Foods of the future set to green taste buds

Biodegradable chewing-gum, a chick-pea dessert and drinks made from cocoa shells were all singled out for recognition by a food fair focused on ecology and affordability this year.

A green catalyst for pharmaceutical and industrial chemistry

Many production facilities (e.g. plastic manufacturers, pharma companies, and others) use nanocatalysts that contain palladium—an expensive component that is not sustainably produced. A chemist from RUDN University found ...

How anxiety—and hope—can drive new product adoption

Researchers from University of New South Wales, University of Southern California, and Imperial College London published a new paper in the Journal of Marketing that analyzes how varying levels of hope and anxiety about outcomes ...

This molecule helps sweet-toothed protein complex sense sugar

In order to grow and thrive, cells need sugar. A repertoire of cellular mechanisms turn unwieldy molecules of glucose and fructose into versatile building blocks for making useful molecules such as lipids, and energy to fuel ...

Five ways COVID-19 will change the food business

Eating at home more and sticking with online delivery or takeout are habits likely to persist even as pandemic measures ease, according to a University of Alberta expert.

Why businesses should offer free trials to existing customers

Everybody loves freebies, whether it's a tasty treat handed out at the supermarket or a month of Netflix. These campaigns are a great way to bring attention to a new product or service, and marketers use them to target new ...

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