A faculty member of Chulalongkorn University’s Faculty of Science has researched and developed high-protein, gluten-free pasta noodles for gluten-intolerant health-lovers.
Research shows that what we eat can influence our cancer risk, but it’s not always clear which foods or dietary patterns are best for cancer prevention. Results from a new study suggest that the quality or overall healthiness of a person’s diet may be key.
Humane Society of the United States (HSUS) Forward Food Food and Nutrition Coordinator Sonny Rodriguez will moderate an expert panel of speakers as they share ways of successfully integrating plant-based menu items and Meatless Monday promotions into their higher education foodservice operations.
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).
Many people are open to trying plant-based meat, as long as it smells, tastes, looks and feels like real beef. Now, scientists have compared aroma compounds between actual hamburger and several brands of plant-based burgers. They will present their results at ACS Fall 2021.
Speakers from the Humane Society of the United States (HSUS), Informed Sustainability Consulting, and Meatless Monday will explore how plant-based menu items can assist food service dining operations during these challenging times.
With the growing popularity of the plant-based movement, research shows that diners are increasingly requesting plant-based menu options for their personal health and the health of our planet. Doc/Chef Graham’s session will be enlightening. He’ll discuss how restaurants and foodservice venues can demonstrate their concern for the health of their customers.