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Lab-grown pork gets support from sorghum grain

October 28, 2024 sarah JonasResearch Results

Researchers publishing in ACS’ Journal of Agricultural and Food Chemistry have created a prototype cultured pork using a new material: kafirin proteins isolated from red sorghum grain.

3D-printed vegan seafood could someday be what’s for dinner (video)

August 13, 2023 sarah JonasResearch Results

To create desirable and healthful vegan seafood mimics, researchers have 3D-printed an ink made of microalgae protein and mung bean protein. They air-fried their proof-of-concept calamari rings for a tasty, quick snack. They will present their results at ACS Fall 2023.