The FoodTech 500 Alumni News Round-up (December 11 – January 15 Edition)
Check out what some of the FoodTech 500 Alumni have been up to lately:…
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Reducing Natural Fruit Sugar: A Unique Innovation
Sugar reduction is one of the major sustainability project on which every organisation is working…
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Trends, Challenges, and Everyday Solutions – Nutrition Meets Food Science
Balancing Nutrition in Modern Lifestyles: Trends, Challenges, and Everyday Solutions – Nutrition Meets Food Science…
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Is Your Diet Aging You Faster? Scientists Reveal the Hidden Impact of Processed Foods
A revealing new study links ultra-processed foods to accelerated biological aging, showing that the effects…
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Bodies upon the gears — The Food Archive
The years between 1965 and 1974, also known as the long sixties, were a decade…
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ERP Software for Food Manufacturers and Restaurants- Top Trending
Enterprise Resource Planning (ERP) software is an essential application for food manufacturers, processors, and restaurants.…
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Top universities to Study Food Science and Food Technology
Food science is a dynamic field that combines the principles of biology, chemistry, and engineering…
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Harvest Index vs Harvest Maturity Index: What’s the Difference?
The harvest index and harvest maturity index maximize yield and quality but involve different purposes,…
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Global alternative protein trends to watch
Emma Ignaszewski DIRECTOR OF CORPORATE ENGAGEMENT Emma Ignaszewski oversees the corporate engagement team’s industry intelligence…
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A year into making mushroom mycelia a mainstream food – Update on MyShroom – Food Materials Science Research Group – Blog
‘MyShroom’, funded by Business Finland’s Research to Business Programme, started in August 2021 with the…