All University of Leeds articles
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NewsMcCain launches regenerative ‘UK Farm of the Future’ in Yorkshire
McCain is opening a regenerative farming research site in North Yorkshire, helping British growers boost resilience amid climate, soil and policy pressures.
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ArticleUPF & HFSS – the new state of play
Lewis Wallis and Dr Samuel Dicken summarise the major developments from 2025 and reflect on what we might expect in the next year as science and policy continue to evolve around ultra-processed foods (UPFs) and foods high in fat, sugar and/or salt (HFSS).
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NewsRaising the steaks: new £38m centre to cook up animal protein alternatives
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.
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NewsResearchers make plant-based meat “more palatable”
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
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NewsLubrication key to chocolate’s irresistibility
Researchers have determined that consumers find the process whereby chocolate turns from a solid to a smooth emulsion in the mouth “totally irresistible”.