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 ...

Scientist says slimming soybeans are on the horizon

If you're serious about losing weight, check out recent studies done in Elvira de Mejia's University of Illinois laboratory. Her research provides insight into the way a certain type of soy protein inhibits fat accumulation ...

It looks, feels and tastes like chicken, but it's made of soy

Sure, some delicacies might taste just like chicken, but they usually feel and look much different. Soy meat alternatives, such as the soy burger, have become more popular recently, with increased sales of eight percent from ...

Soy peptide lunasin has anti-cancer, anti-inflammatory properties

Two new University of Illinois studies report that lunasin, a soy peptide often discarded in the waste streams of soy-processing plants, may have important health benefits that include fighting leukemia and blocking the inflammation ...