Oliver Morrison
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Most plant-based proteins are made from soy. From microalgae to fermented fungi, these surprising sources are bringing us the faux meat of the future
What will take on the ubiquitous soy and pea? As well as chickpea, other plant proteins have come to the ...
Cow methane ‘burps’ are one of the largest contributors to carbon emissions. Could bovine genetic selection reduce climate change impacts?
Using genetics… scientists have isolated the gene in cattle which causes excess methane production. Through selective breeding, it claims this ...
‘Compassionate caviar?’ Cell-based fish egg technology could make an exclusive food accessible to everyone — and reduce our carbon footprint
Caviar is renowned as an exclusive luxury typically only enjoyed by champagne-swilling elites in five-star suites or on-board first-class flights ...
‘Cell-based fish is a logical answer’: With improved nutrition and lower CO2 emissions, cultivated fish can sustainably satiate our growing appetite for seafood
[Berlin-based startup Bluu Biosciences] claims that producing cell-based fish without harming the ecosystem and at competitive prices can make a ...
Consumers may pay more for lab-grown meat once told about its perceived benefits
A study at Maastricht University claims people are prepared to pay more for lab-grown meat after being told of its ...
Can the ‘trendy’ microbiome diet ease consumer fear of GMOs?
The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn ...
‘Edible insects’ boost food sustainability, but will consumers eat BBQ-flavored bugs?
There is an increasing range of insect-based products, such as whole/flour, snacks, health bars, pasta, pasta sauce and burgers. Edible ...
