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The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
Researchers have determined that consumers find the process whereby chocolate turns from a solid to a smooth emulsion in the mouth “totally irresistible”.
Researchers have produced a digital map that shows the pressure that the global food system exerts on the environment and climate.
The University of Reading has received a share of funding to research the role of ‘functional foods’ in recovery.
Georgia March explains how The Family Food Co. hopes to eradicate parent guilt and reframe convenience food for children.
One of the largest supermarkets in the UK, Morrisons, has announced the removal of use by dates on milk bottles in a move to stop millions of pints being wasted.
A new study states that edible insects could be a viable source of protein if preconceptions about them can be overcome.
Researchers have found that an increased intake of fruits and vegetables not only helps our physical health, but also our mental well-being.
20 June 2016 | By Victoria White, Digital Content Producer
Experts have warned that crop yields will fall within the next decade due to climate change unless immediate action is taken...
