On April 29, the FDA will launch its first in a new quarterly podcast series that focuses on the development and use of new technologies to strengthen the ability of FDA, regulated industry and others to accelerate prevention, speed outbreak response and more swiftly adapt to crises that could affect the human and animal food supply.
Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.
August 23, 2019
Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.
The Future Food Initiative brings together Swiss academic and industrial partners leading in nutritional science and food technology.
February 4, 2019
Nestlé USA, Arlington, Va., launched the Future Food Initiative, a joint research program between Swiss universities and industrial partners that will support Nestlé in the development of trend-based, nutritious and sustainable food and beverage products.