AI in food production: PepsiCo APAC accelerator winner eyes regional growth
The reigning APAC champion of PepsiCo’s Greenhouse Accelerator (GHAC), Beijing AIForce, has revealed major plans to expand across the region after taking home the main prize
PepsiCo named Beijing AIForce Technology (Beijing AIForce) as the new champion of this year’s GHAC APAC edition earlier this year, a win that saw the firm take home US$100,000 in winnings.
The firm won for its flagship innovation, an AI-powered low-carbon automatic tractor – but CEO Dr Han Wei highlighted that the firm’s specialisation in the areas of AI and new energy mean that it is not limited to just this invention.
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
Cacao prices remain turbulent, following two years of record spikes and supply deficits, with climate change, crop disease and even global politics continuing to hamper the commodity’s future. But it’s not all doom and gloom, especially for businesses launching solutions onto the market.
Fresh from an admirable ranking on the inaugural Top 30 Food-tech companies list, Kokomodo CEO and co-founder Tal Govrin is very optimistic about the two-year-old company’s future.
World’s top 30 food-tech companies revealed
From AI-powered ingredient discovery to zero-waste packaging and next-gen proteins, the top 30 global food-tech list showcases the game-changing technologies shaping the future of food.
the top 30 global food-tech list is also a snapshot of a global industry in transformation where science, sustainability and scalability converge to redefine what and how food is produced.
Upcycled grape pomace - the next healthy ingredient for firms to watch?
Research from China has found upcycled grape pomace from winemaking can add antioxidants, fibre, colour and texture to foods, offering health and sustainability benefits
Researchers in China report that upcycling grape pomace – the skins, seeds and stems left from winemaking – could benefit both environmental sustainability and human health, thanks to its rich content of antioxidants, fibre and other bioactive compounds.
The findings were published in Food Chemistry X.
Science spotlight: Our Top 10 science, research and tech stories in 2025
See our top 10 most-read science, research and technology stories from this year, featuring ‘Nobel Prize-worthy’ theabrownin, Meiji protein study, cell-cultured coffee and more
