People will pay a premium for cultured meat if given the right information

One of the main challenges cultured meat faces is consumer acceptance

29-Apr-2020 - If people are properly informed about cultured meat, most are willing to pay nearly 40 percent more for it than for regular meat, according to research at Maastricht University (UM), where Professor Mark Post created the world's first lab-grown hamburger in 2013. Now at UM, for the first time a ...

Engineers develop precision injection system for plants

Microneedles made of silk-based material can target plant tissues for delivery of micronutrients, hormones, or genes

28-Apr-2020 - While the human world is reeling from one pandemic, there are several ongoing epidemics that affect crops and put global food production at risk. Oranges, olives, and bananas are already under threat in many areas due to diseases that affect plants’ circulatory systems and that cannot be treated ...

Dietary supplements an important weapon for fighting off COVID-19

Specific vitamins, minerals and fatty acids have key jobs to play in helping your immune system

27-Apr-2020 - Supplements containing vitamins C and D and other micronutrients, sometimes in amounts exceeding the federally recommended levels, are a safe, effective and low-cost means of helping your immune system fight off COVID-19 and other acute respiratory tract diseases, an Oregon State University ...

Specialised nerve cells increase the appetite for high-fat foods

Does obesity start in the brain?

22-Apr-2020 - High-calorie, energy-dense foods are constantly available in our modern society. Researchers at the Max Planck Institute for Metabolism Research in Cologne have discovered that a group of nerve cells in the brains of mice promotes the consumption of high-fat food. If these so-called nociceptin ...

Healthy climate news: Fava beans could replace soy

New method makes fava powder that bursts with protein

22-Apr-2020 - The end of soy as a protein substitute? Researchers at the University of Copenhagen have found a way to make protein powder using fava beans — a far more climate-friendly alternative. Tofu, soy milk and veggie mince. More and more Danes are opting to supplement or completely replace their ...

Territorial short food supply chains foster food democracy and sustainability

16-Apr-2020 - In recent decades, alternative food supply movements have arisen. These are based on greater society involvement in coordinating and making decisions regarding food. These short food supply chains translate into producer markets, food co-ops and consumer groups in which a group of people ...

Carbios: “An engineered PET-depolymerase to break down and recycle plastic bottles”

This publication outlines Company’s proprietary process for converting plastic waste into new bottles

14-Apr-2020 - CARBIOS (Euronext Growth Paris: ALCRB), a company pioneering new bio-industrial solutions to reinvent the lifecycle of plastic and textile polymers, announces the publication of an article in the prestigious scientific journal Nature, entitled “An engineered PET-depolymerase to break down and ...

Possible lives for food waste from restaurants

08-Apr-2020 - More than a third of the food produced ends up being wasted. This situation creates environmental, ethical and financial issues, that also alter food security. Negative effects from waste management, such as bad smells or the emission of greenhouse gases, make the bioeconomy one of the best ...

Resilience towards food addiction

07-Apr-2020 - Overconsumption of hypercaloric and highly palatable food was evolutionarily advantageous when food was scarce, aiming at increasing the success of survival. Nowadays, however, caused by the easy access of caloric dense food and stress-induced eating, this physiological strategy has become ...

Just the taste of fat can make you feel full without eating

03-Apr-2020 - New Deakin research has found a possible appetite suppression dynamic for some overweight Australians, with results showing the taste of fat within a food can make some of us feel full without needing to swallow. Dr Andrew Costanzo, from Deakin's Centre for Advanced Sensory Science, led a team ...