Agricultural and industrial residues serve as attractive sources of natural antioxidants and dietary fiber. In this regard, the physical and chemical properties of watermelon rind powder were assessed, suggesting its potential use as an adjunct to wheat in cake production.

An initiative named Flybox has developed modular insect farming technology to produce a sustainable protein alternative from organic waste generated by food enterprises. Having completed trial studies within the university’s research framework, it is now gearing up to meet potential customers.

Nearly 400 odor receptors exist in almost every nose, capable of detecting around a trillion different scents. Replicating such a level of sensory expertise in a scientific apparatus might seem daunting, but advancements in artificial intelligence have notably enhanced the speed and accuracy of the latest electronic noses. Manufactured by an Israel-based company and known as Sensifi, these e-noses consist of electrodes coated with carbon nanoparticles. They detect odors emitted by bacteria or volatile organic compounds. Different types of bacteria generate distinct electrical signals within the Sensifi device. Subsequently, this information is recorded by an artificial intelligence software system, compared with a continuously expanding database, and notifications are provided to the user.

Tomato producers in Central India are increasingly concerned about the uncertainty created by extreme weather events in the region. Over the past decade, significant droughts have occurred in much of the area, leading to substantial crop losses and affecting the livelihoods of local farmers. On the other side of the world, a venture called ClimateAi in Silicon Valley is developing an artificial intelligence platform to assess the sensitivity of crops to rising temperatures in the next twenty years. This tool measures how suitable the land will be for agriculture in the coming years by utilizing climate, water, and soil data for a specific location. The city of Maharashtra in India was among the initial case studies conducted.

In a study exploring the use of porang flour as a healthy and halal food additive in food processing, it is reported that porang flour can be used as an alternative to halal ice cream and jelly drink stabilizers.

In a study, it was reported that fish scale chitosan can be used as a food preservative and to extend shelf life, as fish scale chitosan can prevent up to 50% moisture loss in strawberries.

Researchers at Ohio University have found that yogurt and its components significantly reduce the concentration of volatile compounds responsible for the sharp odor in garlic. The study highlights the effectiveness of fats and milk proteins in eliminating the odor produced in the mouth after garlic consumption, and it suggests that formulations with high protein content may particularly pique consumers’ interest.

In a study published by the American Chemical Society, the 21 key chemical odorants responsible for the flavor of sourdough bread were identified and measured using the ‘sensomics’ technique, and it was reported that when combined, they could entirely recreate the taste of bread.

German scientists have used fermentation technology to produce sausage-like flavors from onions, shallots, and leeks. In this study, the strongest aroma was obtained through an 18-hour fermentation of onions using Polyporus umbellatus mushrooms. Onion ferments demonstrate the potential use of natural aroma in the future by the plant-based meat industry.

Tao Bin, a Thailand-based company, has introduced the Smart Robotic Barista machine, utilizing robotics, artificial intelligence (AI), and the Internet of Things (IoT) technology to create highly flavored beverages such as soda, smoothies, protein blends, and classics like tea and coffee. This equipment covers just one square meter of space and offers customers over 180 beverage choices.