Food

Latest Innovations

Stabilized Natural Flavorant

 

Researchers at the University of Illinois have developed a method for stabilizing the common natural flavorant 2-Acetyl-1-pyrroline and its homologues. The...

A Method for Producing Microencapsulated Tributyrin

 

Butyrate is naturally formed in the colon and is tremendously beneficial in promoting gut health. It is also, however, rapidly metabolized in the colon. Therefore...

Corn Aleurone Oil and Other Unique products from Corn Aleurone Cells

 

A method for preparing corn fiber oil. The method involves separating corn fiber from corn kernels (e.g., by a wet milling process), drying the corn fiber,...

Method of Removing the Hull from Corn Kernels

 

A method of removing the hull from corn kernels wherein the method involves exposing the corn kernels to ammonia (e.g., gas-phase anhydrous) under conditions...

Production of 2-FL from Engineered Yeast

Dr. Yong-Su Jin from the University of IL has developed a method for synthesis of 2-fucosyllactose (2-FL) using engineered yeast. 2-FL is human milk oligosaccharide that...

Food Flows between Counties in the United States

Dr. Megan Konar has developed an algorithm for mapping food flows between counties in the United States based on FAF data.  This algorithm downscales FAF data to the...

Paper-based Iron Assay

Dr. Andrade from University of Illinois has developed a rapid, cost effective, paper-based assay that interfaces with a smartphone for the detection and quantification of...

A Novel and Greener Electrodialysis Method for Purification of Biomolecules

 

Current methods for dialysis either require high pressure or large volumes and additional chemicals to remove ions from solutions. This makes it expensive and...