Unique manufacturing method produces more appealing vegan meat

Vegan food is often sidestepped due to its rubbery consistency. Food technology researchers at Lund University in Sweden have now developed a way to make vegan food more appetizing by using new combinations of raw materials. ...

For plant-based proteins, soy is a smart choice

Soy—the versatile protein source that comes from the species of legumes known as soybeans—is becoming a popular alternative to meat and dairy products, and for good reason. Whether you are trying to eat healthier, eat ...

Healthy climate news: Fava beans could replace soy

Tofu, soy milk and veggie mince. More and more Danes are opting to supplement or completely replace their consumption of animal-based proteins with plant-based proteins. Climate considerations are part of their reasoning.

Soy scaffolds: Breakthrough in cultivated meat production

Researchers from the Technion-Israel Institute of Technology and Aleph Farms have achieved a breakthrough in the production of cultivated meat grown outside an animal's body. In findings published today in Nature Food, soy ...

Drawing inspiration from plants and animals to restore tissue

Researchers from the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Wyss Institute for Biologically Inspired Engineering have developed new wound dressings that dramatically accelerate healing ...

Wasted bird feathers turned into food

Every year, millions of tons of bird feathers from slaughterhouses are wasted. In the future, we can instead perhaps make use of the protein in the feathers and eat them. Researchers in biotechnology at Lund University in ...

Safety first: Reporting food scares

Journalists believe their primary role in food scares is to inform the public of potential health risks, according to Flinders research.

Soy is on top as a high-quality plant protein

The importance of protein in the human body is undeniable. However, the idea of what makes a protein a "quality protein" has not been as easy to determine. A new study from the Journal of Agriculture and Food Chemistry takes ...

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