IBM’s annual 5 in 5 list is here. This time, all five technologies in this year’s list are designed to fix problems in every step of the food supply chain, from seed to your plate.
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Even if you love olives out of the jar, chances are you wouldn't like them straight off the tree. When freshly-picked, they contain bitter-tasting chemical compounds that have to be removed via an environmentally-iffy process. According to a new study, however, there could be a greener alternative.
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Research has demonstrated a novel technique to enhance photosynthetic efficiency in rice crops can increase grain yields by up to 27 percent. The study follows other recent demonstrations of food bioengineering designed to enhance worldwide food productivity by improving the photosynthesis process.
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Samsung has unveiled the latest Family Hub fridges at CES 2019, with the main new addition being a Family Board screen dedicated to posting photos and messages, and support for the latest version of the Bixby voice assistant.
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A new opinion article has outlined how tomatoes could be genetically engineered to produce capsaicinoids, the spicy compound found in chilies. The scientists suggest the innovation would be geared towards an efficient and easier way to mass produce capsaicinoids for commercial purposes.
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A team of researchers has, for the first time, demonstrated that by fixing a common glitch in photosynthesis, a crop’s yield could be improved by around 40 percent. The landmark study suggests optimizing a plant’s photosynthetic efficiency could significantly increase worldwide food productivity.
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While it's important to keep food of any type fresh, it's particularly crucial with seafood, as it can become tainted with toxic bacteria. That's why an international group of scientists is developing a transparent antibacterial film that gets eaten along with the seafood it's covering.
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Israel-based Aleph Farms has just unveiled the world's first lab-grown steak. This milestone on the road to bringing a cruelty-free meat product to the market demonstrates, for the first time, the technology's ability to imitate the flavor, shape, texture and structure of a classic beef steak.
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Passive RFID (radio frequency identification) tags are small, inexpensive, battery-less labels that are already used to track and identify a wide variety of items. If MIT's experimental RFIQ system enters general use, they may also soon allow consumers to check if food products are contaminated.
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A team of researchers has been investigating ways to speed up our often long-winded crop domestication process using the latest CRISPR gene-editing technology. A study has outlined how a crop known as a groundcherry could be effectively modified to be better suited to large-scale farming.
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