Jouni Lattu is working as a Sales Director at VTT in Finland, focusing the research project sales on global high impact ...

Dr. Hannes Orelma works as a Research Team Leader at VTT Technical Research Centre of Finland. His research group develops lignocellulose-based materials by drawing inspiration from nature and using ...

With new EU limits on PFAS in food-contact packaging now in force, New Food speaks to VTT experts about balancing product ...

Researchers have engineered magnetic iron oxide nanoparticles with specially modified surfaces that can bind and extract PFAS compounds and fluorine-containing microplastics from contaminated water ...

Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and ...

Andy Stark is the GM of Specright’s R&D Workbench. He works with F&B companies of all shapes and sizes, from SMBs to ...

PETCORE EUROPE has launched GeNi, a centralised interlaboratory data platform developed with KÖR, to address fragmented ...

Specright's Andy Stark explores how fragmented product data can increase compliance risk, slow reformulation and drain R&D ...

Three clusters of Salmonella Enteritidis infections in England have resulted in nearly 600 confirmed cases and two deaths, with public health authorities continuing to investigate links to imported ...

Lidl is rolling out a new high-protein hybrid meat range that blends British meat with pea protein, claiming at least 20 percent more protein than traditional alternatives.

The University of Massachusetts Amherst has launched a $120 million initiative to address global food system challenges, ...

With the EU ban on Brazilian beef reigniting debate over import standards, Chris Elliott examines the implications for ...