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ROCOL has become the first company to receive NSF’s PFAS free certification for its FOODLUBE lubricants—marking a major step forward in food safety and sustainability.
New research shows vertical farming can deliver high-protein yields while cutting environmental impact, offering real potential for urban food security.
FDA approves commercial sale of gene-edited pigs in the US, offering a breakthrough in disease-resistant livestock following UK breakthrough.
A new laboratory launched into space this week could hold the key to feeding astronauts on long-term missions to the Moon, Mars and beyond.
Watch this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
Nicola Ackermann, Business Development Manager at SGS, explores the risks posed by PFAS in food supply chains, highlighting contamination sources, regulatory frameworks, and risk assessment strategies. With extensive expertise in PFAS analysis, Ackermann discusses how manufacturers can mitigate risks and ensure compliance through testing and monitoring.
A Güntner cooling system is helping NASA and the DLR test greenhouse technology that could one day feed astronauts on the Moon and Mars.
Researcher Shikhadri Mahanta explains the effective eco credentials of atmospheric cold plasma as a food science technique – it’s one to watch.
Food safety scientists unveil a streamlined workflow that detects low-level Listeria monocytogenes in food samples within just 8 hours.
Biomass fermentation is emerging as a sustainable solution to feed a growing global population, offering protein-rich ingredients produced quickly and efficiently. Yet, as MISTA’s Céline Schiff-Deb explains, unlocking its full potential will require collaboration, innovation and overcoming key industry challenges.
Edward Haynes reveals how advanced sequencing technologies are assisting food companies in their mission to deliver quality products safely to consumers.
Vertical farming has an essential role to play in sustainability by cutting the distances from farm to fork, and feeding a growing population. However, as Schneider Electric’s Louise Liddiard reveals, it requires careful deployment to achieve the best return on investment.
