News
Food ingredients spinout set for growth
A food technology company that supports healthier eating is set to double its workforce and expand into new international markets following a £7.5 million investment boost.
Obituary: Megan Povey
We are deeply saddened to confirm the death of Megan Povey, a long-standing and highly valued member of staff at the School of Food Science and Nutrition, University of Leeds.
AI identifies hundreds of promising plant proteins for sustainable food ingredients
New research from NAPIC scientists at University of Leeds is using artificial intelligence and statistical physics to identify plant proteins that could potentially replace animal-derived emulsifiers.
Researchers awarded £1m to pilot a sustainable alternative to shrimp farming in Mexico
We are delighted to announce that the research project AquaRoots has been awarded funding through the Global Centre on Biodiversity for Climate (GCBC) Research Grant Competition 3 (RGC3).
New funding supports more sustainable animal feed
The European Union’s Horizon Europe has awarded nearly €5.5M funding to the PROFEED project, which researches sustainable plant proteins for animal feed.