A lab-engineered staple promises better blood sugar control – but also raises fresh questions about ultra-processed foods and nutrition trade-offs.

In this interview, AZoM talks to Dr.-Ing. M. Azad Emin, Chair of Food Process Engineering at Karlsruhe Institute of Technology, about his team's research within the field of sustainable foods, and the ...

Extrusion technology is one of the most promising technology platforms for the development of sustainable food products. This presentation will highlight the advantages of applying small-scale ...

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three? After some years of rapid growth, the ...

Startups are advancing six key technologies in food production: fermentation systems, cell cultivation, molecular analysis, 3D printing/extrusion, material recovery, and AI-powered quality inspection, ...

The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more ...

CSIR has developed 'Designer Rice,' a lab-engineered grain with a low glycaemic index and high protein content, using extrusion technology. This innovation aims to combat health issues linked to high ...