News
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.
The top 2% Stanford-cited scientists in 2023: School of Food Science and Nutrition
Nine academics from the School of Food Science and Nutrition are in the small group of experts that make up the top 2% of researchers cited by Stanford University.
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.