A century ago, Americans barely ate soy. Now it’s everywhere in people’s diets, even in places they don’t look or expect.
Articles on soy protein
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Soy offers many potential health benefits and is generally cheaper than meat.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Microalgae taste like grass and are packed with nutrients.
The advice on the sides of protein tubs may have to change.
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Professor of Sport, Health and Exercise Sciences, Durham University
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Senior Lecturer in Sport, Health & Exercise Science, University of Stirling
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Senior Lecturer in Exercise Physiology Across the Lifespan, Deakin University
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Associate Professor of Nutrition & Dietetics and Accredited Practicing Dietitian, Adelaide University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Distinguished Professor of Marine Biology and Executive Director of the Climate Change Cluster, University of Technology Sydney
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Professor, Climate Change Cluster, University of Technology Sydney
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Research Fellow, University of Technology Sydney
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William R. Kenan, Jr. Professor of History and Environmental Studies, Amherst College