Future Foods – News and Features

A study by the University of Copenhagen reveals that plant-based drinks, like almond and oat milk, lack essential proteins and amino acids compared to cow’s milk. Extensive processing, including UHT treatment, reduces nutritional quality.

A new study of plant-based drinks shows they lack proteins and essential amino acids compared to cow’s milk due to extensive processing, which degrades protein quality and can create harmful substances.

Researchers at DTU have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid bacteria. This could be a game-changer in developing countries, where many suffer from vitamin B2 deficiency.

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.