A team of MIT researchers has come up with a new approach to fortifying foods by encapsulating micronutrients such as iron and vitamin A—a strategy that they hope will help fight malnutrition in the developing world.

Food scientists at the University of Massachusetts Amherst have demonstrated that an easy-to-use mathematical model can help NASA (U.S. space agency) quickly measure the nutrient levels in foods prepared for astronauts.

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

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.

The United Nations World Food Programme (WFP) recently announced the five winners of the 2019 WFP Innovation Challenge, which awards funding, recognition, and support to WFP employees, startups, and entrepreneurs revolutionizing how the problem of global hunger is addressed.

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.