An estimated 95% of the biomolecules in food are unknown to science — this is the “dark matter” of food, diets, and biodiversity. We don’t know what these biomolecules are,...
The food and beverage industry is expanding its offer of alternative proteins and upcycled foods to improve food security and reduce environmental impact. To estimate and support the long-term success...
Explore how integrating sustainability assessments and economic insights can drive forward-thinking innovation in nutrition. This approach examines the balance between ecological impact, financial viability, and consumer demand, offering companies a...
The idea that food is medicine has been central to human cultures for millennia, rooted in rich histories and intricate belief systems. Traditional societies meticulously passed down knowledge about specific...
Knowledge gaps in food composition are driven by the diverse nature of food itself, including variations caused by how it is produced, stored and distributed, and processed, coupled with technological...
The Innovation Institute for Food and Health (IIFH) at the University of California (UC), Davis, US, aims to foster innovation in nutrition by bringing research and commercialization together. The Institute...
Introduction: Sphingolipids and glycosphingolipids are an essential subset of bioactive lipids found in most eukaryotic cells that contribute to membrane biophysical properties and are involved in cellular differentiation, recognition, and mediating...
“Humans eat more than 30,000 species of plants and animals. But for the most part we don’t know much about what is in them. Researchers have thoroughly analyzed the molecular...
Written by Amber Flores, IIFH Fellow, UC Davis Published by Better Ventures When it comes to compelling investment areas in the food as medicine space, we at Better Ventures think...
Davis, California, 27 February, 2024 The USDA AI Institute for Next Generation Food Systems (AIFS), Innovation Institute for Food and Health (IIFH) at the University of California, Davis (UC Davis) along with the Periodic...
Historically, prioritizing abundant food production often resulted in overlooking nutrient quality and bioavailability, however, environmental concerns have now propelled sustainable nutrition and health efficacy to the forefront of global attention....
By Dr. Dani Zumpano Bruci, IIFH Fellow, UC Davis Edited by Jenn Burka, Principal, FTW Ventures This is the third of a three part series about investing in the microbiome. In this...
