Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
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The aim of the investment is to help the startups adapt to COVID-19, continue innovation in the agrifood sector and to bridge the gap towards their next investment round.
A total of 5,416 new products containing almonds were introduced across Europe in 2019 compared to 4,837 in 2018.
The campus will combine food production facilities with shared utilities, amenities and services, and aims to act as a global hub for innovative, sustainable food manufacturing.
A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
Gordon Burns, ETS Laboratories, explained how you can use NMR for brand protection and ensuring supply chain integrity of wine in an insightful webinar. Read the highlights...
PepsiCo's Chris Daly discusses how the multinational food and beverage corporation is finding innovative ways to tackle long-term sustainability challenges and create more environmentally-friendly processes.
The chicken nuggets will reportedly be as close as possible in both taste and appearance to the original KFC product, while being more environmentally friendly to produce than ordinary meat.
The study has identified a sub class of peptides which inhibit to growth of Botrytis cinerea, a grey mould causing fungus which is said to be a major problem for farmers growing strawberries, grapes, raspberries, tomatoes and lettuce.
A growing number of food producers have digital systems in place for track and trace, quality management and supply chain management.