FoodBytes! London 2019 is looking for food and agtech startups with a disruptive impact on the food industry and supply chain, including sustainable farming, packaging, traceability solutions, environmentally-friendly ingredients, and food waste reduction.
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The global market for rice protein surpassed US$ 108 million in 2018 according to a recent study.
Rice, wheat, and maize are the world’s three leading food crops; together they supply over 40% of all calories consumed by the entire human population. Of these three major crops, rice is the most widely consumed food crop for people in the developing world. It has been estimated that over half…
Rice is one of the most commonly consumed foods in the world. A variety of pesticides have been used in rice production to control pests, weeds and diseases to increase crop yield...
29 January 2018 | By Camfil
Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...
Starting in April 2018, food businesses throughout Europe will have to take steps to cut down on acrylamide - a carcinogenic chemical produced by food in high temperatures.
The cost of importing food is expected to soar by 6 per cent this year, reaching the second highest since records began.
With less than a week to go, time is running out to catch food business experts putting their heads together over the challenges of Brexit.
A chance to hear what leading food industry figures think of Brexit – right on parliament’s doorstep
New Food is bringing together a host of experts from all over the industry in the heart of London to outline where they think Brexit is headed.
As the deadline looms, Consensus Action on Salt and Health has encouraged Public Health England to 'get tough' on food manufacturers who fail to meet the 2017 Salt Reduction targets.
This eBook examines some of the current trends in food and beverage analysis from experienced industry experts and in-house specialists from Thermo Fisher Scientific.
The wild emmer wheat genome has been sequenced and the results published. It is hoped that this new resource will allow scientists to improve the nutritional quality of grain as well as tolerance to diseases and water shortages.