Sodexo Middle East, as part of its ‘Better Tomorrow 2025’ initiative and commitment to reducing waste, has partnered with Leanpath, food waste prevention pioneers, to introduce a state-of-the-art food waste prevention programme called WasteWatch powered by Leanpath (WWxLP).
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This year’s Recent Advances in Food (RAFA 2021) event will be held virtually on 3-4 November.
Global food processing and packaging technology specialist, tna, has launched its new tna remote assist service: a digitally enhanced customer experience, delivering greater efficiencies in commissioning, support and training, with real-time access to tna’s global team of experts.
Bee Vectoring Technologies International (BVT) has secured its first revenue commitments with US sunflower growers and has successfully expanded into other activities within this crop, including demonstration and research trials. This marks significant progress in penetrating the US$470 million sunflower market, the company said in a recent press statement.
Agilent Technologies has announced the availability of an optimized and verified eMethod for PFAS Analysis in Water by LC/ TQ for testing per- and polyfluoroalkyl substances (PFAS) in drinking and surface water using liquid chromatography and mass spectrometry.
Eighteen months after creating the world’s first cell cultured human milk, 108Labs is now focused on accelerating the field from lab to factory by building and programming the world’s first autonomous ‘Cellufacturing’ facility and artificial intelligence platform for production of cell cultured human milk in the birthplace of biosynthetic human milk, Hillsborough, North Carolina.
From 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.
Okara, 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 […]
A 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 […]