI’s director of science, Professor Martin Hall, has retired, bringing to an end an era that saw generations of the Hall family employed at the organisation, since it was first established 100 years ago.
Helen Munday announced as IFST President Elect
Helen Munday is the new President Elect of Institute of Food Science & Technology.
Umami science boosts sandwiches in the air at London Stansted airport
London Stansted airport has teamed up with luxury food outlet Not Always Caviar and leading food expert Professor Barry C. Smith, to create a sandwich designed with flavours that are enhanced at altitude.