Category Archives: Research

A nanocrystal clear food waste solution? US team develops sustainable shelf-life technology

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The Purdue University team is now looking for industrial partners for its biodegradable, advanced barrier coating A team of Purdue University, US, researchers have manufactured an innovative new process that uses cellulose nanocrystals (CNCs) to create advanced barrier coatings for food packaging. The technology can be used to create non-toxic and biodegradable packaging solutions. The shelf-life extending process also has… Read more »

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43 percent of Millennials purchase frozen foods

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As we set to close out “National Frozen Food Month”, new data from the National Frozen and Refrigerated Foods Association (NFRA) revealed the frozen food sector has experienced a resurgence thanks to more brands rolling out innovative products in response to consumer demand for healthier options. In 2013, NFRA launched its “Real Food. Frozen” campaign to showcase how frozen foods… Read more »

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Ingredient Suppliers Offer Insights about Future of Texturants

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Consumer demand for high-quality products and for specialties such as gluten-free items are drivers for the texturants market. The company Research and Markets forecasts a growth for the global texturants market by 2022. For the starch market, Research and Markets forecasts CAGR of 5.85% 2018-2022. The market is competitive and driven by an increase in the trend of health and… Read more »

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Faster genome evolution methods to transform yeast

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Scientists have created a new way of speeding up the genome evolution of baker’s yeast Saccharomyces cerevisiae, the same yeast we use for bread and beer production. This is to develop a synthetic yeast strain that can be transformed on demand, making it particularly attractive for industrial biotechnology applications, such as the mass production of advanced medicines to treat illnesses… Read more »

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Nestlé to accelerate innovation in China with a new R&D center

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Nestlé announced the inauguration of a new Research & Development center (R&D) in Beijing and a System Technology hub in Shenzhen. The new R&D center will enable Nestlé to accelerate trend-based innovation in China to meet fast-changing consumer demand. The systems hub will strengthen collaboration with Chinese partners and suppliers in the area of systems. Nestlé R&D in Beijing focuses… Read more »

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Healing grain: Scientists develop wheat that fights celiac disease

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Researchers at Washington State University have created a new, genetically distinct variety of wheat that’s safer for people with celiac disease, opening the door for new treatments and healing potential for the staple grain. Body’s adverse reaction to protein For more than 2 million U.S. people who suffer from celiac disease, traditional staples like wheat bread and pasta are off… Read more »

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Bühler joins Nestlé and Givaudan for major healthier product research initiative

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The Swiss-based Bühler group has committed to co-found a major healthy food research scheme launched by ETH Zürich and EPFL, together with industrial partners Givaudan and Nestlé. As the companies revealed, the Future Food initiative, which is expected to examine a broad selection of potential products including items within the confectionery and baked goods sector, aims to accelerate the development… Read more »

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CRISPR could make wheat safe for people with Celiac disease

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Research in the Netherlands and at the National Institute of Agricultural Botany (NIAB) in the UK has found that gene-editing technology CRISPR-Cas9 can be used to remove epitopes from gliadin protein in gluten. Gluten, which is found in wheat grains, contains a mixture of glutenin and gliadin proteins. A majority of gliadins and a number of glutenins contain certain immunogenic… Read more »

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Israeli researchers discover proteins that may cure wheat rust disease

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Israeli researchers have discovered a new family of proteins in plants, which may cure the wheat yellow rust disease, the University of Haifa said in a report published Tuesday. It is estimated that this disease, caused by parasitic fungi, affects about 5 million tons of wheat a year worldwide, causing a loss of more than 1 billion U.S. dollars. The… Read more »

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European wheat lacks climate resilience

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The climate is not only warming, it is also becoming more variable and extreme. Such unpredictable weather can weaken global food security if major crops such as wheat are not sufficiently resilient—and if we are not properly prepared. A group of European researchers, including Professor Jørgen E. Olesen from the Department of Agroecology at Aarhus University, has found that current… Read more »

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