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UrduIn a report released from the Friedman School of Nutrition Science and Policy at Tufts University, researchers say New England is where a majority of food tech pioneers are flourishing. In the Greater Boston area, which includes the inner and outer suburbs of the Massachusetts capital, more than 130 companies and organizations are quietly revolutionizing nearly every aspect of the food added-value chain, from production to trading to diner’s plates.
Tag: Food Technology
Chula Science Student Team Placed 2nd Runner-up from IUFoST Undergraduate Quiz Bowl Championship 2022
Congratulations to the team of Chula Science Student from the Department of Food Technology, Faculty of Science, for receiving the 2nd Runner-up at the IUFoST Undergraduate Quiz Bowl Championship 2022 competition held in Singapore on November 2, 2022
New Processing Technique Could Make Potatoes Healthier
Researchers announced early tests of a new potato processing technique designed to make our bodies digest potato starch more slowly.
Featured Research from NUTRITION 2022 LIVE ONLINE
Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).
IN2 AgTech Startups Making an Impact
While our planet faces many grand challenges that are impacting global food security, the Wells Fargo Innovation Incubator (IN2) is helping to bring new AgTech innovations to the table.
High Protein, Plant-Based Wagyu Beef Helps Increase Immunity — ASEAN’s Best Food Innovation by Chula Students
The Chula Science students team recently won the “ASEAN Food Innovation Challenge 2021” with the imitation Wagyu beef — “The Marble Booster” made from 100 percent high-protein plants. Low in cholesterol, and seasoned with immunity-boosting herbs, this product is soon to be produced and sold in collaboration with Charoen Pokphand Foods (CPF).
Cornell startup’s sustainable tech takes food farther
Farther Farms has created the world’s first commercially available french fries that don’t need freezing or refrigeration, with innovative technology developed at Cornell University.
Drying fruit with ionic wind
After the summer harvest, fruits are sold as dried products suitable for the current season. However, if fruit or vegetables are dried with heat, nutrients can be destroyed and flavors can be reduced. This is why non-thermal drying of food – i.e. without heating – is preferred by the industry. Among other things, fans are used for this purpose. A new drying process developed at Empa using ionic wind promises to make the non-thermal drying of food much more energy-efficient, faster and even gentler.
CAN PLANT-BASED PROTEIN REPLACE ANIMAL PROTEIN IN THE FOOD SYSTEM?
Dr. Pat Brown, founder and CEO of Impossible Foods will share his belief that plant-based protein will match the sensory, nutritional value and price requirements consumers desire, and replace meat protein sooner than people think at the opening keynote of AgTech NEXTTM on September, 22, 2020 at 12 PM CST.