Discovery of an appetite-suppressing protein has doubled the potential for new avenues for treating obesity and metabolic disorders in animals and people.
Whether you want a refreshing (mostly) meatless main, a light side or easy potluck dish, bean salads offer fresh flavor and are packed with plenty of fiber and protein.
A University of Saskatchewan (USask) research team's discovery of the additional health benefits of an appetite-suppressing protein has doubled the potential for scientists to find new avenues for treating obesity and metabolic disorders…
An interdisciplinary collaboration has designed a way to "cloak" proteins so that they can be captured by lipid nanoparticles, which are akin to tiny bubbles of fat. These bubbles are small enough to sneak their hidden cargo into living…
Vesicular monoamine transporter 2 (VMAT2) is the only transporter protein in the central nervous system that mediates the storage of monoamine neurotransmitters. It plays a critical role in mediating nerve impulse transmission and…
Researchers at the University of Würzburg, led by Caroline Kisker in cooperation with Claudia Höbartner, discovered how the protein XPD detects a severe DNA damage and controls its repair.
Finnish startup Solar Foods produces Solein, a revolutionary, sustainable protein made from air and electricity. Compared to traditional farming, Solein significantly reduces greenhouse gas emissions.
University of Saskatchewan (USask) research, which has been published in Communications Biology, highlights the discovery of the lipid-lowering effects of nesfatin-1-like peptide (NLP). This newly identified peptide—or small protein—is a…
Hi friends! How are you? I hope you’re having a great morning! I have a couple of client calls this morning and am heading out on a fun work trip. Since I’ll be traveling with a bag of food, I thought I’d chat about protein bars since…
Explore consumer attitudes and preferences towards alternative protein foods in this comprehensive Pan-European study. Learn how tastes and trends shape the future of food. Read more!
Why do people in Paris like seaweed and tofu salad? Will Italians be tempted to try a beetle skewer? How many young Polish consumers are "food innovators," eager to eat chickpea pâté? In an international project, researchers from SWPS…