NEW TECH FOODS

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.