meat

New research review article analyzes the impact of PBMAs on cholesterol levels and blood pressure

Study reveals that some plant-based meat alternatives fail to replicate amino acid content and protein digestibility

Pythons are a low-emission, climate-resilient food source, converting feed to protein better than chickens or cattle

Plant-based method for growing meat in the lab could save money in production and eliminate allergen concerns

Replacing red meat with plant-based protein sources may reduce risk of diabetes and provide environmental benefits

Study finds that pea and faba bean based foods provide sufficient amino acid intake

New colloidal technique could give a juicy sensation without adding fat

Researchers produce fat tissue in the lab at a scale that could help enable large-scale production of cultured meat

The customer response to food recalls varies depending on the severity and the reason

Researchers created a disposable, fast, and reliable system for identifying putrescine in beef samples