The company that distributes a meat alternative created by Fu-hung Hsieh, professor of biological engineering at Mizzou’s College of Agriculture, Food and Natural Resources, is among CNN’s top 10 list of companies to watch.
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Fu-hung Hsieh was honored at the Institute of Food Technologist’s Annual Meeting & Food Expo.
A worry that a diet high in vegetable oil triggers inflammation and chronic disease in humans is not supported by scientific testing on humans.
A soy-based chicken substitute developed by Fu-Hung Hsieh, a professor of biological engineering at the College of Agriculture, Food and Natural Resources, University of Missouri, will soon be manufactured just a few miles from where it was developed.
A food company will use CAFNR research to launch a new food product that not only tastes like chicken, but chews like it, too.
While it probably won’t get the attention that the human genome, cow genome or even the cat genome got, the identification of the 46,000+ genes in the soybean genome could be a big deal in a world hungry for more and better food, a cleaner environment and better products. As announced in the January issue of Nature magazine, a team…
Soy is considered a healthy addition to a diet, but sometimes it is not easy on the stomach. Now, a University of Missouri researcher believes she has the answer: freeze-dried probiotic microcapsules.