Inspiring Innovation to Feed the Future and Beyond
Researched and written weekly by the editorial team of Food Technology magazine, the IFTNEXT Newsletter explores what are, arguably, the next big things in the science of food through original reporting of scientific breakthroughs, leading-edge technology, novel food components, and transdisciplinary R&D.
Researchers from the Institute of Environmental Biotechnology at TU Graz in cooperation with the Austrian Centre of Industrial Biotechnology and industrial partners have successfully tested ecological methods (i.e., hot water treatment [HWT] and biocontrol organisms) that improve the storage of apples and extend their shelf life.
If lycopene is consumed along with iron-rich products, it’s less likely that the anti-cancer benefits will be realized, according to research from scientists at The Ohio State University and two French institutions.
A newly discovered specific trait of the yeast Saccharomyces boulardii may help give the yeast strong probiotic properties.
According to a recent study, researchers in Brazil have determined that a simple technique may prevent the disease passion fruit woodiness from spreading among Brazil’s passion flower crops.
Scientists at the University of Massachusetts–Amherst (UMass-Amherst) recently completed a study on the effects of foods fried in vegetable oil in animal models.