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It s official: plant-based diets make us gassier… so what s worse for the planet – cow or human farts?

It s official: plant-based diets make us gassier… so what s worse for the planet – cow or human farts?
foodnavigator-usa.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from foodnavigator-usa.com Daily Mail and Mail on Sunday newspapers.

New yorkUnited statesUnited kingdomComunidad autonoma de catalunaLos angelesFernando azpirozDavid julian mcclementsIntergovernmental panel on climate changeIntergovernmental panel on climateDigestive diseases networking biomedical research centre ciberehdApplied sciencesLondon south bankJulian mcclementsDistinguished professorMassachusetts amherst departmentFuture foods

It s official: plant-based diets make us gassier… so what s worse for the planet – cow or human farts?

It s official: plant-based diets make us gassier… so what s worse for the planet – cow or human farts?
foodnavigator.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from foodnavigator.com Daily Mail and Mail on Sunday newspapers.

Researchers explore the science behind creating healthier, tastier plant-based protein products

As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.

Lutz grossmannDavid julian mcclementsEmily hendersonGood food instituteUniversity of massachusetts amherstUniversity of massachusetts amherst distinguished professorNational institute of foodMassachusetts amherst distinguished professorBeyond meatImpossible foodsFuture foodsHow modern science is transformingJulian mcclementsStudy lead authorFood scientistஎமிலி ஹென்டர்சன்

Food scientists aim to make plant-based protein tastier, healthier

Washington [US], June 6 (ANI): As meat-eating continues to increase around the world, food scientists at the University of Massachusetts Amherst are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.

United statesLutz grossmannDavid julian mcclementsGood food instituteUniversity of massachusetts amherstUniversity of massachusetts amherst distinguished professorNational institute of foodMassachusetts amherstMassachusetts amherst distinguished professorBeyond meatImpossible foodsFuture foodsHow modern science is transformingஒன்றுபட்டது மாநிலங்களில்நல்ல உணவு நிறுவனம்பல்கலைக்கழகம் ஆஃப் மாசசூசெட்ஸ் மஹேர்ஸ்ட

UMass Amherst food scientists aim to make plant-based protein tastier and healthier

As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable.

Lutz grossmannDavid julian mcclementsGood food instituteUniversity of massachusetts amherst distinguished professorNational institute of foodMassachusetts amherst distinguished professorBeyond meatImpossible foodsFuture foodsHow modern science is transformingLternative proteinநல்ல உணவு நிறுவனம்தேசிய நிறுவனம் ஆஃப் உணவுஅப்பால் இறைச்சிசாத்தியமற்றது உணவுகள்எதிர்கால உணவுகள்