Food Technology
Sunflower flour shows promise as base for plant-based burgers, study finds
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Brazilian and German researchers report a meat alternative made from refined sunflower flour. In mini-burger tests, a formulation using texturized sunflower protein delivered stronger texture and notable mineral levels, according to the peer-reviewed study.
A San Francisco startup, Mission Barns, has developed meatballs and bacon using cultivated pork fat from a Yorkshire pig named Dawn, who remains alive at a sanctuary in upstate New York. The products blend the lab-grown fat with plant proteins to mimic traditional meat flavors while reducing environmental and ethical concerns. Tasters report the items taste nearly identical to conventional pork.
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A suite of recent studies in American Chemical Society journals describes two‑year‑old brain organoids with measurable activity, a wearable electrospinning glove for on‑site wound patches, an edible coating from the Brazilian “wolf apple” that kept baby carrots fresh for up to 15 days at room temperature, and microplastics detected in post‑mortem human retinas.