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panglobal2021-11-03 14:52:452021-11-03 14:52:45NMR Honey-Profiling 3.0 module extends advanced honey adulteration detection capabilities
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panglobal2021-11-03 14:48:122021-11-03 14:48:41tna solutions unveils tna robag 3e vertical form fill and seal packaging system
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panglobal2021-11-03 14:45:362021-11-03 14:45:36SIG delivers more plant flexibility, efficiency with digital recipe management
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panglobal2021-11-03 14:36:522021-11-03 14:36:52Caro Nut improves product quality, increases yield with Key’s new VERYX BioPrint Hyperspectral Sorter
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panglobal2021-11-03 14:29:092021-11-03 14:29:09IFF launches new solution for indulgent plant-based creams
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panglobal2021-11-03 14:22:132021-11-03 14:25:22GoodMills Innovation introduces new texturates made from wheat, soy and peas
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panglobal2021-11-03 13:49:362021-11-03 14:11:18Shredding in very confined spaces
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panglobal2021-11-03 13:20:442021-11-03 13:39:37Euromed showcases extended range of Mediterranean fruit and vegetable extracts for muscle and joint support
VTT Technical Research Centre of Finland has successfully produced coffee cells in a bioreactor through cellular agriculture. The innovation can help to make the production of coffee more sustainable. The first batches produced by VTT in a laboratory in Finland smell and taste like conventional coffee.
Nitrates are critical for the growth of plants, so plants have evolved sophisticated mechanisms to ensure sufficient nitrate uptake from their environments. In a new study published in Nature Plants [1], researchers at Nagoya University, Japan, have identified a plant enzyme that is key to activating a nitrate uptake mechanism in response to nitrogen starvation. […]
Consuming more red wine, berries, apples, pears and tea on a regular basis could reduce your blood pressure, because of how the gut microbiome metabolises flavonoids, according to new research [1].
The interaction between maize and soil microbes influences hybrid vigour, according to a recent study [1]. Many commercial varieties of crops such as maize are first-generation crosses of inbred lines, and their hybrid vigour leads to increased yield.
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Why chain of custody is so important for ethical organic products
, /in Featured Articles /by panglobalFrom being a lifestyle choice for a small percentage of consumers, organic foodstuffs and functional products are shifting towards the mainstream. While millennials are credited for driving growth in this sector, the perception that organic products are better-for-you still resonates with consumers.
Food tech company introduces innovative, scalable approach to alternative protein product texturization
, /in Featured Articles /by panglobalWhat is Okara?
, /in Featured Articles /by panglobalOkara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. The by-product is generally white or yellowish in colour. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th […]
New meat analogue made from okara is healthy, more flavourful and environmentally friendly
, /in Featured Articles /by panglobalA team of researchers from Kaunas University of Technology (KTU), Lithuania and the University of Helsinki have recently published a paper proposing a nutritious meat analogue using fermented okara (soy pulp). The innovation can potentially change the meat analogue industry offering a product that has less salt and saturated fats and more flavour than real […]