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Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
New report states that Finland's in a good position to enhance its protein self-sufficiency while building a sustainable, carbon-neutral food chain.
The solutions will be tested in practice at the Natural Resources Institute Finland's pilot farm this and next year.
Aside from being a significant source of antibiotic use, piglet scour is estimated to cause annual losses of €1–2 billion globally.
A project co-funded by the EU’s Horizon 2020 programme is looking at how massive flows of information collected from the soil, the air and satellites can boost agriculture and aquiculture.
Researchers have found that plugging consumers into virtual reality significantly changes the brain's response to their food - but how can it be marketed to alter consumers' thoughts on healthy food?
Microorganisms found in the wildfire-prone rainforests of India have caught the eye of research scientists as an exciting prospect for biochemical production.
17 November 2016 | By New Food
VTT has developed a solution for converting even small sources of methane-rich biogas into raw materials for animal feed or bioplastic on farms, landfills and wastewater treatment plants...
14 October 2016 | By VTT Technical Research Centre of Finland
A home appliance that grows the ingredients for a healthy meal within a week from plant cells and biotechnology is no longer science fiction...
