NEW TECH FOODS

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.