Articles Tagged with ''food science and technology''

After a successful phase one feasibility program that applied Willow’s BioOxiTM platform exceeded expectations, Kalsec has agreed to continue full development toward commercialization that includes additional R&D and scale-up work. 

Nepra Foods Inc. announced its partnership with The Cloud Boys Bakery for the development and launch of a portfolio of groundbreaking gluten-free bread products under the brand name Bright Sky Bake House.

The study was conducted symptomatic episodes compared to the same winter period the year before.  The study was conducted among healthy participants who had at least four common colds during the preceding 12 months and lasted 90 days.   

Made with Sophie's dairy-free Chlorella Protein Concentrate, the new vegan ice cream boasts a complete nutritional panel, with more B12 and iron than most dairy and plant-based alternatives.

Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.

The moment for the burgeoning cultivated meat, poultry and seafood sector, and for the global food industry, comes on the heels of the USDA’s approval of GOOD Meat’s label – and four months after the company received its “no questions” letter from the US Food and Drug Administration.

The gross proceeds from the offering, before underwriting discounts and commissions and estimated offering expenses payable by the company, are $7,140,000.

Chandran joins Impossible from Amyris Inc., where he spent more than 17 years bringing new fermentation-derived ingredients to market, most recently as its Chief Science Officer and Head of R&D.

With an approved label in hand, UPSIDE Foods is now working with USDA to obtain a Grant of Inspection (GOI) for its Engineering, Production, and Innovation Center (EPIC), the last remaining item in the pre-market regulatory process before the company can commercially produce and sell its cultivated chicken in the United States. 

Hillenbrand, Coperion, and Purdue University hosted a dedication event at the Purdue Food Science Pilot Lab to commemorate the donation of a Coperion ZSK 27 Mv PLUS Extruder. The donated extruder, valued at more than $900,000 is an important addition to Purdue's Food Science Pilot Lab because it expands testing capabilities within the alternative protein food category and provides Purdue students with hands-on opportunities.