News
AI-optimisation, composting and policy change to reduce food waste
One-third of all food across the world is wasted. Food waste contributes to climate change, greenhouse gas emissions and the misuse of land, energy and water.
Alternative protein research: transforming the UK’s commercial protein landscape
Scientists at the University of Leeds are leading research into sustainable, nutritious alternative proteins for food and feed. Find out what they’re working on with their industry partners.
Gluten sensitivity influenced by negative expectations
A psychological effect may be a factor in people experiencing a physical reaction to eating gluten, a protein found in wheat, rye and barley that can cause abdominal discomfort.
Proof of concept of new material for dry mouth conditions
A novel aqueous lubricant technology designed to help people who suffer from a dry mouth is five times more effective than existing commercially available products, according to laboratory tests.
Leeds scientists creating a new wave of plant-based products
On World Vegan Day, we outline the innovative research projects that are making it easier to switch to a plant-based diet.