Research

The Ellen MacArthur Foundation awarded VTT Technical Research Centre of Finland for a packaging solution made of cellulose in Davos, Switzerland in January 2018....

ESE World has carried out the first practical experiment to demonstrate that HDPE can be recycled at least 10 times and further processed under...

Daily consumption of a certain form of curcumin — the substance that gives Indian curry its bright color — improved memory and mood in...

Artificial sweeteners are used in diet drinks and foods but also could someday be used as treatments targeting carbonic anhydrase IX (CA IX), a...

Blueberry vinegar could restore cognitive function in mice, according to a report in American Chemical Society's Journal of Agricultural and Food Chemistry. Recent studies have...

Since the time of the Roman Empire, winemakers have added sulfites to preserve their products. Sulfites, a class of compounds including sulfur dioxide and...

A research team from the National University of Singapore (NUS) has successfully turned tofu whey, a liquid that is generated from the production of...

Professor Frank Møller Aarestrup from the National Food Institute, Technical University of Denmark, has been awarded the Nils Foss Excellence Prize 2017 worth EUR...

The adoption of new technologies such as the Internet of Things (IoT) Big Data and Data Science will ensure food safety, improve sustainability and...

When overweight adults exchange refined grain products – such as white bread and pasta – with whole grain varieties, they eat less, they lose...