Ed Finkel

insectsDeveloping insect protein products that overcome the “yuck factor” with consumers is among the steps the food and beverage industry can take to increase sustainability and resilience, according to Keren Kles, PhD, chief technology officer at Yeap, who offered a prerecorded session on the topic, then participated in a Scientific & Technical Forum at IFT FIRST on Tuesday that examined a variety of those steps using novel technologies.

The development of insect protein will help addr…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

In This Article

  1. Proteins
  2. Novel Technologies

About the Author

Ed Finkel is a freelance journalist based in Evanston, Ill. ([email protected]).


Placeholder

Manual Feature

Latest News

October Content Spotlight: Novel Technology and Innovation

Stay up to date on novel technology and innovation topics with IFT's featured resources: blogs, articles, peer-reviewed studies, and more!

From Waste to Water Solutions

Hear from a food scientist who's tapping the potential of wastewater by ridding it of harmful plastics.

Technology-Driven Flavors

Artificial intelligence and precision fermentation are creating new flavor development options.

Continuing the Conversation With Nora Khaldi

Nora Khaldi, founder and CEO of Nuritas—a biotech company leading the way in AI-powered ingredient discovery—sat down with Food Technology while at IFT FIRST to share what’s in store for her company and offer advice for others on how to implement AI in their organizations.

Sponsored Content From Cargill and Columbus Vegetable Oils and More Ingredient News

News about food industry suppliers, including new product rollouts and research findings.