$14.8M grant backs Illinois-Singapore precision fermentation partnership
A grant had been awarded to University of Illinois Urbana-Champaign researchers and partners in Singapore to convert sugars and inedible parts of crops into healthier foods.
List view / Grid view
A grant had been awarded to University of Illinois Urbana-Champaign researchers and partners in Singapore to convert sugars and inedible parts of crops into healthier foods.
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
Researchers from the University of Copenhagen have found that fluctuating coffee prices put mental pressure on Vietnamese farmers.
Professor Chris Elliott shares how Singapore, while facing food security challenges, is embracing innovation - from global collaborations to cutting-edge technology - in its quest for sustainable, diverse, and local food solutions
A team of scientists have created a biosensor using graphene electrodes modified by zinc oxide nanoparticles to measure meat freshness.
Food to Go returns with more analysis of COP28 and its true impact on the food and beverage industry.
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
In this podcast episode, Josh and Grace speak to Joanna Trewern about whether the recent COP28 conference really delivered for the food sector or if it was merely talking shop.
Professor Chris Elliott reflects on recent events in Thailand and explains why he is filled with optimism for the future…
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
ENAVRA addresses plastic utensil pollution with biodegradable alternatives made from avocado seeds, promoting sustainability and reducing environmental impact.
Monica Olivares puts a spotlight on the work Kerry is doing in the women’s health space and discusses what the industry still needs to do to support nutritional needs.
Professor Chris Elliott examines the ongoing deglobaliastion of our food system and analyses its potential impact.
With extreme weather impacting rice yields across Asia, Moni Varma explains how VeeTee has been navigating soaring prices and adjusting its supply chain.
Professor Chris Elliott reveals an exciting new project designed to future-proof the shrimp farming sector.