Precision-fermented microalgae can place palmitic acid where infant digestion handles it differently, turning fat structure—not just fat composition—into a formulation lever.
At Atelier Ukai Cafe & Factory Hachioji, opened by restaurant operator Ukai in western Tokyo on September 7, a working cookie and chocolate plant is also the guest experience. Visitors can follow…
A compact centrifugal machine turns hydrated protein-and-fiber mixes into structured strands, testing whether CPG teams can create texture with flexible inputs and less thermal processing.
The notebook lies open beside the breakfast plate. A coffee ring stains the lower corner. Someone has written “oats, yoghurt, berries, hungry again at 11”…
A vertical loop bioreactor turns methane and other carbon-rich gases into microbial protein, testing whether aquafeed can gain a land-light, season-independent ingredient with predictable industrial output.
At barrier in Kanazawa, dashi is no longer a fixed kitchen decision. Since September 7, 2026, guests compare three dried-fish flakes by aroma and taste, choose one, then receive a bowl made…
A winter-flooded co-cultivation system lets small fish feed on naturally abundant plankton between rice seasons, testing whether one field can deliver feed protein, farmer revenue and lower methane.
You order a “small” pasta and it arrives in a bowl the size of a steering wheel. The noodles sit in the center like they’re…
The sign was never subtle. Two yellow arches, lit against a roadside sky, promised something more powerful than a hamburger. They promised certainty. A family…
A new filing defines a food-development platform that models ingredient interactions and carries scientific, sensory, consumer and business constraints across the R&D workflow.