Quick Links April 20, 2018

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Bioproducts Updates
A list of the most recent bioproducts updates.
Tasty superfood from plant cell cultures
March 19, 2018
Researchers are developing a new and promising method of producing healthy and tasty plant-based food through plant cell culture (PCC) technology rather than field cultivation.
Harnessing regenerative food production to fight climate change
April 16, 2018
Regenerative agriculture is increasingly on the food sector agenda. The idea that food production can be used to sequester carbon to tackle climate change is compelling. But are regenerative practices at odds with industrial farming methods?
Enabling Digital Agriculture on a National Scale
April 16, 2018
Australia has been a world-leading player in the development and use of advanced agricultural technologies such as precision agriculture.
Greener and cheaper technique for biofuel production
April 16, 2018
Natural bacterium isolated from mushroom crop residue converts plant-based material to butanol directly.
Removing the brakes on plant oil production
April 16, 2018
Scientists studying plant biochemistry have discovered new details about biomolecules that put the brakes on oil production. The findings suggest that disabling these brakes could push oil production into high gear.
Wheat research discovery yields genetic secrets that could shape future crops
April 16, 2018
A new study has isolated a gene controlling shape and size of spikelets in wheat in a breakthrough which could help breeders deliver yield increases in one of the world's most important crops.
Insect protein from poultry waste
April 16, 2018
The Russian company ZooProtein has developed a closed system, where maggots feed themselves on waste, before being harvested and dried as a protein source themselves.
Worcester Polytechnic Institute find "red mud" key to bio-oil production from food waste
April 16, 2018
Researchers have determined that 'red mud' a waste product of aluminum refining, boosts energy recovery from food waste to 80% from the average 25% recovery using hydrothermal liquefaction.
Soya flour offers bakers the protein boost to capitalize on growing trend
April 16, 2018
Soya beans are high in protein and naturally gluten-free, ground into a fortified flour that is increasingly becoming popular among producers of bakery goods and snacks.

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