News
Plant-based egg project rated 'Outstanding' by Innovate UK
The Knowledge Transfer Partnership with UK brand THIS™ applied the latest food science and plant proteins technologies to crack the plant-based egg market.
Making plant-based meat alternatives more palatable
Researchers have developed a new colloidal technique to make plant-based juicier without adding fat.
How women can reduce risk of hip fracture
Increasing intake of protein and drinking regular cups of tea or coffee is a way women could reduce their risk of suffering a hip fracture, according to new research.
Female vegetarians at greater risk of hip fracture
A study of more than 26,000 middle-aged UK women reveals those with a vegetarian diet had a 33% higher risk of hip fracture compared to regular meat-eaters.
Diet research could cut hip fracture risk
A lack of high-quality research is preventing the development of dietary advice that could reduce the number of hip fractures, a new study suggests.