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© Lisa Miller/J-WAFS

Producing self-fertilizing plants to feed more people

As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
March 16, 2020
© Lisa Miller/J-WAFS

Producing self-fertilizing plants to feed more people

As the world’s population grows and changes, more food is needed. A group of researchers at the Massachusetts Institute of Technology (MIT) is working to increase food production by making it easier for cereal crops like wheat, corn, and rice to grow without fertilizer.
March 16, 2020
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Emerging Science & Technologies right arrow

Preparing corn for climate change

Scientists at the University of Illinois recently completed a study—published in Global Change Biology—on the effect ozone pollution has on corn.

Understanding how compounds in chili peppers fluctuate during ripening

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.

Herbivorous fish may hold key to sustainable aquaculture

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.

Innovation & Insights right arrow

Robotic automation transforming grocery retail

Walmart recently unveiled its Alphabot robotic system, an automated system that is set to revolutionize grocery order fulfillment by enabling quicker, more efficient order picking.

Designing a tomato for urban gardens

Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.

Next-gen chickpea proteins suited for dairy alternatives

Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.

Startups & New Ventures right arrow

PepsiCo, Chobani announce spring incubator classes

Chobani and PepsiCo have announced the members of their respective spring 2020 incubator programs—a total of 18 food and beverage startup companies.

Investors are bullish on alternative proteins

Investments in the agri-food tech industry totaled almost $20 billion in 2019, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.

Chef Serrano-Bahri Helps Hatch Food Startups

In partnership with The Hatchery Chicago, Chef Nelson Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create successful food and beverage products.

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