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.
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 technology sector, Dutch company revyve has introduced a novel egg replacement ingredient specifically designed for plant-based burgers.
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.
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.
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.
The American Heart Association and The Rockefeller Foundation are spearheading a pioneering research fellowship programme aimed at advancing our understanding of food composition and its impact on human and planetary health.
A groundbreaking initiative is calling for food manufacturers to participate in the development of innovative plant-based egg replacements. The Plant-based Ingredients for Egg Replacement (PIER) project, a collaboration between emulsifier specialist Palsgaard, its R&D sister company Nexus, and Aarhus University, is seeking partners to co-create solutions that could significantly reduce both recipe costs and carbon […]
A groundbreaking digital tool designed to simplify sustainable decision-making for brewers has been unveiled by IFF, a global leader in food and beverage, home and personal care, and health sectors. The Sustainability Brewing Calculator, an online resource, demonstrates how alterations to raw material inputs can result in significant reductions in water consumption, energy usage, CO2 […]
Fooditive Group, a Dutch plant-based ingredient manufacturer, is preparing to introduce its groundbreaking sweetener, Keto-Fructose (5-keto-D-fructose), to the American food and beverage market. This novel sugar alternative, currently undergoing FDA GRAS assessment, promises to set a new benchmark for sugar substitutes with its exceptional taste profile, functional properties, and sustainability credentials.
February 2025
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Anthony Suryamiharja 
Nahmias Lab
Fooditive Group