In a study conducted at Diponegoro University, vinegar was produced from pineapple waste, which contains high amounts of sugar. The obtained data indicated that pineapple vinegar exhibits significant antioxidant activity compared to other vinegars.

A study published in ACS’ Journal of Agricultural and Food Chemistry examines the evaluation of the flavor of roasted and lab-grown coffee cells. The research found that some of the relaxing aromas and tastes of a traditional cup of coffee could be reproduced by roasting and brewing coffee cell cultures. Panelists detected similar levels of bitterness and acidity between the lab-grown product and traditional coffee. Traditional coffee cultivation requires specific temperatures and altitudes, but warming climate conditions are increasingly impacting cultivation. Therefore, the importance of future studies to further enhance the taste of lab-grown alternative coffee and explore processing techniques has been emphasized.

Researchers from NASA Harvest, a consortium agency focused on food security and environmental resilience, have utilized satellite imagery to assist in making decisions about the best methods to increase agricultural production and efficiency. Through the use of machine learning and satellite technology, they collaborate with Maui farmers to address food security and reconstruct local agriculture by focusing on local traditions.

Five additional sustainability plans have been identified by the Global Coffee Platform (GCP) as equivalent to the Coffee Sustainability Reference Code (SR Code), an action taken to promote critical sector alignment with the platform’s principles and practices for coffee sustainability. These guidelines serve as an industry-wide reference for the fundamental economic, social, and environmental dimensions of sustainability in global green coffee production and primary processing.

Metsä Board collaborated with industry leaders to redesign packaging for ice cream cones, a favorite in the frozen food section. The team examined various stages of the value chain, from material production to ink usage and logistics. The result was packaging that significantly reduces its impact on the climate.

Isparta Applied Sciences University’s Associate Professor Dr. Oğuzhan Kaygusuz introduced a new mushroom species discovered in Kızıldağ National Park, named ‘Melanogaster Anatolicus.’ The research, published in the ‘Persoonia’ journal in the Netherlands, revealed through DNA analyses and examinations conducted with Prof. Dr. Gabriel Moreno from Alcala University in Spain that this unique mushroom species is exclusive to the Isparta region.

Scientists at the University of Illinois Urbana-Champaign have developed a portable, self-powered UVC device called the Tribo-sanitizer. This device utilizes the triboelectric effect to power a UVC lamp, effectively inactivating two bacteria (Escherichia coli O157:H7 and Listeria monocytogenes) responsible for foodborne illnesses. The Tribo-sanitizer’s ability to generate its own power makes it suitable for low-resource environments, and its cost-effectiveness could provide consumers with an affordable solution for surface disinfection.

Nestlé has launched a science-based growth milk solution containing human milk oligosaccharides (HMOs) in mainland China under the Wyeth Illuma brand. This product, manufactured at Nestlé’s Suzhou factory, marks the first HMO launch in China approved by the National Health Commission. HMOs are crucial for intestinal and immune health as well as cognitive development in infants, and within the scope of Nestlé’s global leadership, plans are underway to expand the HMO offering in China.

In recent years, there has been a growing interest in ostrich farming. It is known that the concentration of arachidonic acid in ostrich meat is three times higher than that in beef. Therefore, in a study aimed at obtaining ostrich paste, it is anticipated that by adding inulin and carrageenan polysaccharides in addition to high protein content, the product could have an extended shelf life.

Friesland Campina Ingredients, a brand, has developed heat-resistant whey protein for the medical nutrition market. Producers report that this protein not only embodies the high-quality taste of Dutch whey but also offers sensory characteristics such as low viscosity and neutral pH.