NEW TECH FOODS

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.