Soft Robotics raises $10M to aid in launching SoftAI powered robotic solutions

U.S. – Award-winning food robotics company Soft Robotics Inc. has announced that it has raised a USD $10M Series B extension, to expand commercial operations to meet COVID-19 pandemic-fueled demand and launch its SoftAI powered robotic solutions. SoftAI layers 3D vision and artificial intelligence technologies, on top of Soft Robotics’ patented and proven, IP69K-rated, soft grasping to give industrial robots…

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Nigeria’s council on agriculture, rural development warrants crop bio-fortification

NIGERIA – Nigeria’s National Council on Agriculture and Rural Development (NCARD), has at the 44th regular meeting of the Council, rubber-stamped mainstreaming staple crop bio-fortification in all aspects of agricultural interventions in Nigeria. This is a major stride towards improving nutrition for millions of Nigerians who suffer from micro-nutrient deficiency. The council is charged with the advocacy of agribusiness in…

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Study identifies cooking method to retain zinc content of bio-fortified maize

U.S. – A recent study has found that boiling and steeping whole maize grains in an alkaline solution, a process known as nixtamalization, preserves the zinc content. This is an ancient cooking process in Mexico and Central America where tortillas are the most-consumed product prepared from nixtamalized dough. The research focused on the effects of processing and cooking methods on…

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FDA links Salmonella outbreak in U.S. to frozen cooked shrimp

U.S. – The Food and Drug Administration (FDA), Centre for Diseases Control and Prevention (CDC), state and local partners, are probing a multistate outbreak of Salmonella Weltevreden infections linked to the consumption of frozen cooked shrimp manufactured by Avanti Frozen Foods of India. Avanti frozen foods is a subsidiary of the Thai Union and a manufacturer and exporter of shrimp…

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FHRAI seeks deadline extension for mentioning FSSAI license number on food restaurant bills

INDIA – The third largest hotel association in the world, Federation of Hotel & Restaurant Associations of India (FHRAI), has appealed to food safety regulator FSSAI to extend the deadline for mentioning FSSAI License number on bills given by food business operators. FHRAI is the voice of the hospitality industry and provides an interface between the Hospitality Industry and other…

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Citrus fiber to be incorporated as food additive as demand for clean label rises

WORLD – Extensive scientific research and studies have elevated the position of citrus fiber as a healthy food additive that can improve the product quality and texture.  Citrus fiber is a natural and clean label ingredient providing high water holding and natural emulsification properties that benefit a variety of foods and beverages. To appeal to the world’s rising health-conscious consumer…

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Mondelēz International employs blockchain technology to enhance food transparency

US – Europe’s leading food transparency blockchain, Connecting Food has assisted Mondelez International to launch their first food transparency project in the United States, with the iconic cracker brand Triscuit. Connecting Food offers digital transparency solutions which create value for agri-food players and restore consumer confidence in food. The platform is powered by blockchain, a technology which has enabled the…

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Kenya’s agro-business firm Kakuzi PLC secures GLOBALG.A. P

KENYA – Kakuzi PLC, a listed Kenyan agricultural company, has received an unconditional renewal of the GLOBALG.A. P (Good Agricultural Practices) which is a globally recognized agricultural food quality certification. As part of the integrated agro-business firm’s quality assurance endeavors, it has been granted the GLOBALG.A.P. version 5.2 certificate subsequent to a recent audit of its production and processing procedures.…

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Researchers develop natural edible coating to prolong shelf life of seabass fillets

SINGAPORE – A research team led by Prof Yang Hongshun from the Department of Food Science and Technology, National University of Singapore, has developed a preservation method to maintain the freshness and food safety of seabass fillets, by coating it with fish gelatin and infusing grape seed extract which is a type of natural additive into it. Asian seabass is…

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Laboratory instrumentation supplier Endress+Hauser development team bags prestigious AMA Innovations Award

SWITZERLAND – A team of developers at Endress+Hauser has been awarded this year’s AMA Innovations Award for developing QWX43, an inline fermentation sensor designed for breweries. The AMA Innovation Award has been in existence since the year 2000, presented for outstanding research and development work in sensor and measuring technology. It is exceptional in that it goes to the developers…

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