Fungi alternatives could diversify sustainable sources of protein to feed the world
October 11, 2023
This post is by Professor Paul Dyer, Professor of Fungal Biology at the University of Nottingham. Our food system feeds 8 billion people each day, but this comes at ever increasing environmental costs in terms of land, water, greenhouse gas emissions, and biodiversity loss. With the rising global population and soaring demand for protein, there …
Will meat alternatives ever taste as good as meat?
October 9, 2023
This post is by Professor Ian Fisk, Professor of Flavour Science at the University of Nottingham. When we are asked to think of the flavour of meat, we might come up with its characteristic aroma during cooking. However, the overall flavour that we perceive is very complex and is a mix of multiple sensory attributes; …
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