The ketogenic diet, a high-fat, low-carbohydrate, and protein-restricted diet, has been recognized as an effective treatment for intractable epilepsy.

Seattle-based Picnic, an innovator of food production technology, recently introduced a compact robotic system that can produce customized pizzas at rates up 180 units/hour for 18-inch pies or 300 units/hour for 12-inch pies.

Research from the University of Buffalo indicates that multiple sclerosis-related fatigue could be improved with a diet that raises high-density lipoprotein, or good cholesterol, and lowers total cholesterol.

An international collaboration between 3D Bioprinting Solutions in Russia, Israeli-based Aleph Farms, and U.S.-based Meal Source Technology and Finless Foods has successfully produced cell-based meat aboard the International Space Station.

The United Nations has announced its Global Climate Action Awards for 2019. The award-winning projects range from an initiative to train sub-Saharan African women sustainable agriculture practices to a “climate positive” burger.

Food waste and plastic pollution are two sustainability issues top of mind for many in the food industry. Denny Handley, recent design graduate from Brunel University London, has developed packaging that may help with both issues.

Food and beverage startups in the United States procured about $1.45 billion in investments on 200 disclosed deals in 2018. The categories of alternative dairy (14% of total funding) and alternative protein (13%) captured more than one-quarter of all investment dollars to food and beverage startups.

More plant-based foods in the next decade, cultured meat and underutilized seafood species at mid-century, and customized nutrient patches and pills 150 years from now, according to a “Future of Food Report” from British supermarket chain Sainsbury’s as part of its 150th anniversary celebration.

European agri-food startups attracted investments of about $1.6 billion last year—a figure comparable to 2017, according to a report from AgFunder.