Chewing the microbial fat: The potential for oleaginous yeast to replace unsustainable fat sources
What is microbial oil, how is it produced, and does it have the potential to replace conventional fat in biofuel, feed, and food?
Archives for May 30, 2022
Upcycling ag by-products for human nutrition: Scientists extract toxin-free Rubisco protein from tomato leaves
Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
UK study sheds light on taste loss and long COVID
Researchers in the UK claim to have discovered the secret of why certain food and drinks smell and taste disgusting to people with parosmia.
NPD Trend Tracker: From plant-powered products to a campaign to support pork farmers
In this week's gallery of new product launches, we learn about shelf-stable smoothies leveraging aseptic processing technology, Mars' plant-powered NPD, and the 'I Love' campaign to support British pork farmers who are struggling under the pressure of...
Fonterra focuses on innovation in ‘cognition, sight and stress’
Dairy cooperative Fonterra outlined its strategic innovation priorities – with a focus on nutritional benefits such as ‘cognition, sight and stress’ – as it noted higher milk prices were squeezing the margins of dairy processing business.
Vitafoods interview: ADM expands its portfolio
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
Making friends: Do cultivated protein firms ‘have advantage’ over plant-based due to big food links?
The cultivated protein sector holds a distinct advantage over its plant-based counterparts by having better relationships with existing big meat and food industry brands, but more work still needs to be done in terms of boosting government partnerships...