New study introduces Aloe vera as a natural, sustainable scaffold for cultured meat production. By repurposing Aloe vera, researchers cultivated fat-like lipid chunks that could enhance the taste and texture of alternative proteins. Combined with a single-use bioreactor, this approach offers a scalable, cost-effective solution for cultured meat production using a sustainable agricultural byproduct.

Does triggering certain emotions increase willingness to pay for sustainably produced food? In social media, emotional messages are often used to influence users' consumer behaviour. An international research team including the University of Göttingen investigated the short- and medium-term effects of such content on consumers' willingness to pay for bars of chocolate. They found that in the short term, provoking certain emotions increases willingness to pay, but the effect weakens after a very short time. The results were published in the journal Q Open.

After many decades of research, the dairy sector has a significant body of peer-reviewed research showing that feed additives can effectively reduce methane, the greenhouse gas that makes up most of dairy’s environmental footprint. Yet the practical use of this knowledge on farms—as well as general awareness around additive effectiveness and safety—is still gaining momentum. At this critical point in the dairy sector’s pathway to a net-zero future, the Journal of Dairy Science, the leading general dairy research journal from the American Dairy Science Association (ADSA), published by Elsevier, has released a special issue translating this nutrition innovation into detailed technical recommendations on developing and implementing feed additives. The result is a feed additive toolkit to help researchers, dairy professionals, product developers, producers, and consumers fill knowledge gaps and supercharge feed additive adoption to reduce dairy’s environmental footprint today and into the future.