Future Foods – News and Features

Milk protein and plant-derived cellulose can be electrospun into thin fibers for use in biodegradable (and edible) materials, a new study has shown. The resultant fiber mats could be used as edible packaging or biodegradable medical dressings.

The vat-grown seafood joins two other cultivated meat products, from UPSIDE Foods and Eat Just’s GOOD Meat, respectively, to mark the third cultivated protein to enter the US market.

Researchers discovered two genomic regions in traditional wheat varieties from Asia which confer resistance to the disease.

Injecting plants with melatonin using biodegradable microneedles could help to keep them fresher for longer, reducing food waste.

The rise in popularity of whey protein and other protein-rich foods has transformed dietary habits globally, but in parallel it is essential to address potential risks and implement robust testing methodologies to protect consumer health.

The findings challenge the conventional wisdom in favor of intensification, that encourages farmers to improve the productivity of existing farmland with techniques such as increased fertilizer and pesticide use.

The researchers sequenced 145 rice genomes, including 129 wild accessions and 16 cultivated varieties, selected for their geographic and genetic diversity.

Researchers have developed a hollow fiber bioreactor that mimics a circulatory system, overcoming challenges in tissue thickness and nutrient delivery. This enables the scalable production of cultured meat.

Explore the growing trend of plant-based leather, a sustainable and eco-friendly alternative to traditional materials in the fashion industry.

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.