Future Foods – News and Features

Are fake meats the healthy, greener alternative to the fatty flesh of cows and pigs? Or are they just another counterfeit component of the West’s new detrimental diet? Technology Networks asked the experts to find out.

The global move toward more sustainable, green energy has increased power reserves and the demand for energy storage devices. Unfortunately, some materials for these devices can be expensive and environmentally problematic.

Early-life struggles and trauma can affect the long-term survival of red squirrels, but a food boom in their second year of life can extend lifespan.

Many plant-based meats have seemingly done the impossible by recreating animal products ranging from beef to seafood, but they may be lacking in protein.

Dr. Heiko Rischer, head of plant biotechnology at the VTT Technical Research Centre of Finland, breaks down the promise of bioreactor-brewed coffee.

Researchers now report the unique aroma profiles of four species of edible ants, which taste markedly different from one another.

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.