Food Science Archieven - Food Engineering & Ingredients

Yeast protein discovery offers novel alternative to traditional food emulsifiers

, 14 January 2025/in E-News, Food Science, Ingredients /by panglobal

Researchers have identified specific yeast cell wall proteins that demonstrate emulsifying properties comparable to milk-derived casein, potentially offering a new allergen-free alternative for food manufacturing. The discovery of these easily extractable proteins, particularly Tdh2 and Fba1, marks a significant advancement in developing natural, sustainable emulsifiers from microbial sources, addressing growing industry demands for non-allergenic ingredients.

Stanford engineers develop AI-driven texture analysis for plant-based meats

plant-based meat, research, 27 November 2024/in Alt Protein, Featured Articles, Food Science, Protein, Sustainability /by panglobal

Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.

Melt&Marble achieves demo-scale fermentation for designer fats

fats, fermentation, food science, mouthfeel, texture, 20 September 2024/in E-News, Fats and Oils, Food Science /by panglobal

Swedish food tech company successfully scales up precision fermentation process to over 10,000 litres, maintaining target bioprocess performance and paving the way for application pilots.

MISTA Growth Hack 2024 focuses on biomass fermentation

biomass fermentation, food system, startups, Sustainability, 19 September 2024/in E-News, Events, Food Science, Industry News, Startups, Sustainability /by panglobal

The second annual MISTA Growth Hack brings together food-tech start-ups and global food companies to focus on innovating biomass fermentation, with the aim of addressing future nutritional and sustainability challenges.

Nutriswiss harnesses molecular biology to enhance sensory properties of oils and fats

metabolism, molecular biology, oils and fats, sensory research, taste, 9 September 2024/in E-News, Fats and Oils, Food Science, Industry News /by panglobal

Swiss ingredients specialist Nutriswiss AG is incorporating cutting-edge sensory research findings into its product and process development, aiming to optimise the sensory, functional, and physiological properties of oils and fats.

EIT Food and Mars Petcare launch Open Innovation Challenge for sustainable pet food ingredients

competition, EIT Food, Open Innovation Challenge, pet food, 4 September 2024/in E-News, Food Science, Startups, Sustainability /by panglobal

In a bid to enhance sustainability in the pet food industry, EIT Food has partnered with Mars Petcare to seek innovative solutions for transforming agricultural byproducts into nutritious pet food ingredients. The challenge aims to convert indigestible fibres into proteins and sugars, in an effort to advance the use of waste materials in pet nutrition.

Anthony Suryamiharja

Researchers develop instant version of trendy ‘Golden Milk’

bioavailability, curcumin, golden milk, tumeric, 26 August 2024/in Consumer Trends, E-News, Food Science, Sustainability /by panglobal

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.

Nutritional science contest offers $20,000 prize for innovative food research

contest, food science, Nutrition, Periodic Table of Food Initiative, 6 August 2024/in E-News, Food Science /by panglobal

American Heart Association launches data challenge utilising groundbreaking global food database, enticing researchers with substantial monetary reward.

Scientists use hydrogen nanobubbles to boost tomato antioxidants

antioxidants, health, hydrogen, irrigation, Nutrition, tomato, 22 July 2024/in E-News, Food Science, Sustainability /by panglobal

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.

Yeast protein discovery offers novel alternative to traditional food emulsifiers

Stanford engineers develop AI-driven texture analysis for plant-based meats

Melt&Marble achieves demo-scale fermentation for designer fats

MISTA Growth Hack 2024 focuses on biomass fermentation

Nutriswiss harnesses molecular biology to enhance sensory properties of oils and fats

EIT Food and Mars Petcare launch Open Innovation Challenge for sustainable pet food ingredients

Researchers develop instant version of trendy ‘Golden Milk’

Nutritional science contest offers $20,000 prize for innovative food research

Scientists use hydrogen nanobubbles to boost tomato antioxidants

Latest issue of Food Engineering & Ingredients

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