Cell-cultured coffee developed in Europe: ‘We have proved lab-grown coffee can be a reality’

Website Link (Article by Flora Southey) Europe’s first cup of joe developed from cellular agriculture has been brewed in Finland, with both taste and smell hitting the mark. Cellular agriculture is commonly associated with the production of meat, dairy, and egg proteins. Now, researchers in Finland are turning their attention to another F&B staple: coffee.Continue reading “Cell-cultured coffee developed in Europe: ‘We have proved lab-grown coffee can be a reality’”

New Food Freezing Concept Improves Quality, Increases Safety and Cuts Energy Use

Website Link (Article by Kim Kaplan) Shifting to a new food freezing method could make for safer and better quality frozen foods while saving energy and reducing carbon emissions, according to a new study by U.S. Department of Agriculture’s Agricultural Research Service (ARS) and University of California-Berkeley scientists.  “A complete change over to this new method ofContinue reading “New Food Freezing Concept Improves Quality, Increases Safety and Cuts Energy Use”

World’s first waxed vegan cheese wheels launch in Netherlands

Website Link (Article by Ingredientsnetwork) A Netherlands-based cheesemaker called Max&Bien debuted the world’s first vegan cheese wheel coated in paraffin wax to emulate traditional-style Dutch cheeses. This vegan cheese comes in 1.2-kilogram wheels for cheese and delicatessen stores as well as 150-gram mini-wheels. The cheese itself is made from fermented wheat and comes in threeContinue reading “World’s first waxed vegan cheese wheels launch in Netherlands”

Growing Animal-free Scaffolds for Cell-Cultured Meat

Website Link (Article by Camille Bond) It’s one thing to grow an amorphous blob of muscle or fat cells in a bioreactor—and another thing to recreate the structure of animal tissue. In order to make a complex product like a steak or a salmon fillet, cell-cultured meat producers need to provide their stem cells withContinue reading “Growing Animal-free Scaffolds for Cell-Cultured Meat”

How 3D printing could help save Hong Kong’s coral

Website Link (Article by Rebecca Cairns) With a reputation as a concrete jungle, few know that Hong Kong is one of Asia’s most biodiverse cities and boasts more hard coral species than the Caribbean. But these corals are under threat from pollution and rapid urban development. Co-founded in 2020 by marine biology professor David Baker and PhD student VrikoContinue reading “How 3D printing could help save Hong Kong’s coral”

Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques

Website Link (Journal by Velásquez et. al.) ABSTRACT Currently, reducing packaging plastic waste and food losses are concerning topics in the food packaging industry. As an alternative for these challenges, antimicrobial and antioxidant materials have been developed by incorporating active agents (AAs) into biodegradable polymers to extend the food shelf life. In this context, developingContinue reading “Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques”

Mondi: How to Solve the Materials Puzzle

Website Link (Article by Packagingeurope) The challenge of providing packaging that balances resource efficiency with the lowest possible environmental impact is one that every member of the packaging industry is familiar with. There is no ‘perfect’ solution, but in this exclusive article Mondi Group looks at some of the strategies the industry could be employing to helpContinue reading “Mondi: How to Solve the Materials Puzzle”

Rational design of hyperstable antibacterial peptides for food preservation

Website Link (Journal by Vishweshwaraiah et. al.) Abstract We describe the design of peptides with properties like thermostability, pH stability, and antibacterial activity against a few bacterial food pathogens. Insights obtained from classical structure-function analysis of natural peptides and their mutants through antimicrobial and enzymatic assays are used to rationally develop a set of peptides.Continue reading “Rational design of hyperstable antibacterial peptides for food preservation”

Cambridge University invents vegan spider silk to replace single-use plastics

Website Link (Article by Ingredientsnetwork) Xampla, a spinoff from Cambridge University, is working on commercializing a biodegradable alternative to single-use plastics that is made out of plant products but where the molecular structure is manipulated to resemble spider silk. The polymer film is comprised of crystalline and amorphous chains that have been genetically engineered toContinue reading “Cambridge University invents vegan spider silk to replace single-use plastics”

Finalist interview: PulPac’s Dry Molded Fiber

Website Link (Article by PackagingEurope) In the latest of our Sustainability Awards finalist interviews, PulPac talks us through their patented and market ready manufacturing technology for single-use packaging based on fibre moulding. Congratulations on being selected by the international judging panel as a Sustainability Awards 2021 finalist! Could you please introduce your successful entry and what’s innovativeContinue reading “Finalist interview: PulPac’s Dry Molded Fiber”