Featured Research from NUTRITION 2022 LIVE ONLINE

Press materials are now available for NUTRITION 2022 LIVE ONLINE, the flagship annual meeting of the American Society for Nutrition (ASN).

High Protein, Plant-Based Wagyu Beef Helps Increase Immunity — ASEAN’s Best Food Innovation by Chula Students

The Chula Science students team recently won the “ASEAN Food Innovation Challenge 2021” with the imitation Wagyu beef — “The Marble Booster” made from 100 percent high-protein plants. Low in cholesterol, and seasoned with immunity-boosting herbs, this product is soon to be produced and sold in collaboration with Charoen Pokphand Foods (CPF).

Drying fruit with ionic wind

After the summer harvest, fruits are sold as dried products suitable for the current season. However, if fruit or vegetables are dried with heat, nutrients can be destroyed and flavors can be reduced. This is why non-thermal drying of food – i.e. without heating – is preferred by the industry. Among other things, fans are used for this purpose. A new drying process developed at Empa using ionic wind promises to make the non-thermal drying of food much more energy-efficient, faster and even gentler.

CAN PLANT-BASED PROTEIN REPLACE ANIMAL PROTEIN IN THE FOOD SYSTEM?

Dr. Pat Brown, founder and CEO of Impossible Foods will share his belief that plant-based protein will match the sensory, nutritional value and price requirements consumers desire, and replace meat protein sooner than people think at the opening keynote of AgTech NEXTTM on September, 22, 2020 at 12 PM CST.