Zipongo receives $18 million to expand nutriomics science and leverage food as medicine

In California, Zipongo received $18 million to further develop nutriomics and behavioral science to enable health providers and disease management systems to leverage food...

Corbion highlights marshmallow innovation

In the Netherlands, Corbion’s non-fat, coated malic acid powder is enabling marshmallows with new flavor profiles. Peter van Paridon, Corbion’s Global Industry Director of...

Soylent blames algae flour for consumers feeling green

In California, popular meal replacement brand Soylent believes it has pinpointed the culprit in a recent spate of customer dissatisfaction: algal flour supplied by...

Milk chocolate gets antioxidant help from peanut waste

In North Carolina, a new source of antioxidants to fortify milk chocolate with the health benefits of dark chocolate has been found in peanuts. ...

Campbell Soup invests in Habit, a personalized nutrition start-up

In California, Campbell Soup Company invested in Habit, a personalized nutrition start-up that will provide people with a nutrition blueprint based on their own...

Eggs in fresh vegetable salads increase Vitamin E absorption up to 7 times higher

In Indiana, Purdue University researchers found that adding three whole eggs to a fresh vegetable salad increased Vitamin E absorption by 4 to 7...

Unibio opens first commercial plant to make single cell protein from natural gas

In Denmark, Unibio has opened a commercial fermentation plant to convert natural gas into a highly concentrated, single-cell protein and produce up to 80...

S2G BioChem teams with Mondelēz International for sweet results

In Canada, S2G BioChem signed a license and collaboration agreement with Mondelēz International to commercialize a sustainably-sourced supply of the food ingredient xylitol using...

Consumers now insisting on multi-nutrient content, says TerraVia

In California, TerraVia, the algae-based nutrition and specialty ingredients company formerly known as Solazyme, is benefitting from rising demand for plant-based proteins with nutritional...

Food science thrives in the Garden State

In New Jersey, Nestlé recent decision to site its health science research within the state’s bioscience corridor demonstrates the region’s competence in food innovation. According...

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Edible bowls: The new taco shell?

In South Africa, a startup has created edible bowls to reduce plastic waste. Munch Bowls, founded by Georgina de Kock in 2014, sells bowls made...

Two friends quit jobs, create leather alternative made from cactus

In Mexico, two entrepreneurs have developed a biodegradable, vegan leather from cactus, which they named Desserto. Friends Adrian Lopez Velarde and Marte Cazarez began...

Bioplastic is an “apeeling” solution to banana waste

In Queensland, researchers at the University of New South Wales have developed a process to convert banana waste into plastic. Associate Professor Jayashree Arcot and...