The Creative Class

MSU-led research team receives $500K grant to combat herbicide-resistant weeds in soybeans

East Lansing, Mich. — A national research team led by Michigan State University has received a $500,000 grant from the United Soybean Board to develop new diagnostic tools for herbicide-resistant weeds in soybeans. The award currently covers one year but can be extended for up to three years. Eric Patterson, an assistant professor and weed geneticist in the MSU Department of Plant, Soil and Microbial Sciences (PSM), leads the project that will cover most of the soybean-growing region of the U.S. Additional MSU team members include Erin Hill, a weed diagnostician with MSU Plant & Pest Diagnostics; Erin Burns, an assistant professor in PSM; and Christy Sprague, a professor in PSM. The multistate project also brings together partners from Kansas State University, Mississippi State University, Penn State University, Purdue University, Texas A&M AgriLife Research, the University of Arkansas, the University of Illinois, the University of Missouri, and the University of Wisconsin. For decades, the primary method of weed eradication has been chemical control with herbicides, but growers and researchers are seeing increased levels of resistance in several weed species. Patterson said the primary culprit is an overreliance on a limited number of herbicides. According to a 2014 study supported by the United Soybean Board, herbicide-resistant weeds cost U.S. soybean growers more than $2 billion annually. Since then, populations of these weeds have proliferated across the country with almost every major crop, boosting that figure substantially when considering all of agriculture. The new project is called HERMON (Herbicide Resistance Monitoring Network) and is broadly aimed at developing rapid diagnostic tools for resistance detection, increasing screening capacity and improving chemical management recommendations. The work is rooted in extension with an overarching goal to deliver effective strategies directly to soybean growers. Patterson, whose research program is supported in part by MSU AgBioResearch, said […]

First national stocktake of Australia’s food system reveals hidden costs and big opportunities

CSIRO, Australia’s national science agency, has completed the first-ever national stocktake of our $800 billion food system, which feeds around 100 million people – including 27 million Australians – with food produced by 100,000 farmers. Released as part of the Food System Horizons initiative, the report urged a new approach to managing and reporting on our food system to make it more resilient to the challenges faced by farmers, to deliver healthy food for all, and to meet critical sustainability challenges. The report also revealed the hidden costs of Australia’s food system could be as high as $274 billion – primarily environmental and health impacts – the highest hidden costs per capita in the world. As the first national stocktake to deepen our understanding of Australia’s complex food system, the report highlights strengths and identifies practical strategies for improvement. CSIRO Agriculture and Food Director Dr Michael Robertson said knowing and understanding the state of our food system through regular reporting is the critical first step in dealing with the complex challenges and opportunities facing Australia’s food system. “Our food system is more than just producing and exporting commodities – it’s also about providing equitable access to safe, nutritious and healthy food, produced sustainably for all Australians,” Dr Robertson said. “We have an intergenerational responsibility to pursue these goals vigorously,” he said. “This national stocktake provides an evidence base to guide our actions as social, cultural, environmental, and economic priorities shift. “While Australia’s wider food system is an economic and production success, generating more than $800 billion annually and providing significant employment particularly in regional areas, the intersection of our food system with other critical goals calls for a more comprehensive way to evaluate its performance.” Australia’s food system includes a range of factors from production to distribution and consumption of […]

Sculpteo launches PA12 Blue: An Innovative 3D Printing Material Compliant with Food Industry Standards

