Posts in Innovation
Researchers Develop an Eco-friendly Flame Retardant using Cellulose Nanocrystals

A recent journal article reported researchers in Korea developed an environmentally friendly flame retardant using cellulose nanocrystals (CNC).

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Banana Plant Fibrils could Slow Ice Cream Melting

Researchers from Colombia's Universidad Pontificia Bolivariana have found a way to slow the melting of ice cream using a part of the banana plant which is typically thrown away.

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Synthetic Biology—the Future of Food?

In her interview with The Verge, Biologist and Creative Director Christina Agapakis of Ginkgo Bioworks discusses lab-grown meat, labeling, and how synthetic biology can help make products which are more sustainable and ethically sourced such as lab-grown meat.

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Antimicrobial Oils of Nano-based Packaging Material Improve Food Safety Quality

Researchers from NANOPACK, a 3 year EU funded project, are investigating the antimicrobial attributes of nanomaterials and how they can be used in food packaging to prolong the shelf life and decrease the risk of food born illnesses.

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Natural Plant Fibers Used to Make Buildings, Cars and Planes

The Economist published an exciting article looking at the various ways material scientists are using natural plant fibers to enhance everyday materials.

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USDA Forest Service and P3Nano Collaborative Projects on Cellulose Nanomaterials

During a review meeting at the USDA Forest Service Forest Products Laboratory (FPL) in Madison, Wisconsin, the USDA Forest Service and the US Endowment for Forestry and Communities discussed a public-private partnership named P3Nano examined projects in which they had co-invested in 2016 in an effort to fund cellulose nanomaterials research ($4 million total, $2 million from FS, $2 million from the partner).

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