Researchers at the University of Minho have demonstrated that different purification techniques applied to red seaweed Porphyra dioica yield protein extracts with distinct physicochemical characteristics and functional properties, offering food manufacturers tailored options for novel product development.
A recent study published in Nature Food presents empirical evidence for the economic feasibility of cultivated meat production using a continuous manufacturing process. The research, led by Professor Yaakov Nahmias of the Hebrew University of Jerusalem, addresses key challenges in scalability and cost-effectiveness that have previously hindered the widespread adoption of cellular agriculture.
A comprehensive EU-backed study reveals diverse attitudes towards alternative protein foods across European regions, highlighting challenges and opportunities for market growth.
While insects may not be the first choice for most when it comes to culinary delights, a team of researchers is shedding light on the diverse and intriguing flavour profiles of edible ant species. Their findings, presented at the American Chemical Society (ACS) Spring 2024 meeting, offer valuable insights for the food industry in exploring […]
November 2025
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https://www.europeana.eu/en/item/11634/_AWI_MAKROALGEN_AWIHMM_GERMANY_Main_5342_1 
Nahmias Lab