Meat News and Research

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Robotic finger covered with living skin tissue can heal itself

Researchers from the University of Tokyo pool knowledge of robotics and tissue culturing to create a controllable robotic finger covered with living skin tissue.

20 Jun 2022

Climate change will continue to shift U.S. cultivation geographies strongly north, study finds

Climate change will make the U.S. Corn Belt unsuitable for cultivating corn by 2100 without major technological advances in agricultural practices, an Emory University study finds.

25 May 2022

Tackling Food Waste to Protect Our Planet

In this interview, we speak to Maddy Rotman, Head of Sustainability at Imperfect Foods, about how they are working to reduce food waste in the US.

13 May 2022

Trial assesses the impact of Mediterranean diet on depression symptoms in young men

Depression is a common mental health condition that affects approximately 1 million Australians each year. It is a significant risk factor for suicide, the leading cause of death in young adults.

10 May 2022

Rutgers researchers team up to develop and produce lab-grown, structured meats

A pair of Rutgers researchers are teaming up to combat climate change and worldwide hunger at the same time.

From Rutgers University 21 Apr 2022

Comprehensive review provides insights on salt-reducing technologies in food production

Sodium is an essential micronutrient, but the amount we need is small. Three slices of bread or one teaspoon of table salt will do it, and chances are your daily sodium intake is far greater.

19 Apr 2022

Unhealthy global diets are damaging human and planetary health

A global diet that increasingly includes ultra-processed foods is having a negative impact on the diversity of plant species available for human consumption while also damaging human and planetary health, according to a commentary published in the journal BMJ Global Health.

29 Mar 2022

Sustainable Food Packaging that Protects Food from Microbes

In this interview, AZoLifeSciences talks to Dr. Mary Chan about the development of a new ‘smart’ food packaging that is biodegradable and has antimicrobial properties, extending the shelf-life of fresh food.

From Nanyang Technological University Singapore (NTU Singapore) 15 Mar 2022

Heat stress on cattle production may lead to severe financial loss by the century’s end

Climate change poses a potentially devastating economic threat to low-income cattle farmers in poor countries due to increasing heat stress on the animals.

11 Mar 2022

Study takes a deep dive into the molecular biology of the brain in bipolar disorder patients

In a comprehensive study involving one of the largest-ever samples of post-mortem brains, scientists at the Lieber Institute for Brain Development, in collaboration with researchers at the Johns Hopkins School of Medicine and Bloomberg School of Public Health, have pinpointed significant differences in gene expression in two specific regions of the brains of hundreds of patients who had bipolar disorder.

8 Mar 2022

Crops grown in farms following soil-friendly practices have a healthier nutritional profile

Everyone knows eating fruits and vegetables is good for your health. But these days, stores offer a dizzying array of options: organic, conventional, CSAs, local agriculture. Which ones are best for your health?

28 Feb 2022

Study shows the impact of dietary changes on life expectancy

Fadnes, L.T., et al. (2022) Estimating impact of food choices on life expectancy: A modeling study. PLOS Medicine. doi.org/10.1371/journal.pmed.1003889.

10 Feb 2022

Meat eating, less gut bacteria, more immune cell subsets in the blood linked to multiple sclerosis

Eating more meat, having less of certain bacteria in the gut, and more of certain immune cells in the blood, all link with multiple sclerosis, reports a team of researchers led by UConn Health and Washington University School of Medicine.

27 Jan 2022

Paving the Way for a New Lab-Grown Meat

In this interview, we speak to Professor Kelly Schultz and colleagues about their latest research that has led to the development of a new lab-grown meat.

From Lehigh University 18 Jan 2022

WVU food science experts determine the properties of protein in several insect powders

As the human population grows to a predicted 10 billion by 2050 and overall land mass remains constant, traditional animal farming may become a less viable method for food production.

13 Jan 2022

Risk of blood clots in the brain can be lowered with sustainable diet, finds study

The risk of bleeding or blood clots in the brain is lower if your diet is sustainable. This is shown by a new research result from Aarhus University. The results have just been published in the scientific journal Stroke.

5 Jan 2022

‘Smart’ food packaging material kills microbes and keeps food fresh

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a 'smart' food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

From Nanyang Technological University Singapore (NTU Singapore) 29 Dec 2021

A genetic variation makes sugar healthy for some Greenlanders

A genetic variation among some Greenlanders makes sugar healthy – significantly more than for most people.

23 Dec 2021

Menu composition must be 75% vegetarian to encourage sustainable plant-based food choices

Researchers from the University of Westminster have found that meat eaters are significantly more likely to choose vegetarian meals when they make up the majority of food offered. A menu had to be at least 75% vegetarian for this choice tipping point to occur.

15 Dec 2021

Developing a New Method to Detect Food Fraud

In this interview, we speak to Florian Cueni about his latest research that developed a new method to detect food fraud.

14 Dec 2021