Brown University: Tapping molecular biology to help tomatoes beat the heat amid climate change impact

As global temperatures rise, experts predict they will reduce crop yields by 2.5% to 16% for every additional 1 degrees Celsius of seasonal warming. Sorel Yimga Ouonkap, research associate at Brown University, US, discusses a...

NestFresh: Reducing male chick culling through “Cheggy” technology in the egg industry

US-based NestFresh has adopted in-ovo sexing technology to reduce male chick culling, supporting animal welfare. Vice president Jasen Urena speaks to us about how they use non-invasive hyperspectral measurement to identify the...

Cano-ela: Leveraging oil-rich seeds for clean label ingredient innovation

Corben van de Pol from Cano-ela’s R&D Applications & Technical Sales discusses the start-up’s innovation strategy to enable the “next-generation of plant-based foods.” He emphasizes using natural ingredients and...

Ingredion: Tapping pea proteins for sustainable snacks and alt-dairy

Ingredion has partnered with Lantmännen to accelerate plant protein development, including investment in a pea protein isolate manufacturing facility in Sweden. Sue Bancroft, director, Healthful Solutions at Ingredion EMEA, tells...

Foodarom Unveils its 2025 Flavor Collection; Stellar

The Stellar Collection answers the call in a world craving escape and wonder. Today’s consumers seek more than flavor — they desire fantasy and unforgettable experiences. Each creation in our collection is a portal to the...

Penn State: E-tongue unlocks AI to detect milk and juice quality, authenticity and freshness

Penn State scientists have developed an “electronic tongue” that employs sensors and AI to identify liquid samples like milk with different water content and various coffee blends. Corresponding author Saptarshi Das, professor of...