meat
Researchers have developed a new combination of plant-based ingredients tailored for 3D printing meat alternatives
| 2 min read
Analysis also uncovers meats from processors that handle both organic and conventional retail meat may be less likely to be contaminated with pathogenic bacteria
| 2 min read
For the first time, researchers show that the veiny skeleton of a spinach leaf can support the growth of artificial meat
| 2 min read
Scientists combine spectroscopy and deep learning in an efficient technique for detecting spoiled meat
| 2 min read
The Canada-based scientists have devised a way to make meat by stacking thin sheets of cultivated muscle and fat cells grown together in a lab setting
| 2 min read
Promoting a no-meat diet is not a blanket solution to the climate crisis and ignores the role livestock play in low- and middle-income countries, scientists argue
| 3 min read
Study provides insights into gathering, preparation patterns, and meat preferences
| 3 min read
Researchers show that tiny organisms change the composition of fatty acids in these meats, contributing to many desirable traits
| 2 min read
UMass Amherst food scientists awarded grant for innovative approach to improving sensory qualities of plant-based food
| 2 min read
Soy protein—which is readily available and economically efficient—can be used as scaffolds for growing bovine tissue
| 3 min read
