The EU has pumped €5.7 million into Alganova, a new project that seeks to establish a biorefinery for the production of proteins and functional ingredients from microalgae fed on waste and carbon dioxide. 

The Trump administration is finding it difficult to land on a standardized definition of ultra-processed food, according to the FDA’s acting deputy chief, who said nevertheless that the agency doesn’t plan to ban these products. 

In an interview, Juliette Parade, director of the Association Végétarienne de France (AVF), speaks on her priorities for the group, the state of the French alt-protein sector, the cultural and economic barriers slowing wider adoption, and her vision for the French food system. 

Microfluidic tech offers a fast, precise way to save postharvest produce by detecting spoilage early and delivering natural preservatives. Combining real-time sensing with smart delivery, this approach promises to cut crop waste and make food preservation digital, targeted, and efficient.

Treating nectarines with 1-MCP keeps them firm longer but delays flavor development. Researchers found that a key aroma compound (γ-decalactone) strongly tracks fruit softening, opening the door for smart sensors to check freshness non-invasively while balancing texture and taste.

Sacramento, Calif.-based Fayus Inc., doing business as Yusol International Foods is expanding its recall of OLA-OLA POUNDED YAM to include product sizes 2lbs, 4lbs, 5lbs, and 10lbs due to product labeling omission of an undeclared milk allergen for sodium caseinate, a milk derivative.