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The innovation lab provides Cargill with a pipeline of software engineering and data science students and graduates ready to modernize agricultural supply chains and food systems across the globe.
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.
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.
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.
Researchers at Canadean say obesity and health issues, in addition to taxes on sugary beverages, have caused countries to look toward natural sweeteners
