9 March 2018
Graphene found to boost fertiliser efficiency
Researchers have developed a fertiliser that uses a graphene-based carrier to increase overall efficiency.
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5 March 2018
Chinese retail giant to use blockchain to monitor food supply chain
Chinese e-commerce company JD.com has announced it is using blockchain technology to monitor beef imports from overseas suppliers.
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2 March 2018
Walmart’s ‘Eden’ artificial intelligence technology to inspect fresh food for spoilage
US retail giant Walmart is engineering artificial intelligence (AI) capable of examining fresh fruit and vegetable products for defects, accurately predicting the exact date of spoilage for particular items.
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2 March 2018
Industrial gases offer multiple benefits in food production
Industrial gases can be applied to food production processes to boost productivity and help to create healthy, natural and organic food products, according to chemical company Air Products.
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1 March 2018
Danish scientists develop method to make jellyfish crisps
University of Southern Denmark (USD) scientists have discovered a method to turn jellyfish into a salty snack akin to potato crisps.
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28 February 2018
Photosynthesis sensor data could improve crop yields
Data from photosynthesis sensors could be used to improve crop yields, according to research by the University of Illinois.
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27 February 2018
Public ‘mistrust’ of science is impeding the European food industry
European health and food safety commissioner Vytenis Andriukaitis believes that scientific innovation in the European food industry has been held back by public scepticism of scientific discoveries.
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23 February 2018
DuPont develops new enzyme strengthening solution for bread
DuPont has announced the development of the new PowerBake 6000 product range, which is based on a new enzyme that acts as a strengthening solution, adding tolerance and consistency in...
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21 February 2018
Japanese scientists create bananas with edible skins
Agricultural scientists in Japan have developed a technique of growing bananas with a softer, digestible skin. The ‘freeze thaw awakening method’, discovered by D&T Farm, involves slowly cooling the banana...
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21 February 2018
Study finds ‘naturalness’ obstacle to cultured meat alternatives
A Zurich University study found that the main obstacle to cultured meats is consumer fears that the alternative protein is unnatural.