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Bovine skeletal muscle cells grown in the presence of myoglobin (center) or hemoglobin (right)

Researchers ‘chew’ on improving sensory traits of cultured meat

Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
November 4, 2019
Food Foundations Part 3 October podcast

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation
October 22, 2019
Bovine skeletal muscle cells grown in the presence of myoglobin (center) or hemoglobin (right)

Researchers ‘chew’ on improving sensory traits of cultured meat

Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
November 4, 2019
Food Foundations Part 3 October podcast

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation

Episode 13: Food Foundations Part 3 – Rooted in Sustainable Food Systems: The Barilla Center for Food & Nutrition Foundation
October 22, 2019
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IFTNEXT Newsletter

Published every Tuesday, this newsletter explores what are, arguably, the next big things in the science of food.

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Emerging Science & Technologies right arrow

Researchers’ analysis could yield hardier watermelons

A group of researchers has conducted a comprehensive genomic analysis of all seven species, leading to the development of a new resource that may enable breeders to cultivate tasty, appealing watermelons that are also more disease-resistant and that can be grown in more varied climates.

Developing more flood-resistant crops

Of the major food crops, only rice is currently able to survive flooding. Thanks to new research, that could soon change—good news for regions of the world where rains are increasing in both frequency and intensity.

Probiotics may reduce incidence of acute respiratory infections

A recent study sponsored by Chr. Hansen has determined that if certain strains of probiotics were administered to the U.S. public, healthcare costs related to respiratory infections would decrease by up to $1.4 billion.

Innovation & Insights right arrow

Humanizing food may help reduce food waste

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.

Fortified milkshakes win $250k in Real California Milk Accelerator competition

Bears Nutrition and its milk-based nutritional shakes for children were named the grand prize winner of the inaugural Real California Milk Accelerator dairy startup competition.

Formulating a tastier low-fat potato chip

Low-fat potato chips often fall short in terms of acceptable texture compared to full-fat versions. A new technique offers insights into texture attributes and could be used to help manufacturers develop tastier low-fat chips.

Startups & New Ventures right arrow

Fortified milkshakes win $250k in Real California Milk Accelerator competition

Bears Nutrition and its milk-based nutritional shakes for children were named the grand prize winner of the inaugural Real California Milk Accelerator dairy startup competition.

Meat That's Out of This World

While plant-based meats have exploded in the retail marketplace and foodservice arenas and captured the headlines, its alternative meat cousin (i.e.,cell-based or cultured meat) has been making steady scientific and technical and poised to become a commercial reality in the near future.

Female Founders Get Shortchanged

Female Founders receive a very small percentage of the investment funds for agri-food tech startups.