Nestlé has developed a technology that reduces the fat content in milk powder by 60%. This technology not only enhances the nutritional value of the products but also maintains their taste and texture quality. Currently utilized in the popular Ninho Adulto milk powder in Brazil, this technology is planned to be applied in other milk products and globally in the future. This advancement is considered a significant step towards offering healthier alternatives in the dairy sector.

Astronauts report that food tastes worse in space compared to Earth. This phenomenon may be attributed to the absence of gravity and the effect of a confined environment on the sense of smell. Virtual reality (VR) experiments have revealed changes in olfactory perception in space, with some scents being perceived more intensely. This information can be used to optimize future space menus and improve the dining experiences of space travelers.

More Holstein farm in Spain has become the first farm in Europe to receive B Corp certification. To achieve this prestigious certification, the farm adopted sustainable practices such as enhancing biodiversity, protecting worker rights, and reducing its carbon footprint. Notable for its regenerative agriculture techniques and eco-friendly management policies, the farm positively enhances its environmental and social impact, emphasizing the importance of sustainability in the agriculture sector.

Researchers at Tarbiat Modares University have utilized rosemary essential oil to develop an active film from chitosan. These films, containing the essential oil, were found to be rich in antibacterial activity and total phenolic content. The study revealed the potential of these films to be used as active films for product preservation in the food industry. This discovery offers a natural and effective alternative in food preservation technologies.

NASA’s Mars Simulation, involving four volunteers who mimicked living conditions on Mars for a year, underscored the importance of fresh food. Living in an isolated environment and cultivating their own vegetables, the volunteers learned that fresh and nutritious food is critical for long-duration space missions. The experience demonstrated the necessity of fresh produce for both the nutritional and emotional health of astronauts. Additionally, technologies like 3D printed habitats were discussed for their potential to reduce the mass of spacecraft. CHAPEA 1 and future missions will provide significant data for the design of NASA’s exploration food systems.

The Impossible Burger is moving closer to the European market as the European Food Safety Authority (EFSA) has confirmed the safety of a key ingredient, soy leghemoglobin, used in the burger. Based in California, Impossible Foods produces “heme” from soy plants through precise fermentation to provide a meat-like “bloody” appearance. Heme is an iron-containing molecule that contributes to the taste and texture of meat. Although launched in the United Kingdom in 2022, the Impossible Burger there does not contain heme as this ingredient has not yet been approved in the country.

A new study suggests that a vegan diet can reduce your biological age in just eight weeks. The study found significant decreases in the epigenetic ages of identical twins following a vegan diet, while no similar changes were observed in twins on an omnivorous diet. Researchers note that increasing intake of high-fiber and antioxidant-rich foods such as fruits, vegetables, and whole grains in a vegan diet could reduce the risk of age-related diseases. However, experts emphasize that these findings are based on a small sample and short-term study, and that long-term effects require more extensive research.

BEEN London has introduced a vegan bag made from recycled grains sourced from local breweries. The bag is crafted using an animal and plastic-free snake skin alternative. The British brand developed this unique material in collaboration with London-based Arda Biomaterials and breweries along Bermondsey Beer Mile. The product represents a significant step in sustainability and innovation.

Divert, Inc. has launched the Food Waste Legislative Tracker project in collaboration with the Zero Food Waste Coalition and the Harvard Law School Food Law and Policy Clinic. This initiative provides a tool to monitor and influence state-level food waste legislation, offering information for policymakers, decision makers, and consumers about current and ongoing legislation related to food waste. The CEO of Divert, Inc. stated that this tool aims to enhance collaboration in the industry and create real change.

The US-based Algae Cooking Club has successfully produced chef-quality cooking oil from microalgae in just three days. This innovative oil uses fewer resources and emits less carbon compared to traditional vegetable oils, offering an eco-friendly alternative. Tested and approved by renowned chef Daniel Humm, the oil’s neutral taste makes it ideal for various dishes. Its high Omega-9 content and high smoke point also signal a new era in the culinary world.