No longer just a dream of vegetarians and vegans, fake meat is becoming more widely available in grocery stores and restaurants. And more options are almost certainly on the way. In a study reported in ACS Food Science & ...
Other
Dec 8, 2021
0
96
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 ...
Biotechnology
Mar 31, 2020
0
121
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 ...
Biotechnology
Mar 19, 2018
1
119
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 ...
Biochemistry
Feb 4, 2010
14
1
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 ...
Biochemistry
Dec 2, 2009
0
0
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. ...
Biotechnology
Feb 16, 2024
1
33
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 ...
Agriculture
May 18, 2022
1
3
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.
Environment
Apr 16, 2020
1
25
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 ...
Biotechnology
Sep 27, 2017
0
7
University of Illinois researchers report this week that new research shows how soy protein could significantly reduce fat accumulation and triglycerides in the livers of obese patients by partially restoring the function ...
Biochemistry
Apr 23, 2012
0
0
