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.
Read MoreRenmatix has developed a product which can serve as a substitute for eggs, oils, fats and a variety of thickeners in baked goods called “Simple Cellulose”.
Read MoreResearchers 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.
Read MoreManufacturers, importers, and processors of a nanomaterials (as defined in the rule; 82 Fed. Reg. 3641) during the last three years must report certain information by the August 14 deadline.
Read MoreThe OECD announced on June 25 the adoption of new and updated Test Guidelines (TG) for chemical safety testing.
Read MoreThis guidance covers novel foods, food contact materials, food and feed additives, and pesticides and addresses new developments since the previous publication of guidance in 2011.
Read MoreVireo Advisors has again been certified as a woman owned business by the Women's Business Enterprise National Council (WBENC).
Read MoreIf you are interested in learning more about carbon nanotubes see the newly published article “What Are Carbon Nanotubes and Why Should You Care?”.
Read MoreWe invite you to attend the 2018 Global Graphene Expo & Conference to discuss and explore current and future graphene applications while networking with others working in the graphene commercial sector.
Read MoreThe 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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