Meat News and Research

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The Impact of Taurine-Degrading Bacteria on Intestinal Microbiome

An international team of scientists led by University of Vienna microbiologist Alexander Loy identified a novel intestinal microbe that feeds only on taurine and creates the foul-smelling gas hydrogen sulfide.

19 Sep 2023

Insect Farming, the New Approach to Agritech Sustainability

We speak to Larry Kotch from Flybox about how their insect farming-fueled products hope to create a sustainable solution to agricultural waste.

17 Aug 2023

Animal Protein More Metabolically Responsive Than Plant Protein in Young and Older Adults, Study Finds

Protein from two ounce-equivalents (oz-eq) of animal-based protein foods provides greater essential amino acids (EAA) bioavailability than an equal two oz-eq of plant-based protein foods, according to scientists at Purdue University.

16 Aug 2023

Government Backing UK Engineering Biology Firms to Revolutionise Medicine, Food and Environmental Protection

The UK firms harnessing the power of biology to deliver new medical therapies, means of recycling and environmentally-friendly food sources will be under the spotlight at Downing Street today (Wednesday 19 July) as science leaders and Ministers meet to unleash the full potential of the UK’s engineering biology sector.

19 Jul 2023

Heat-Damaged DNA in Food Linked to Possible Genetic Risks

Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.

14 Jun 2023

Almond Milk Yogurt has a Better Nutritional Profile Than Dairy and All Other Plant-Based Yogurts

In a nutritional comparison of plant-based and dairy yogurts, almond milk yogurt came out on top, according to research led by a University of Massachusetts Amherst food science major.

31 May 2023

Tracking Antimicrobial Resistance Trends in Commensal Escherichia Coli Isolated From Swine

The spread of drug-resistant microbes has become a global health concern that threatens our ability to treat infections.

15 May 2023

Common Food Additives may Have Negative Effects on Your Gut Health

Common food additives known as metal oxide nanoparticles may have negative effects on your gut health, according to new research from Binghamton University, State University of New York and Cornell University.

10 May 2023

First Gene-Edited Calf Produced With Resistance to Bovine Viral Diarrhea Virus

Scientists have collaborated to produce the first gene-edited calf with resistance to bovine viral diarrhea virus (BVDV), a virus that costs the U.S. cattle sector billions of dollars annually.

10 May 2023

New Method Uses Artificial Photosynthesis for Synthetic Manufacture of Nutritional Protein

Ensuring the supply of food to the constantly growing world population and protecting the environment at the same time are often conflicting objectives.

3 May 2023

Demonstrating the Great Potential of Prolamin Scaffolds in Cell-Based Meat Production

The National University of Singapore (NUS) research team has successfully 3D-printed an edible cell culture scaffold using common plant proteins, allowing for more inexpensive and sustainable lab-grown meat to be served on the table.

From National University of Singapore (NUS) 2 May 2023

Scientists Discover Gene That Plays a Key Role in Determining the Risk for Vascular Diseases

University of School of Medicine researchers have identified a gene that plays a crucial role in determining our risk for heart attacks, deadly aneurysms, coronary artery disease and other dangerous vascular conditions.

19 Apr 2023

40% of Supermarket Meat Samples Contain Multidrug-Resistant Bacteria

Multidrug-resistant E. coli were found in 40% of supermarket meat samples tested in a Spanish study.

17 Apr 2023

Coalition for Plant-Based Foods in Hospitals' Videos Describe How to Add Sustainable Meals to Healthcare Menus

The five members of the Coalition for Plant-Based Foods in Hospitals have produced videos showing the free resources each member offers.

13 Apr 2023

Lab-Grown Fat Could Give a More Realistic Texture and Flavor to Cultured Meat Grown from Cells

Researchers at Tufts University have successfully bulk-produced fat tissue in the lab that has a similar texture and make-up to fat tissue naturally occurring in animals.

6 Apr 2023

Vegan protein helps develop muscle just as well as animal protein

According to recent research from the University of Exeter, fungi-derived mycoprotein is just as efficient as animal protein in promoting muscle growth during resistance training.

From University of Exeter 5 Apr 2023

Could 3D Printing Help Solve Food Insecurity?

Researchers from the University of Ottawa have outlined a range of factors that feed into the quality of food produced by additive manufacturing.

21 Mar 2023

Developing new therapies that leverage the host immune system

Yersinia bacteria cause a variety of human and animal diseases, the most notorious being the plague, caused by Yersinia pestis. A relative, Yersinia pseudotuberculosis, causes gastrointestinal illness and is less deadly but naturally infects both mice and humans, making it a useful model for studying its interactions with the immune system.

14 Mar 2023

Bean genome sequencing to boost nutritional quality

The faba bean genome, which has been sequenced for the first time and published in Nature on March 8th, 2023, is more than four times as large as the human genome at 13 billion bases.

From University of Reading 10 Mar 2023

Experts sequence the faba bean genome

The faba bean genome, which at 13 billion bases is more than four times the size of the human genome, has been sequenced for the first time and is published today (08 March 2023), in Nature. This is an extraordinary technical achievement and crucial to efforts to breed beans with optimum nutritional content and sustainability of production.

8 Mar 2023