NEW TECH FOODS

A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time, producing stable, high-quality yields using hydroponic cultivation.

Researchers at the Carlsberg Research Laboratory have identified a key gene that could help protect cereal crops from pre-harvest sprouting (PHS), a climate-driven problem causing billions in annual losses.

The Singapore Food Agency (SFA) has awarded $32.3 million in research funding to 11 projects under the second phase of the Singapore Food Story R&D Programme, aimed at advancing innovation in future foods and food safety.

Almost four in ten UK consumers (38%) say they would support the development of chocolate made using precision fermentation, according to new research commissioned by science marketing consultancy Diffusion.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.

The European Academies Science Advisory Council (EASAC) has released a new report calling for urgent EU action to accelerate the shift towards sustainable meat alternatives.

A new field study by Exomad Green has found that biochar can significantly improve soil health and agricultural productivity, strengthening its case as a regenerative farming solution.

The partnership will focus on developing an amplifier for a specific active ingredient, with Gowan making an undisclosed investment including upfront payments, milestone-based value sharing and royalties.

he Taylor Geospatial Institute (TGI) has launched a funding initiative offering up to $2 million for projects using geospatial technology to tackle global food security and sustainable agriculture challenges.

Researchers at ETH Zurich have developed lab-grown beef muscle tissue with a thickness and structure that closely mimics conventional meat.

Researchers in Japan have developed a needle-type multi-enzyme biosensor that can monitor sucrose levels in living plants in real time.

Barry Callebaut has teamed up with the Zurich University of Applied Sciences (ZHAW) to research the potential of cocoa cell culture technology.

Researchers from the Brazil's Federal Center for Technological Education of Minas Gerais and the Federal University of Minas Gerais have introduced a novel solution to one of the biggest challenges in alternative protein development: replicating the fat characteristics of conventional meat.

A joint research project between James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating seaweed as a sustainable, low-cost replacement for conventional cell culture media used in cultivated meat and seafood production.

Researchers from the University of Tokyo have made progress in enhancing the taste of cultured meat by identifying and manipulating the amino acids responsible for flavour.

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble...

Researchers at James Cook University have unveiled findings that could transform seafood consumption for millions with allergies.

The global agri-food-tech sector has seen a steep decline in investment, with funding plummeting by 73% from its 2021 peak, according to...