Increasing Legumes, Reducing Red Meat Is Safe for Bone Health and Protein Intake
Study finds that pea and faba bean based foods provide sufficient amino acid intake
meat
Making Plant-Based Meat Alternatives More Palatable
New colloidal technique could give a juicy sensation without adding fat
Lab-Grown Fat Could Give Cultured Meat Real Flavor and Texture
Researchers produce fat tissue in the lab at a scale that could help enable large-scale production of cultured meat
Animal-Based vs Alternatively Sourced Proteins: Do You Know the Difference?
A lipidomic exploration
Recalls of Fresh Meat Products May Lower Customer Demand
The customer response to food recalls varies depending on the severity and the reason
Rotten Meat Could Be Easier to Detect Thanks to a New Biosensor System
Researchers created a disposable, fast, and reliable system for identifying putrescine in beef samples
FDA Completes First-Ever Pre-Market Consultation for 'Lab-Grown Meat'
With this consultation complete, UPSIDE Foods is one step closer to becoming the first cell-cultured meat vendor to enter the US consumer market
Toward a Fully Edible Sensor Showing If Frozen Food Has Previously Thawed
The proof-of-concept sensor is made of edible materials including salt, cabbage, and beeswax
Scientists Develop Novel Technique to Grow Meat in the Lab Using Magnetic Field
New method is a greener, cleaner, safer and more cost-effective way to produce cell-based meat
Fungi-Based Meat Alternatives to Help Save Earth’s Forests
Substituting 20 percent of meat from cattle with microbial protein by 2050 could halve deforestation