Future Foods – News and Features

A project aiming to use food by-products to produce antimicrobial drugs from bacteria has been awarded a £1.1 million grant to help antimicrobial production to be more cost-effective and sustainable.

McGill researchers find evidence that partially replacing red and processed meat with plant protein foods can increase lifespan and mitigate climate change.

ETH Zurich researchers have recovered the precious metal from electronic waste. Their highly sustainable new method is based on a protein fibril sponge, which the scientists derive from whey, a food industry byproduct.

Slow brain waves are associated with restful, refreshing sleep. And now, scientists at Washington University School of Medicine in St. Louis have found that brain waves help flush waste out of the brain during sleep.

Researchers have not only succeeded in using blue-green algae as a surrogate mother for a new protein – they have even coaxed the microalgae to produce "meat fiber-like" protein strands.

Join us as we explore how innovation, ethics and even aesthetics look set to influence the landscape of life science research, creating new possibilities for treating human diseases, feeding our growing population and nurturing the scientists of the future.

From lab-grown chicken to cricket-derived protein, these innovative alternatives offer hope for a planet struggling with the environmental and ethical impacts of industrial agriculture. Now, Korean scientists add a new recipe to the list.

Food scientists show that a standard quality test used for raw, organic milk is insufficient for distinguishing between specific groups of bacteria, suggesting that the criteria for determining milk quality at processing plants needs to be updated.

Technology Networks invited Andy Shovel, CEO and co-founder of THIS^TM, a company that develops plant-based alternatives to meat, to an Ask Me Anything session to answer your questions about the latest advances in alternate foods.

Edible, inexpensive plant proteins could be used to grow cultivated meat with layers of "fat" and "muscle" that produce meat-like textures.