FEI Magazine
The online source of the food & drinks industry in Europe
The online source of the food & drinks industry in Europe
A new review in Nature Reviews Microbiology advocates for a revolutionary approach to food safety. Researchers propose shifting from traditional methods to a holistic, genome-based surveillance system monitoring entire microbial communities across the food chain. This 21st-century approach aims to better address both known and emerging foodborne threats in our complex global food system.
Scientists at the Boyce Thompson Institute are using CRISPR gene editing to transform the little-known groundcherry into a commercially viable crop, potentially revolutionising the fruit market and providing valuable insights for related species.
Nutriswiss uses innovative process technology to safeguard antioxidant content, remove contaminants and improve storage stability.
Fredrik Hjelmqvist looks at sports nutrition beverages, market evolution and the everyday athlete in the lead up to Paris 2024.
interhospi.com
The online source of medical device information connecting healthcare professionnals to global vendors.
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Clinical Laboratory International (CLI) has been at the forefront of communication in the clinical chemistry and diagnostics
market for over 40 years.
March 2024
Food Engineering & Ingredients is the leading food industry magazine for Europe
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Melt&Marble achieves demo-scale fermentation for designer fats
fats, fermentation, food science, mouthfeel, texture, /in E-News, Fats and Oils, Food Science /by panglobalSwedish 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, /in E-News, Events, Food Science, Industry News, Startups, Sustainability /by panglobalThe 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.
11th International Symposium on Recent Advances in Food Analysis set to take place in Prague in November
Flavours, Food additives, Food allergens, Food Analysis, Food legislation, /in E-News, Events /by panglobalThe organisers of the 11th International Symposium on Recent Advances in Food Analysis invite food scientists from academia, as well as representatives of industry, national and international agencies, control authorities, governmental and commercial laboratories to attend this event.
Nutriswiss harnesses molecular biology to enhance sensory properties of oils and fats
metabolism, molecular biology, oils and fats, sensory research, taste, /in E-News, Fats and Oils, Food Science, Industry News /by panglobalSwiss 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.