A new study explores the potential of Neurospora intermedia to transform agricultural by-products into nutritious and palatable food, offering insights into sustainable food production and waste reduction.
The annual competition seeks groundbreaking solutions from early-stage companies in the food and beverage sector, with applications open until 6 September.
Researchers at the University of Georgia have developed an efficient method to create an instant, plant-based version of the popular ‘golden milk’ beverage, preserving the beneficial properties of curcumin while extending its shelf life.
New research reveals significant nutritional shortcomings and widespread promotional non-compliance in commercial baby foods sold across major US grocery chains.
A recent study published in Nature Food presents empirical evidence for the economic feasibility of cultivated meat production using a continuous manufacturing process. The research, led by Professor Yaakov Nahmias of the Hebrew University of Jerusalem, addresses key challenges in scalability and cost-effectiveness that have previously hindered the widespread adoption of cellular agriculture.
In a significant development for the food industry, the non-profit organisation Foundation Earth has been integrated into EIT Food, the world’s largest food innovation community. This merger aims to establish internationally recognised standards for assessing the environmental impact of food products, a crucial step towards a more sustainable food system.
American Heart Association launches data challenge utilising groundbreaking global food database, enticing researchers with substantial monetary reward.
The prestigious Fi Europe Innovation Awards have announced the opening of entries for their 2024 programme, introducing four new categories that reflect the dynamism of food ingredient innovation. The expanded awards now feature nine categories, with submissions open until 6 September.
A comprehensive study conducted across 18 European countries has unveiled a concerning trend in consumer attitudes towards the food sector, with fewer individuals reporting engagement in healthy and sustainable food choices. The EIT Food Trust Report, now in its sixth year, provides critical insights into consumer trust and behaviour in the European food system.
The fight against antimicrobial resistance (AMR) in the UK’s food production sector has gained a powerful ally. The newly launched AMR in Agrifood Systems Transdisciplinary (AMAST) Network aims to unite diverse stakeholders from farm to fork, tackling the complex challenge of AMR through innovative, collaborative approaches. This £650,000 UKRI-funded initiative promises to reshape our understanding […]
March 2024
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Anthony Suryamiharja 
Nahmias Lab