McBain Medal lecture, congratulations to Professor Anwesha Sarkar @Sarkar_Lab.

Congratulations to @Sarkar_Lab, the first food scientist to be awarded the McBain Medal SCI – Where Science Meets Business💡. Prof Sarkar explains the exciting history of microgels, why they are so fascinating, and how we can utilise their properties in the real world!

Buffalo worms are a sustainable, nutritious and high protein quality source that can contribute to food security and reduce climate change burden, read the story of our group @GlobalFoodLeeds #NAPIC #alternativeproteins #insects #proteinquality #sustainability University of Leeds

Researchers, student volunteers and partners hosted nutrition professionals at the university to taste healthy African and Caribbean recipes. Thanks to everyone who helped and joined! Read more about the event: environment.leeds.ac.uk/faculty/news/a…

Good to see progress across species being achieved with new biomanufacturing techniques. Forsea Foods, co-founded by The Good Food Institute grantee Iftach Nachman uses organoids to make cultivated eel. greenqueen.com.hk/forsea-foods-l…

We are thrilled to announce that the National Alternative Protein Innovation Centre #NAPIC as officially launched its new website napic.ac.uk, visit/join us in advancing #sustainable #innovative solutions for #futureoffood #alternativeproteins Food Science and Nutrition at Leeds

We're pleased to have joined #NAPIC as an industrial partner. Our team will attend the official launch at the University of Leeds tomorrow. Please contact us to find out more or if you'd like to meet on the day: altabioscience.com/news/altabiosc… #futureoffood #altprotein #aminoacidanalysis

NAPIC launch event!!! We are officially live 🥂. @Sarkar_Lab speaking #NAPIC

We know it's still November, but the tree is up in Beech Grove Plaza on campus, and it's beginning to look a little bit magical.

The National Alternative Protein Innovation Centre (NAPIC) officially launched last week, signalling the beginning of its ambitious mission to transform the alternative protein landscape for a more sustainable future. environment.leeds.ac.uk/faculty/news/a…

Dr Christine Bösch has received the Luxembourg Institute of Science and Technology (LIST) International Award in Bioinnovation 2024 for her research into gut microbiota. Congratulations, Christine! environment.leeds.ac.uk/news/article/5…

Fantastic achievement Christine. Well done!

🔬 The UK is home to a growing array of alternative protein research hubs. Read our new blog where we examine what these hubs are doing and how they plan to transform alternative protein research – both in the UK and further afield: gfieurope.org/blog/napic-is-…

Excited to share Lili's pioneering study, we delved into the transformative effects of Alkaline Solubilization coupled to isoelectric precipitation on #quinoaprotein #isolates & #concentrates, unveiling its power to enhance #nutritional & #functionalproperties while minimizing

Happy New Year! 🎉 Wishing you all a 2025 filled with joy, new adventures and endless possibilities 🌟

Reporting on Veganuary, Asian Trader talks to Dr Alan Hernandez Alvarez about the health and sustainability of plant-based food. asiantrader.biz/veganuary-2025…

'Alternative proteins' are on the rise as many opt for more sustainable, ethical diets. How can we make these products healthy, tasty and affordable? Anwesha Sarkar, louise dye and Derek Stewart talk to Rich Williams about the future of protein: listen.podmasters.uk/HTFCleanAir?at…

2024 saw a lot of exciting new research on the potential of plant-based meat to contribute to healthier, more sustainable diets, highlighted in this fantastic round-up of key findings from Vanity Fair Italy. vanityfair.it/article/dieta-…