Future Foods – News and Features

To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses.

A new filtration process that aims to extend milk’s shelf life can result in a pasteurization-resistant Microbacterium passing into fluid milk if equipment isn’t properly cleaned early, food scientists have found.

If we switched half our meat and milk products to plant-based alternatives, global greenhouse gas emissions (GHG) could fall by up to 31% by 2050, new analysis suggests. A 50% substitution scenario could also reduce water usage and undernourishment levels significantly.

State-of-the-art agricultural technology and largescale changes to the global food system could help the sector achieve net negative greenhouse gas (GHG) emissions – where the emission sinks exceed the production of emissions – by the year 2050.

By comparing the beneficial and harmful fungal Ct strains, researchers found that activation of a single fungal secondary metabolism gene cluster determined the negative impact of the fungus on the host plant.

Plant-based alternatives such as tempeh and bean burgers provide protein-rich options for those who want to reduce their meat consumption. However, replicating meat's flavors and aromas has proven challenging.

Engineers in Australia have found a way of making stronger concrete with roasted used-coffee grounds, to give the drink-additive a “double shot” at life and reduce waste going to landfills.

Case Western Reserve University researchers are leading the development of a “smart packaging” system to monitor temperature fluctuations, moisture changes and pathogens in perishable food products during transportation.

Researchers have used 3D printing to turn plant-based proteins into a viable seafood alternative that accurately mimics the texture and nutritional value of real fish. Such high-protein mock seafood options could help supplement the rising demand for sustainable food products.

All milk products must go through heat treatment to prevent harmful bacterial growth, but how does this affect plant-based milk? Researchers have discovered how this affects the look and feel of one such drink made from coconut and rice.