Future Foods – News and Features

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.

Start-ups around the world are now making seafood without the sea. Technology Networks spoke to some of them to learn how, why and where might first start selling bioreactor-brewed fish fingers.

Technology Networks spoke to Max Jamilly, co-founder of Hoxton Farms, to hear how the company plans to fatten up the plant-based "meat" market.

While people from many cultures have long eaten foods transformed by fungi — grain turned into alcohol by yeast, milk curds turned into blue cheese by Penicillium mold, soy sauce and miso produced from soybeans by koji mold (Aspergillus oryzae) — oncom is unique in being produced from waste food. Developed by native Javans long ago, it appears to be the only human food fermented solely by Neurospora mold. But not for long.