Funded by prominent Silicon Valley investors and Microsoft founder Bill Gates, Hampton Creek Foods seeks to disrupt a global egg industry that backers say wastes energy, pollutes the environment, causes disease outbreaks and confines chickens to tiny spaces. The company, which just started selling a mayonnaise made without eggs, is part of a new generation of so-called food-tech ventures that aim to change the way we eat.
Oxygen usually enters wine through the cork and...
Researchers have developed a system that...
Two volunteer taste-testers in London got the unusual opportunity of sampling a stem-cell burger. Though it was reportedly short on taste, the burger represents five years of research. Made from meat grown in a laboratory from the stem cells of cattle, the the burger is part of an effort to help solve both the food crisis and climate change.
The European Commission's Joint Research Centre (JRC) and the U.S. Dept. of Commerce’s National Institute of Standards and Technology (NIST) this week agreed to expand their current scientific cooperation to include new areas of research, such as energy, health care and clinical measurements, and food safety and nutrition.
According to a presentation this week at the 2013 Institute of Food Technologists exposition in Chicago, new technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017. An estimated one in 133 Americans has celiac disease, an immune disorder triggered by the ingestion of gluten peptides found in wheat, barley and rye.
Ripening fruit, vegetables, and flowers release ethylene, which works as a plant hormone. Ethylene accelerates ripening, so other unripened fruit also begins to ripen—fruit and vegetables quickly spoil and flowers wilt. researchers in Japan have now introduced a new catalytic system for the fast and complete degradation of ethylene. This could keep the air in warehouses ethylene-free, keeping perishable products fresh longer.
Swedish and Spanish engineers have created a system of sensors that detects fruit odors more effectively than the human sense of smell. For now, the device, which has 32 sensors and can process scent data in real time, can distinguish between the odorous compounds emitted by pears and apples, but the system can be tailored to other applications.
Kevin Keener, a professor of food science at Purdue University, looks for new ways to kill harmful bacteria, and has determined that exposing packaged liquids, fruits, and vegetables to an electrical field for just minutes could remove all traces of foodborne pathogens. His method uses electricity to generate a plasma, or ionized gas, from atmospheric gases inside the food package.
Metallized Carbon Corporation, a manufacturer of oil-free, self-lubricating, carbon-graphite materials for severe service lubrication applications, announces that its Metcar Grade M-58 has received approval from the FDA so that it can be used in food contact applications. This will permit the use of Metcar Grade M-58 in dry running, food mixer seals to provide lower seal friction and longer seal wear life.
The Alaskan Brewing Co. is going green, but instead of looking to solar and wind energy, it has turned to a very familiar source: beer. The Juneau-based beer maker has installed a unique boiler system in order to cut its fuel costs. It purchased a $1.8 million furnace that burns the company's spent grain—the waste accumulated from the brewing process—into steam which powers the majority of the brewery's operations.
In the most comprehensive study to date on how storage temperature affects wines with different packaging systems, University of California, Davis researchers found that bag-in-box wine is more vulnerable to warmer storage temperatures than bottled wine.
After weathering concerns about everything from the safety of humans eating the salmon to their impact on the environment, Aquabounty was in a position to become the world's first company to sell fish whose DNA has been altered to speed up growth. But after positive feedback from the U.S. Food and Drug Administration in 2010, the agency still has not approved the fish and the company could soon run out of money.
The food industry is strict in its vigilance toward bacteria in products. Now their efforts may be eased by a new bacteria monitoring method developed by researchers in Germany. The fluorescence of nanoparticles embedded in an agarose growth medium, they report, changes significantly when the pH value changes because of bacterial metabolism. This can be monitored in real time with a simple digital camera.
What does a yogurt look like over time? The food industry will soon be able to answer this question using a new fluid simulation tool developed by scientists at the University of Copenhagen, Denmark, as part of a broad partnership with other research institutions. The method distinguishes itself significantly from known simulation methods which use mesh structures where the vertices are locked in a fixed position. In the new method, the mesh structure is replaced by a dynamic structure where the vertices move one at a time.
Scientists at CRANN, a nanoscience institute based at Trinity College Dublin, have partnered with brewing company SABMiller on a project to increase the shelf life of bottled beer in plastic bottles. Their research centered on a nanostructured boron nitride additive that, when added to plastic bottles, will make them impervious to carbon dioxide and oxygen.
According to data from a 2008 Business R&D and Innovation Survey by the National Science Foundation, businesses perform the lion's share of their R&D activity in just a small number of geographic areas, particularly the San Jose-San Francisco-Oakland area and the New York-Newark-Bridgeport area.
In a report presented this week at the American Chemical Society meeting in Philadelphia, researchers based in Hong Kong, in cooperation with Starbucks restaurant chain, described their work on development and successful laboratory testing of a new biorefinery designed to change food waste into a key ingredient for making plastics, laundry detergents and scores of other everyday products.
A University of California Davis research team began studying the genes influencing tomato fruit development and ripening after spending two summers screening tomato plants for transcription factors that might play a role in both fruit color and quality. What they’ve found is that selection for tomatoes with optimal ripening qualities compromises the sugars that contribute to the fruit’s flavor.
A new Agriculture Department program will begin tracing the source of potentially contaminated ground beef as soon as there is an initial positive test. Current procedures require USDA officials to wait until additional testing confirms E. coli before starting their investigation. Under the new process, the source could be traced 24 to 48 hours sooner.
Every year, U.S. supermarkets lose roughly 10% of their fruits and vegetables to spoilage, according to the Department of Agriculture. To help combat those losses, Massachusetts Institute of Technology chemistry professor Timothy Swager and his students have built a new sensor that could help grocers and food distributors better monitor their produce.
Antibiotics are mixed with animal feed to help livestock, pigs and chickens put on weight and stay healthy in crowded barns. Scientists have warned that this routine use leads to the growth of antibiotic-resistant germs that can be passed to humans. Now the Food and Drug Administration is weighing in on the matter, calling on drug companies to help limit the use antibiotics.
A compound found in red wine, grapes, and other fruits, and similar in structure to resveratrol, is able to block cellular processes that allow fat cells to develop, opening a door to a potential method to control obesity, according to a Purdue University study.
While stimulants may improve unengaged workers' performance, a new University of British Columbia study suggests that for others, caffeine and amphetamines can have the opposite effect, causing workers with higher motivation levels to slack off.
Agilent Technologies Inc. announced that it has entered into a Cooperative Research and Development Agreement with the United States Food and Drug Administration to develop new tools to detect and analyze pathogens in food.
Based on Bruker Optic's existing Fourier transform infrared (FT-IR) spectrometry platform, a new ALPHA Wine Analyzer has been introduced that can perform simultaneous analysis of different parameters with a single measurement. As described in a short white paper, Bruker Optics' new instrument uses attenuated total reflection to determine at least 14 wine parameters without sample preparation or reagent use.
Armed with a high-speed camera, a researcher in Reims, France, has sought to more thoroughly understand the champagne bubble. These bubbles are produced through a process called nucleation, triggered by impurities on the glass. But this new study focuses on the fizz itself, and the dramatic effect of cohesive forces and surface tension.
AeroShot went on the market late last month in Massachusetts and New York, offering a single shot of caffeine for $2.99. But instead of a liquid, the tube contains caffeinated air and is meant to be inhaled. Critics challenge its safety, but one biomedical expert says it’s harmless.
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