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.