The COVID-19 pandemic illustrates how critical it is for major centres of population to have localised agri-food production sites, contends Joel Cuello, Professor of Biosystems Engineering at The University of Arizona.
A specialty flour made of spent grain from the beer-brewing industry that would otherwise have been wasted netted Byron Bay-based start-up Grainstone an innovation award at last year’s Global Table and funding from the Fight Food Waste CRC.
Fable Food Co began turning mushrooms into meat-alternative products at the start of 2020. By March, the company was experiencing strong demand, says company CEO Michael Fox.
Recent research has found that eating a Mediterranean diet causes microbiome changes linked to better cognitive function and memory, immunity and bone strength, notes Prof. Paul O’Toole in this article from The Conversation.
As the plant-based and vegan product market becomes increasingly populated, is there a danger of saturation and how can manufacturers ensure that consumers latch onto their offer rather than that of their competitors?
Gencor Pacific is embarking on a human trial in Australia to validate the immunity-boosting ability of Palmitoylethanolamide (PEA) against the backdrop of the rising demand for immunity supplements amid the worldwide spread of COVID-19.
A new ELISA test developed by scientists at NYC’s Mount Sinai Hospital, University of Finland and University of Melbourne can ascertain rapidly whether a person has developed immunity to the coronavirus.
Interviewed by New Scientist, the acclaimed filmmaker is calm in the face of the coronavirus pandemic but expresses dismay at the state of the Earth – and offers suggestions on redressing the balance, including advice for food producers.
Scanit Technologies has netted US$250,000 in prize money with its novel in-field platform that detects airborne plant pathogens and alerts growers, enabling them to take action to prevent potentially devastating crop infections.