Archive for category: Food Science

Dry berberis

Economically motivated adulteration of “natural” berberine & the need for carbon-14 analysis

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The surge in natural berberine supplements has led to increased adulteration with synthetic alternatives. Haley Gershon, Marketing Manager, Beta Analytic; Samarth Vikram Singh, CEO, Gramen Botanicals, and; Lokesh Patil, Lead Scientist, Gramen Botanicals, explore the growing market for natural berberine, the challenges of product authenticity, and how carbon-14 testing can verify genuine plant-sourced berberine from […]

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Melt&Marble achieves demo-scale fermentation for designer fats

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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.

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MISTA Growth Hack Start-ups

MISTA Growth Hack 2024 focuses on biomass fermentation

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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.

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Martin Maeder

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

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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.

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

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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.

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golden milkAnthony Suryamiharja

Researchers develop instant version of trendy ‘Golden Milk’

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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.

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Nutritional science contest

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

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

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Scientists use hydrogen nanobubbles to boost tomato antioxidants

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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.

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