Upload any design and print it in PA12 Blue, with customisation options available such as finishing, sizing, batch control and hollowing Sculpteo, a leader in additive manufacturing, announces the launch of PA12 Blue food grade, an innovative plastic material designed to meet the requirements of industrial environments where hygiene, traceability, and safety are priorities. Designed for critical applications, this high-performance polyamide combines robustness, reliability, and compliance with European food safety standards, particularly Regulation EC 1935/2004 and EC Directive No 2023/2006. A material designed for food safety PA12 Blue stands out for its bright colour, chosen to facilitate the rapid identification of any residual fragments during quality controls. This choice of colour serves a purpose: the colour blue, rarely present in natural foods, makes it easy to spot any accidental contamination, thereby reducing risks for the food production chain. This material helps strengthen product safety while simplifying quality control processes. Manufactured using selective laser sintering (SLS) technology, PA12 Blue is characterised by excellent mechanical performance. It offers increased resistance to wear and tear, shocks, and thermal stresses, as well as having high dimensional stability. Its compatibility with intensive cleaning environments, particularly due to its resistance to chemical agents, makes it a material of choice for industries subject to strict hygiene protocols. In addition to its raw version, PA12 Blue can be improved with chemical smoothing, a process that improves surface finish by making it smoother and more watertight. This characteristic is particularly necessary in environments where cleanliness and ease of cleaning are major concerns, such as in the food, pharmaceutical, and medical industries. Versatile solutions across multiple industrial applications Although developed for food-related uses, PA12 Blue has technical characteristics that make it relevant for numerous industrial applications: Components for processing equipment: gears, cutting guides, […]

Flexi Grain expands operations to include Faba Beans

Flexi Grain, a leading grain marketing company, is excited to announce its expansion into the faba bean market. Starting in 2025, Flexi Grain will begin contracting faba beans under its unique area based contract and managed under a pooling structure offering producers an alternate marketing avenue to maximise returns and manage risk effectively. Flexi Grain, which has successfully managed wheat and barley, under its pooling structure for 12 years, has built a strong reputation for risk management and creating value for producers. By leveraging its relationships with tier 1 counter-parties, the company is well-positioned to mitigate risks associated with this new commodity, offering a secure and reliable platform for faba bean contracting. “The decision to include faba beans in our offering is a natural next step in our ongoing commitment to providing value and flexibility to our growers” said Jarrod Tonkin, General Manager at Flexi Grain. “Our tier 1 counter-parties will help ensure that we can manage market risks and deliver favourable outcomes for producers. Flexi Grain’s entry into the faba bean market aligns with its strategic vision to expand its product offerings and better serve their grower base. Producers will benefit from the same pooling arrangements and transparent processes that have made Flexi Grain a trusted partner in the grain marketing industry.” As the market for faba beans continues to grow, Flexi Grain aims to be at the forefront, providing innovative solutions and reliable services to help producers optimise their operations and navigate an increasingly complex agricultural landscape. For more information on faba bean hectare contracts or other grain marketing services, please visit www.flexigrain.com.au or contact Jarrod Tonkin at jarrod.tonkin@flexigrain.com.au About Flexi Grain Flexi Grain is a grain marketing company specialising in pooling arrangements for wheat, barley, canola, and now faba beans. With a strong focus on risk management, […]

Lee Kum Kee gives support to the 8th International Master Chef Charity Gala Dinner

Event brought together 2,300 chefs and guests to raise funds for the needy and promote Chinese culinary culture exchanges From 14 to 16 April 2025, the 8th International Master Chef Charity Gala Dinner was held at the Xueye Lake International Conference Centre in Laiwu, Jinan, marking the first-ever hosting of the event in mainland China. Over 1,000 master chefs from around the world gathered at the Xueye Lake International Conference Centre in Jinan. With over 2,300 distinguished chefs attending from around the world – including overseas Chinese chefs, master chefs, celebrities and Michelin-starred chefs – the dinner not only set a new participation record, but raised over RMB10 million to be donated to the Jinan Charity Federation and Shanghai Charity Foundation to support public welfare development. Since its inception in 2014, the International Master Chef Charity Gala Dinner has been held in locations such as Taipei, Melbourne, Kuala Lumpur, Macau, Ho Chi Minh City, Singapore and Hong Kong. As well as showcasing mainland China’s thriving foodservice industry, the 8th edition in Jinan promoted Chinese culinary skills globally by facilitating international cultural exchanges and culinary innovation. A longtime supporter of this event, this year Lee Kum Kee acted as a strategic partner, demonstrating its leading status in the global food industry. The gala dinner was a resounding success, with Yang Li, Vice Mayor of Jinan; Ip Sio Man, President of the International Master Chef Charity Association; Yang Liu, President of the China Cuisine Association; Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce; and Ross Tang, General Manager – Marketing of Lee Kum Kee Sauce in China being among the notable figures attending. Yang Liu remarked, “This is not only a gathering of the world’s master chefs but also an international event celebrating ‘Chinese Flavours and Love’ […]

