Opening a clamshell of berries and seeing them coated in fuzzy mould is a downer. And it’s no small problem. Gray mould and other fungi, which cause fruit to rot, lead to significant economic losses and food waste. Now, researchers report in ACS’ Journal of Agricultural and Food Chemistry [1] that compounds from sunflower crop […]

The impact of climate change on food production, distribution, and consumption has raised concerns about compromised food safety. Altered temperatures and humidity levels can create favourable conditions for the proliferation of pathogens or mycotoxins, rendering food unsuitable for human consumption or even hazardous. Addressing this intricate interplay between food safety and climate change necessitates comprehensive […]

An initiative to produce an alternative to palm oil for food applications, developed by scientists at Nanyang Technological University, Singapore (NTU Singapore) will be scaled-up for commercial production through a partnership with Eves Energy, a research and development company that focusses on scaling up innovations that hold the key to clean energy systems.