Science

Bloody good idea? Could 'wasted' animal blood be alternative protein source?

Animal blood from slaughterhouses could be used to generate added-value ingredients and provide alternative protein sources, say Irish researchers (Pic: ©iStock).

Waste blood from the meat industry has the potential to be collected and processed to generate high-added-value food ingredients, say researchers … who outline it’s ‘exceptional’ nutritive and functional properties.

©iStock

Augmented reality: The ultimate hack in flavour perception?

Rice flour: is that dry, wet, jet, roll or stamp milled?

Researchers create gluten-free bread with bubbles (but without the additives)

Dietary and physical activity intervention had a beneficial effect on plasma fatty acid composition in children. ©iStock/

Blood fat levels an indicator of kids’ diet quality and disease risk: Study

CuanTec currently uses langoustine shells but chitin is also found in crabs, insects and even mushrooms.

Scotland's sustainable circle: CuanTec trials seafood packaging made from seafood waste

Previous investigations using yeast and, specifically, Saccharomyces cerevisiae for fatty acid production are far more limited. ©iStock

Baker’s yeast can be used to create high-value fatty acids: Study

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

In general, as the intensity of food insecurity increased across early childhood, so too did negative associations with outcomes. ©iStock

Food insecurity puts preschool kids at social and learning disadvantage: Study

S.cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. ©iStock

Synthetic yeast creations pave way for improved food industry applications

From a preventative point of view, it is advisible to reduce sugar intake or to replace sugar with other low-calorie sweeteners. Thus, the development of new types of sweeteners is of great interest.©iStock

Allulose low-cal sweetener credentials boosted as glucose control is highlighted

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