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings

Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity. The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetable-forward cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes. Understanding the Ingredients Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish. For instance: Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness. Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors. Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio […]

Chef Spotlight: Rishi Naleendra, Chef-owner of two Michelin-starred Cloudstreet in Singapore

Restaurant: Cloudstreet Chef: Rishi Naleendra Cuisine: Progressive Gastronomy Chef Rishi Naleendra, born in Colombo, Sri Lanka, in 1985, is the owner and chef of Cloudstreet, the two Michelin-starred restaurant located in a conserved shophouse in Amoy Street, a stone’s throw from Singapore’s financial district, Raffles Place. Opened in June 2019, the restaurant quickly garnered international acclaim, with its first Michelin star in 2021 and a second in 2022. Its name is taken from the 1940s titular novel by the Australian author Tim Winton, exploring the search for connection with the past, family and the spaces they inhabit at any one time. This subject resonated deeply with Chef Rishi Naleendra, who grew up in Sri Lanka, studied, worked and gained permanent residency in Australia, then relocated to Singapore in 2014, where he still lives to this day. Cloudstreet is inspired by his compelling personal journey and the values of family and home he holds dear, regardless of where he finds himself in the world. Bold, unexpected, and contrasting in its identity, Cloudstreet’s menus offer an expressive, progressive cuisine, melding disparate cultures and influences with distilled and layered flavours. Rishi’s thoughtful and sophisticated dishes effortlessly blend Australian and Sri Lankan influences. Signatures of the house are recipes meticulously developed over the years and, at times, presented in different iterations – for example, the Grilled Oyster with Betel Leaf, Coconut and Finger Lime is a pre-meal snack and Sri Lankan tradition. Guests are welcomed with betel leaf, or ‘bulat’ as an auspicious symbol, and at Cloudstreet, it enrobes a raw Australian oyster that recalls Rishi’s first taste of oysters in Australia and his love for its brininess. The parcel is grilled and finished with freshly squeezed coconut milk, basil oil, and finger lime. This palate teaser is an apt opener, blending his Sri […]

Confidence grows in solutions for processing plant-based foodstuffs

By Antonio Guillermo Jara Ponce, Systems Sales Manager, HRS Heat Exchangers The last two years have seen a slowdown in investment by the global food and drink industry, particularly in terms of products containing added sugar. However, plant-based drinks and alternative proteins have continued to grow as a sector. There are a number of reasons that food and drink manufacturers have postponed investment over the last 24 months. Some were waiting for interest rates to fall to make investment finance more attractive and reduce the price of raw materials, while others appear wary of the effects of proposed legislation by Western governments to tackle public health issues such as obesity and diabetes, which could see the introduction of taxes on sugar and fat, for example. Yet at HRS Heat Exchangers we’ve seen a difference between some of our traditional markets, such as those making juices, sauces and carbonated drinks, where investment has definitely slowed – and the plant-based and health-food sector where, despite some market readjustment, confidence has been noticeably higher. We are definitely seeing more demand from manufacturers of plant-based drinks, and not just those using traditional ingredients like soy and oat, but others such as coconut or rice. From our perspective, the actual ingredient is less relevant than its properties. From a design point of view, the material’s viscosity, thermal conductivity and how it flows are more important. Once we’ve established those parameters we can design an efficient heat exchanger. The ultra-heat treatment (UHT) of soy-, nut- and oat-based milk alternatives is fundamentally the same process as for dairy and, given our experience in dairy processing (together with the increasing use of our systems for handling meat products), makes us well placed to provide solutions both for plant-based drinks and alternative proteins. One of our particular specialisms is […]

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