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 ...
With new EU limits on PFAS in food-contact packaging now in force, New Food speaks to VTT experts about balancing product ...
Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and ...
PETCORE EUROPE has launched GeNi, a centralised interlaboratory data platform developed with KÖR, to address fragmented ...
England's new school food standards will restrict fried food, processed meat and desserts, while introducing breakfast ...
A 60-strong coalition is urging the Dutch government to establish a €65 million annual Plant-Based Acceleration Fund and ...
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.
With the EU ban on Brazilian beef reigniting debate over import standards, Chris Elliott examines the implications for ...
Specright's Andy Stark explores how fragmented product data can increase compliance risk, slow reformulation and drain R&D ...
Jouni Lattu is working as a Sales Director at VTT in Finland, focusing the research project sales on global high impact ...
A landmark study published in The Lancet Public Health links Berkeley's healthy checkout ordinance to measurable reductions ...
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 ...
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