Dr Alan Hernandez Alvarez

2024 saw a lot of exciting new research on the potential of plant-based meat to contribute to healthier, more sustainable diets, highlighted in this fantastic round-up of key findings from Vanity Fair Italy. vanityfair.it/article/dieta-…

'Alternative proteins' are on the rise as many opt for more sustainable, ethical diets. How can we make these products healthy, tasty and affordable? Anwesha Sarkar, @louisedye and Derek Stewart talk to @itsrichwilliams about the future of protein: listen.podmasters.uk/HTFCleanAir?at…

Reporting on Veganuary, @AsianTrader talks to @AlanFSNLeeds about the health and sustainability of plant-based food. asiantrader.biz/veganuary-2025…

Happy New Year! 🎉 Wishing you all a 2025 filled with joy, new adventures and endless possibilities 🌟

Excited to share Lili's pioneering study, we delved into the transformative effects of Alkaline Solubilization coupled to isoelectric precipitation on #quinoaprotein #isolates & #concentrates, unveiling its power to enhance #nutritional & #functionalproperties while minimizing #antinutritionalfactors. sciencedirect.com/science/articl… @FoodSciLeeds @GlobalFoodLeeds #NAPIC @VillaluengaM

🔬 The UK is home to a growing array of alternative protein research hubs. Read our new blog where we examine what these hubs are doing and how they plan to transform alternative protein research – both in the UK and further afield: gfieurope.org/blog/napic-is-…

Dr Christine Bösch has received the Luxembourg Institute of Science and Technology (LIST) International Award in Bioinnovation 2024 for her research into gut microbiota. Congratulations, Christine! environment.leeds.ac.uk/news/article/5…

@SharpProfessor Congratulations Christine!! Well deserved 🥳

Fantastic achievement Christine. Well done!

The National Alternative Protein Innovation Centre (NAPIC) officially launched last week, signalling the beginning of its ambitious mission to transform the alternative protein landscape for a more sustainable future. environment.leeds.ac.uk/faculty/news/a…

We're pleased to have joined #NAPIC as an industrial partner. Our team will attend the official launch at the @UniversityLeeds tomorrow. Please contact us to find out more or if you'd like to meet on the day: altabioscience.com/news/altabiosc… #futureoffood #altprotein #aminoacidanalysis

We know it's still November, but the tree is up in Beech Grove Plaza on campus, and it's beginning to look a little bit magical.

NAPIC launch event!!! We are officially live 🥂. @Sarkar_Lab speaking #NAPIC

We are thrilled to announce that the National Alternative Protein Innovation Centre #NAPIC as officially launched its new website napic.ac.uk, visit/join us in advancing #sustainable #innovative solutions for #futureoffood #alternativeproteins @FoodSciLeeds @GlobalFoodLeeds

@Sarkar_Lab @MaryOkeudoCogan @EviPaximada @HeriotWattUni @moltoproduct @QuornFoods Fantastic news!! Congratulations @MaryOkeudoCogan and @Sarkar_Lab!! Well done 🥳

Good to see progress across species being achieved with new biomanufacturing techniques. Forsea Foods, co-founded by @GoodFoodInst grantee @IftachN uses organoids to make cultivated eel. greenqueen.com.hk/forsea-foods-l…

Researchers, student volunteers and partners hosted nutrition professionals at the university to taste healthy African and Caribbean recipes. Thanks to everyone who helped and joined! Read more about the event: environment.leeds.ac.uk/faculty/news/a…

Buffalo worms are a sustainable, nutritious and high protein quality source that can contribute to food security and reduce climate change burden, read the story of our group @GlobalFoodLeeds #NAPIC #alternativeproteins #insects #proteinquality #sustainability @UniversityLeeds