Researchers develop food waste-based scaffolds that could make cell-based meat cheaper
A 3D-printing ink made from cereal waste has been developed to make edible scaffolds to support cultivated meat matrices.
Archives for January 13, 2023
Boiled peanuts could help overcome child peanut allergy, clinical trial shows
Boiling peanuts for up to 12 hours could help overcome children’s allergic reactions, according to the results of a clinical trial at Flinders University and SAHMRI in Australia which found up to 80% of children with peanut allergy became desensitised to...
The secret to making healthier chocolate: Lubrication
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
Bacterial cultures combat antibiotic resistant Salmonella: ‘One of the biggest challenges in food safety is the emergence of superbugs’
New research out of the US suggests protective bacterial cultures could be used to tackle food-borne pathogens that are resistant to antibiotics.
Unilever drives market share up 10pp by pruning innovation pipeline, product portfolio to do more with less
Unilever is steadily gaining market share, boosting sales in fast-growing categories, lowering the cost of experimentation and improving its consumer engagement by doing more with less, CEO Alan Jope touted during the company’s investor day last month.