research & science

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a family buying fruits and vegetables.
Consumers aware of regenerative agriculture benefits but concerned about high costs, flags report
18 Jul 2024
--- Consumers in Europe prefer regenerative agricultural practices over conventional methods due to their low environmental impact, but often confuse it with organic processes, says EIT Foods’ recent study. It also... Read More
Lab food testing.
US$2.5M funding boost slated to support Michigan animal agriculture research
19 Jun 2024
--- With more than US$2.5 million in funding, the Michigan Alliance for Animal Agriculture (M-AAA) is on track to invest in 23 new research and outreach projects led by Michigan State University researchers and Michigan State... Read More
A tofu dish.
Chinese consumers reveal growing appetite toward plant-based foods, ProVeg flags
13 Jun 2024
--- A new report by ProVeg International has found that 98% of Chinese consumers will choose a higher volume of plant-based foods once they are informed of the benefits, particularly in relation to health and plant-based... Read More
An assortiment of pulses
Research shows beans and chickpeas consumption boost shortfall nutrient intake
07 Jun 2024
--- Researchers from Nutrition Research & Regulatory Affairs, the University of Minnesota and Nutrition Research collaborated on a study that found that eating beans and chickpeas, whether canned or dried, is responsible for... Read More
Woman shopping for red meat.
Australian red meat industry hits 78% reduction in net GHG emissions since 2005, flags new research
06 May 2024
--- Amid the meat industry’s challenges in mitigating greenhouse gas (GHG) emissions, Meat & Livestock Australia’s (MLA) report has indicated that the Australian red meat and livestock industry has reduced its... Read More
Two scientists in the lab in white coats with one holding a bag of grains.
Leveraging leftovers: Researchers unlock tech to extract protein from beer brewing waste
18 Apr 2024
--- As the F&B industry grapples with food waste, scientists in Singapore have tapped into a technology to extract 80% of the available protein from beer-brewing leftovers known as brewers’ spent grain (BSG). The... Read More
Japanese cuisine
Future dietary paradigms should add diverse recipes to tally exact carbon emissions, study suggests
15 Apr 2024
--- Most food studies assess the impact of diets on human health and the environment by looking at them from the food group level. However, scientists from the University of Tokyo switched this up with an optimization modeling... Read More
Two different kinds of beer is placed on a table.
Belgian scientists train AI to predict the taste and quality of beer
01 Apr 2024
--- Belgian scientists have unveiled an AI method for beer analysis with models capable of predicting consumer ratings of beers and identifying the aroma compounds that could enhance their flavors.Published in Nature... Read More
Chickens are in a cage to be transported.
Academic experts criticize FAO climate roadmap for lack of focus on plant-based and alternative proteins
19 Mar 2024
--- Experts have slammed the UN Food and Agriculture Organization (FAO) for dismissing alternative proteins and meat reduction tactics in its roadmap on climate change. Omitting meat-eating reduction plans is an oversight,... Read More
Tomatoes are growing around leaves.
Study reveals natural aroma compound enhances vegetable resilience and productivity amid drought
11 Mar 2024
--- Scientists have unveiled a natural compound that could change agricultural practices by offering a sustainable strategy to combat both biotic and abiotic stresses in crops, enhancing resilience to environmental stresses,... Read More
Fruit and vegetables are on a plate.
European Pesticides Action Network uncovers spike in detection of “forever chemicals” in fruit and vegetables
11 Mar 2024
--- A recent report released by the Pesticide Action Network (PAN) Europe reveals a tripling in the detection of Per- and polyfluoroalkyl substances (PFAS) in fruit and vegetables between 2011 and 2021. These substances, known... Read More
Protein, fats, carbohydrates
Leveraging protein: RaboResearch narrows down food industry’s future focus
08 Mar 2024
--- In its new “Talking Points” report, RaboResearch, Rabobank’s food and agribusiness division, highlights three questions the food industry should ask about protein leveraging and its importance in regulating... Read More
Two women and two men working in the lab in white coats.
UK government injects £12M into microbial food hub for alt-protein innovation
06 Mar 2024
--- UK Research and Innovation (UKRI) has invested £12 million (US$13 million) in a Microbial Food Hub led by the Imperial College London that will focus on advancing sustainable microbial foods through novel fermentation... Read More
Bright green cyanobacteria in the sea.
Scientists utilize cyanobacteria to innovate meat-like strands for sustainable proteins
04 Mar 2024
--- Scientists in Denmark have formulated a novel protein and meat-like fibers from blue-green algae (cyanobacteria) by using it as a “surrogate mother.” The fibrous strands are expected to be used in plant-based... Read More
A girl smiling and holding a bar of chocolate in her hand close to the mouth.
Scientists slash sugar in chocolate with oat flour-based innovation
22 Feb 2024
--- US-based food scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%, without any adverse impact on texture or consumer... Read More
A male scientist in a white coat holding two petridishes with fungal strains.
Cheese hues: UK researchers unlock novel fungal strain for varied cheese colors
19 Feb 2024
--- Scientists at the University of Nottingham, UK, have formulated a variety of different fungal strains that could be used to make cheese with colors ranging from white to yellow-green to red-brown-pink and light and dark... Read More
Seaweed is flowing in water.
Seaweed predicted to enhance aquaculture sustainability and target food security
08 Feb 2024
--- In a recent study, a team of international researchers have highlighted seaweed as a promising candidate to bolster global food security. Recognized as an increasingly favored ingredient worldwide, seaweed is also becoming a... Read More
A white cup of coffee with lightbulb art inside it.
Decoding coffee: DNA sequencing opens doors to enhanced brews
29 Jan 2024
--- Scientists in Italy have tapped into genetics to develop the most complete sequencing yet of the genome of Coffea arabica — a variety producing nearly 60% of the coffee consumed in the world. The chromosome-level... Read More
A head of lettuce.
Space food: Lettuce grown in microgravity found more susceptible to pathogens
26 Jan 2024
--- Space researchers have successfully grown lettuce under conditions that imitated the weightless environment aboard the International Space Station (ISS). The University of Delaware, US, scientists exposed the plants to... Read More
Vertically grown tomatoes depicted in an image.
Urban agriculture has higher carbon footprint compared to conventional produce, flags study
25 Jan 2024
--- Scientists in the US have found that fruits and vegetables grown in urban farms and gardens have six times higher carbon footprint than conventionally grown produce. The study is claimed to be the “first”... Read More
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