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Bovine skeletal muscle cells grown in the presence of myoglobin (center) or hemoglobin (right)

Researchers ‘chew’ on improving sensory traits of cultured meat

Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
November 4, 2019
Food Foundations Part 3 October podcast

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation
October 22, 2019
Bovine skeletal muscle cells grown in the presence of myoglobin (center) or hemoglobin (right)

Researchers ‘chew’ on improving sensory traits of cultured meat

Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
November 4, 2019
Food Foundations Part 3 October podcast

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation
October 22, 2019
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IFTNEXT Newsletter

Published every Tuesday, this newsletter explores what are, arguably, the next big things in the science of food.

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Emerging Science & Technologies right arrow

Modifying corn gene increases yield up to 10%

Researchers at Corteva Agriscience have demonstrated that increasing and extending the expression of a maize gene, zmm28, alters vegetative and reproductive growth parameters and significantly enhances yield in large-scale field trials conducted over multiple years.

Exploring the role of the gut microbiome in Alzheimer’s

Research by scientists at Wake Forest School of Medicine suggests that diet has the potential to affect the gut microbiome in ways that could decrease the risk of Alzheimer’s disease.

Chardonnay grape genome reveals surprising findings

While deciphering the genome of the Chardonnay grape, researchers at the University of California uncovered something fascinating: grapes inherit different numbers of genes from their mothers and fathers.

Innovation & Insights right arrow

Fortified milkshakes win $250k in Real California Milk Accelerator competition

Bears Nutrition and its milk-based nutritional shakes for children were named the grand prize winner of the inaugural Real California Milk Accelerator dairy startup competition.

Formulating a tastier low-fat potato chip

Low-fat potato chips often fall short in terms of acceptable texture compared to full-fat versions. A new technique offers insights into texture attributes and could be used to help manufacturers develop tastier low-fat chips.

Nutritional needs of farmed edible insects

To learn more about the nutritional needs that grasshoppers and crickets would need in a factory farming setting, scientists conducted a first-of-its-kind study showing that various types of feed affect the growth and development of the insects.

Startups & New Ventures right arrow

Fortified milkshakes win $250k in Real California Milk Accelerator competition

Bears Nutrition and its milk-based nutritional shakes for children were named the grand prize winner of the inaugural Real California Milk Accelerator dairy startup competition.

Meat That's Out of This World

While plant-based meats have exploded in the retail marketplace and foodservice arenas and captured the headlines, its alternative meat cousin (i.e.,cell-based or cultured meat) has been making steady scientific and technical and poised to become a commercial reality in the near future.

Female Founders Get Shortchanged

Female Founders receive a very small percentage of the investment funds for agri-food tech startups.

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