Pasta consumed in a low-glycemic diet does not cause weight gain
In Canada, researchers at St. Michael’s Hospital found that unlike most refined carbohydrates that are rapidly absorbed into the bloodstream, pasta has a low...
First digital ingestion tracking system approved by FDA
In Washington, D.C., the U.S. Food and Drug Administration approved the first drug in the U.S. with a digital ingestion tracking system. Abilify MyCite...
Amyris partners with DSM for Vitamin A development and production
In California, Amyris, Inc., the industrial bioscience company, entered into a product development and production agreement for Vitamin A with Koninklijke DSM N.V., the...
Human milk protein maker PFx Biotech raises €5 million
In Portugal, a biotech company has raised €5 million (US $5.7 million) to develop and scale its precision-fermented human milk proteins. The funding for...
Coca-Cola creates a fruit circular economy in India with a $1.7 billion contribution
In India, the Coca-Cola Company and its Indian partners will contribute $1.7 billion to the country’s agricultural ecosystem over the next 5 years. Almost...
Otsuka buys Daiya Foods to expand plant-based food products
In Canada, Otsuka Pharmaceutical Co., Ltd. acquired Daiya Foods Inc. a privately held Vancouver-based company specializing in the manufacture of plant-based foods. The 405 million...
Bruce the dog reviews cultivated meat
In Scotland, Philip Lymbery, a journalist writing for The Scotsman has turned to his beloved pup Bruce to review Chick Bites dog treats, the...
Spent brewers’ yeast used to make vegan ribs
In California, food tech firm Planetarians is converting spent brewers’ yeast sourced from AB InBev—maker of popular beer brands like Budweiser and Stella Artois—into...
Roquette sites world’s largest pea-protein processing plant in Canada
In France, Roquette, a global leader in innovative plant-based food ingredients, announced plans to build the world’s largest pea-protein processing plant in Canada, the...
Wagyu doing? Japanese lab bioprints Holy Grail beef cut
In Japan, scientists have successfully grown wagyu—a premium variety of beef known for its marbling and tenderness—in a lab.
Using cells taken from a cow’s...