Delighted to have this interdisciplinary study published today titled "Unveiling plant protein astringency perception through neural and cellular responses" in Scientific Reports by Dr. Ben Kew @foodscileeds.bsky.social. Thank you #NAPIC and @erc.europa.eu for funding #LubSat doi.org/10.1038/s415...

🌱 Next week! ILSI Europe sponsors the #NAPIC Inaugural Conference 2025. Looking forward to joining the conversation on sustainable, nutritious & accessible #protein innovation.

Meet us at our booth!

napic.ac.uk/napic-inaugu...

Great to have our lab featured in the Meal Deals: Behind the Bargain Program hosted by Joe Swash on our research on #plantproteins! Check out at 29.20 min if you want to see us 🤩 www.channel4.com/programmes/m... @universityofleeds.bsky.social @envleeds.bsky.social #NAPIC @channel4tv.bsky.social

New study out in Food Research Intl titled "Comparing frictional behaviour of plant and dairy proteins: Case study on high protein concentration" showing how #mouthfeel is affected by high protein concentration. Full text: doi.org/10.1016/j.fo... Thank you BBSRC, Mondelez and #NAPIC for funding.

What a gala #NAPIC launch event it was! Immensely grateful to BBSRC, Innovate UK & our partners from industry, academia, regulations, investors in this ecosystem to make #alternativeproteins mainstream! The journey just begun & lot of impacts to look forward to and have a healthy and sustainable 🌎!

Launch of National Alternative Protein Innovation Centre #NAPIC.

Tim Benton @chathamhouse.bsky.social discussing how we need more land due climate change, yet 65% arable land in 🇪🇺 used to make cattle feed.

One Quorn factory produces as much protein as farmland area size of Greater London!