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Environmentally more sustainable alternative to egg white protein production

Biotechnology could be the answer

10-Jan-2022

The research by the Future Sustainable Food Systems research group at the University of Helsinki together with VTT Technical Research Centre of Finland shows that fungus-produced ovalbumin could have the potential to mitigate part of the environmental burden associated with chicken egg white ...

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Fazer has agreed to buy Swedish plant-based drink producer Trensums Food

21-Dec-2021

Fazer Group continues executing its growth strategy and has agreed to acquire Trensums Food AB, a Swedish market-leading producer of plant-based drinks, with a strategic focus on oat drinks. Trensums Food AB, together with its fully owned subsidiary, generated 779 MSEK (about 77 MEUR) of net ...

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University of Helsinki to lead FOODNUTRI, a national research infrastructure for climate-smart food research

21-Dec-2021

The FOODNUTRI research infrastructure was granted €3.5 million in funding by the Academy of Finland. The three-year project is headed by Professor of Food Safety Marina Heinonen from the University of Helsinki’s Faculty of Agriculture and Forestry. The funding granted is based on the Recovery and ...

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Oddlygood Global to receive significant growth funding for its international plant-based business

21-Dec-2021

Oddlygood Global, which aims to be a leader in plant-based products, closes its first round of financing. Mandatum Asset Management (“MAM”) will invest EUR 25 million in the company. Oddlygood Global develops and markets plant-based products under the Oddlygood™ brand, including oat drinks for ...

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Valio researching future food production using cellular agriculture methods

16-Dec-2021

Valio and VTT Technical Research Centre of Finland are together launching a project to research what kinds of food industry raw materials could be produced using cellular agriculture. The research project will develop technology for biotechnologically produced proteins. In cellular agriculture, ...

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High consumption of cow’s milk associated with higher risk of developing preclinical type 1 diabetes in genetically predisposed children

22-Nov-2021

In a study conducted in Finland, it was found that children who consume high quantities of cow’smilkproducts have a higher likelihood of developing prediabetes associated with type 1 diabetes. Katariina Koivusaari, Master ofFoodSciences at the University of Helsinki, observed in her doctoral ...

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Sustainable coffee grown in Finland

The land that drinks the most coffee per capita produces its first tasty cup with cellular agriculture

21-Sep-2021

VTT has successfully produced coffee cells in a bioreactor through cellular agriculture. The innovation can help to make the production of coffee more sustainable. The first batches produced by VTT in a laboratory in Finland smell and taste like conventional coffee. With increasing demand and ...

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Insect protein has great potential to reduce the carbon footprint of European consumers

08-Sep-2021

Researchers at the University of Helsinki and LUT University, Finland, have analysed the extent to which insect protein could help to reduce global warming associated with food consumption in Europe. They have especially focused on insect protein use and soybean-protein use in the production of ...

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Huhtamaki reinforces its leadership position in emerging markets with the acquisition of Elif

Elif is a leader in sustainable flexible packaging

20-Aug-2021

Huhtamaki has entered into an agreement to acquire Elif Holding A.Ş. (Elif), a major supplier of sustainable flexible packaging to global FMCG brand owners, with operations in Turkey and in Egypt. With this acquisition, Huhtamaki reinforces its position as a leading flexible packaging company in ...

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UN Food Systems Summit

Huhtamaki welcomes discussions around food waste, safety and accessibility

11-Jun-2021

Taking place in September, the UN Food Systems Summit aims to launch further actions in support of the UN Sustainable Development Goals (SDGs). We believe sustainable food systems are a key component of sustainability, not only in terms of the climate impact, but also on a social level. And food ...

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