A nonstick wrap that repels bacteria has potentially valuable food packaging applications, according to the researchers at McMaster University in Canada who developed it.

With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.

Keeping ‘bad cholesterol’ at bay may be as simple as consuming one avocado a day, according to the results of research conducted by scientists at Pennsylvania State University.

A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.

This episode examines the emergence of food with a purpose and feature insights about what this means for different generational groups, upcoming trends and more.

Researchers are working to find ways to reduce the staggering amounts of wasted food, and one of the latest studies on the topic suggests that thinking of fresh produce in terms of human traits may help.

With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.

Pitch events and incubator programs can help fledgling food startups gain exposure and garner funding for their groundbreaking business concepts.

The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.