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Beans, chickpeas, lentils, key to next-generation of plant-based dairy

Fava bean yogurt? General Mills patents process to create range of dairy-alternatives from legumes

A patent application from General Mills shows it is experimenting with legumes such as chickpeas, adzuki beans, fava beans and lentils to create non-dairy ‘milks;' eggless mayonnaise and dips; and cultured legume based products such as cheeses, yogurts, kefir and ice cream.

General Mills: 'During fermentation, legume 'milk' can solidify and acidify, for example transforming into a legume-based cheese or yogurt'

‘Striking’ rise in consumption of no- and low-calorie sweeteners stokes debate about their health impact

A “striking” increase in the consumption of no- and low-calorie sweeteners over 13 years combined with conflicting data on their connection to obesity, diabetes and other health issues escalates the need for more research on their chronic health effects, according to a study published this month in the Journal of...

Are eggs ‘healthy’? Outdated FDA labeling rules don’t reflect latest science, says United Egg Producers

In recently revised guidance on ‘healthy’ label claims, the FDA changed its stance on total fat, but it should also make other changes in order to allow nutrient-dense foods such as eggs to be marketed as ‘healthy,’ says United Egg Producers.   

$2.5M from Aqua-Spark will help Love The Wild transition to 100% aquaculture farmed fish

With an investment of $2.5 million from Aqua-Spark, startup seafood meal kit maker Love The Wild hopes to change the way Americans eat fish and perceive aquaculture farming, which has a notoriously bad reputation. 

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