Inspiring Innovation to Feed the Future and Beyond
Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D.
Researchers at Wageningen University & Research are exploring a way to use a component in astronaut's urine—struvite—on crops grown in soils with similar compositions to that found on the moon and Mars.
With the ability to survive for long periods at both high and low temperatures, Listeria monocytogenes is a potentially deadly foodborne pathogen. So, it’s easy to see the value of a computer model developed by Cornell University scientists, which allows food safety professionals to predict where in a production facility the pathogen is most likely to be found.
Reducing sodium and fat in canned soup is challenging, as doing so affects how much consumers like the product. Researchers at the University of Illinois at Urbana-Champaign determined drivers of liking when sodium, fat, and herb levels are varied that could be used in reformulation efforts.
A new biomarker identified by researchers at the University of Reading in the United Kingdom, the University of California Davis, and Mars Inc. allows for more accurate measurement of human flavanol intake, a finding that will enable researchers to study the health benefits of flavanols better.
Researchers at Penn State University developed a composite antimicrobial film that can keep foodborne pathogens at bay and could one day be used to decrease outbreaks of foodborne illness.
Seeking a way to increase grain yield, researchers at The University of Hong Kong, the University of Calgary, and Rothamsted Research collaborated on a study that lays the foundation for improving rice yields by augmenting the size and weight of grains by 10%.