06. January 2020
TIMAC AGRO advises farmers in the implementation of new technologies and in the orientation of their business for the future. With its products for plant and animal nutrition enriched with innovative active ingredients, the company also offers the necessary tools for this development.
05. December 2019
How do genetic engineering and sustainable agriculture fit together? Prof. Urs Niggli, Director of the Research Institute of Organic Agriculture (FiBL) in Frick and lecturer at ETH Zurich, believes that genetic engineering offers great opportunities: As a society, we have to talk about the potential of genetic engineering for plant breeding as well as its risks.
28. October 2019
Agriculture is changing rapidly. In which direction? Driven by what factors? Which way is the right one? Scientists and think tanks are trying to answer these questions in different ways. Farm &Food looked a look at three different studies and turned to scientists and experts for answers.
12. September 2019
It’s hard to miss the investor enthusiasm for meat-free animal products these days. Beyond Beyond Meat’s epic IPO, we continue to hear about mega valuations in the space and it was certainly a topic of conversation at the Good Food Institute’s (GFI) Good Food Conference on and off the stage.
26. August 2019
“It’s a dead fly, in your chardonnay,” sang Alanis Morrisette. But what’s ironic is that in a few years, we might not be too opposed to swallowing the poor insect for extra protein. Too dramatic? Read on to find out why the dialogue is shifting towards including insect-based proteins in diets for both humans and livestock. Interviews with the Singapore Food Agency & Asia Insect Farm Solutions.
05. June 2019
We need to carefully use technologies like CRISPR, says Ruud van den Bulk, Wageningen University in an interview with Farm and Food 4.0. Companies and institutes are looking at Brussel these days. The next European Parliament is expected to make gene editing and connected research a little easier.
26. November 2018
How about a tasty burger - not made from beef, but bred in petri dishes? Strictly speaking, in a bio-reactor, but made from tasty stem cells from cattle, pigs or poultry? What sounds strange now could solve some of the problems of factory farming in the future. The topic will - of course - also be discussed at the Farm & Food 4.0 conference in Berlin.
