A delicious surprise: Vertically farmed greens taste as good as organic ones
From University of Copenhagen – Faculty of Science 09/12/23 Consumer skepticism about the taste of vertically farmed greens is widespread. But the first scientific taste test from the University of Copenhagen and Plant Food & Research, New Zealand shows that respondents rate greens grown vertically and without soil as just as good as organic ones. […]
Gotcha! New tech finds food contamination in 1 hour compared with 2 days previously
From Osaka Metropolitan University 14/09/23 It is said that there is waste in haste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively. A research group led by Professor Hiroshi Shiigi at the Graduate School of Engineering, Osaka Metropolitan University has developed a technology that can […]
New sustainable method for making lactic acid, critical in food production, using waste jackfruit seeds
From Nanyang Technological University 28/08/23 Scientists from Nanyang Technological University, Singapore (NTU Singapore) have developed a sustainable and more effective technique for making lactic acid, by using discarded jackfruit seeds. Lactic acid plays an indispensable part in the industrial production and preservation of nearly all the food we consume, being used in various stages of the manufacturing […]