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83

New ‘continuous manufacturing’ method demonstrates cost-effective production of cultivated meat

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.

84

Environmental impact scoring alliance launched to transform food industry

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.

86

Innovative new categories added to Fi Europe Innovation Awards

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.

87

Pan-European study reveals decline in consumer trust and sustainable food choices

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.

88

New network launches to combat antimicrobial resistance in UK agrifood systems

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 […]

90

Scientists use hydrogen nanobubbles to boost tomato antioxidants

A groundbreaking study reveals that hydrogen nanobubble irrigation can significantly enhance the antioxidant content of tomatoes, potentially revolutionising crop nutrition and agricultural practices. This technique not only fortifies the fruit with higher concentrations of health-boosting compounds but also provides a blueprint for leveraging hydrogen’s unique properties in agriculture.