The need for sustainable and nutritious ingredients has never been greater. With the global population expected to increase by approximately 2 billion in the next 30 years, the demand for nutritious ...
In the race to scale sustainable proteins, startups and food manufacturers face a shared challenge: reproducibility – hindered by inconsistent data, testing protocols and equipment calibration. A ...
UAB nutrition expert Lizzy Davis, Ph.D., explains why protein packed foods are surging, common misconceptions about protein ...
New research explores how underused food-processing byproducts could be turned into plant-based cheeses with better texture ...
That creepy-crawly feeling you get thinking about eating bugs? It might be time to get over it. While Western cultures still wrinkle their noses at insect protein, a quiet revolution is transforming ...
In response to the global increase in demand for food caused by demographic growth and population aging, a team of researchers from the Universitat Oberta de Catalunya (UOC) has made progress in ...
The Climate Bonds Initiative, an international NGO mobilizing global capital for climate action, has launched its Alternative Proteins Criteria — a new framework to provide investors, industry and ...
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