This talk will examine the lexicon of cannabis, exploring the relationship between slang terms and slang theory when it comes to cannabinoid-infused foods. Attendees will learn the difference between fact and fiction, and leave with a better understanding of the essential technical vocabulary a good scientist needs to think critically about the benefits and risk of incorporating cannabinoids into food forms.Presenters: Justin Singer, Stillwater Specialty Ingredients; Keith Woelfel, Stillwater Specialty Ingredients
Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.
New research into the accumulation of two important compounds in chili peppers may help plant breeders understand what contributes to the increasing and decreasing levels of these compounds as chili peppers develop and could also provide insights into the development of food ingredients.
The discovery of an unusual fish that sustains itself by consuming a vegetarian diet of specialized algae holds promise as a more sustainable source of dietary protein for humans.
Alternative protein products are poised to take a bite out of the conventional meat market as mainstream consumers get comfortable with new and improved options that deliver on texture and taste.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.
The food chemistry research at the University of Kentucky fosters new product development.
Chef Gerard Viverito recently joined BlueNalu, a cellular aquaculture startup, where his passion for seafood sustainability and international culinary arts will help him show consumers that cell-based seafood can mimic regular seafood in taste and texture.
Shifting environmental conditions are taking a toll on food production, but progressive farmers and food companies are fighting back—and making a difference.
Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.
A new Michigan State University (MSU) study published in Scientific Reports shines a light on how big data and digital technologies can help farmers better adapt to threats—both present and future—from a changing climate.
According to The Wall Street Journal, Amazon.com introduced its checkout-free technology in a large grocery store, called Go Grocery, in Seattle on February 25.
The Barry Callebaut Group has announced the launch of personalized 3D-printed chocolate at scale through its global decoration brand, Mona Lisa.
Nielsen Global Connect has released its Top 25 Breakthrough Innovation winners for 2019. For close to a decade, this list has been the gold standard in recognizing innovation and global success within the consumer packaged goods (CPG) space. Of the 25 winners, 15 of the products are from food companies.