Future Foods – News and Features

A study from UCL and the University of Oxford finds legumes to be the most effective meat and dairy substitutes, surpassing processed alternatives and lab-grown meat in health, sustainability and cost metrics

Protein is essential for supporting muscle health. This article explores the evolving science of protein consumption, emphasizing exciting innovations in non-animal proteins and addressing misconceptions surrounding protein supplements.

Despite nine states passing food waste bans since 2014, only Massachusetts significantly reduced landfill waste, achieving a 7.3% decrease. Key factors included ample composting infrastructure, straightforward policies and strict enforcement.

Researchers developed an AI-based system to evaluate food texture, aiding the creation of plant-based meats with meat-like qualities. The team compared animal and plant-based products, finding similarities in texture.

Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. But neutrons and X-rays can reveal information about structure formation that could help to change this.

Rutgers researchers found most Americans prioritize health and price over environmental impact when choosing meat. Only six percent cited sustainability as a factor for reducing red meat.

Kafirin proteins from sorghum grain have been used to improve the texture of lab-grown pork.

A majority of Americans believe coconut oil is healthy. The thing is, according to many cardiovascular researchers, it isn’t.

The pet food and agricultural sectors appear to find insect protein more palatable than restaurant diners do.

Researchers investigated the relationship between the degree of food processing and type 2 diabetes risk, including which kinds of ultra-processed foods were most high risk.