Scientists have finally created what might be the only thing that can get meatheads to eat their veggies: protein lettuce.
By literally shooting pig genes into the chloroplasts of lettuce and tobacco cells, an international team of researchers were able to grow produce that contained the animal protein myoglobin, they report in a new study published in the journal Frontiers in Plant Science.
Is this the pathway to the next ridiculous protein-infused snack? (We’re looking at you, protein popcorn.) Not quite. Instead, the scientists say their findings could pave the way to weaning ourselves off of environmentally-destructive meat.
“Our study demonstrates, for the first time, that higher plants can stably produce myoglobin, one of the key proteins responsible for many of meat’s desirable properties,” study lead atuhor Alexia Groff, a plant biotechnology researcher at Imperial College London, told ScienceAlert. “This is very relevant at a time when the demand for sustainable food production platforms is greater than ever.”
To combine pig genes with plant DNA, the researchers used a machine called a biolistic particle delivery system, or a “gene gun.” The nickname is apt: it works by firing microscopic metal particles covered in genes into their target. (Biolistic, by the way, is a portmanteau of “biological ballistics.”)
The target, this time, were the chloroplasts of lettuce and tobacco seedlings. Because of their “bacterial ancestry and their high number of copies per cell,” Groff explained in a statement about the work, “chloroplasts are generally much better at making large amounts of protein than the cell nucleus.”
Their genetic bullets hit the bullseye. In followup tests, the seedlings showed they had incorporated the pig DNA into the chloroplast genome. When the plants grew into adulthood and produced seeds, their offspring still possessed the transferred genes.
In all, the lettuce and tobacco plants yielded about 800 mg and 810 mg of myoglobin protein per kilogram of their dry weight. That’s ten times less than beef, but because growing plants is far more efficient than raising animals, the tradeoff could be worth it.
“Plant cultivation is far more resource-efficient than livestock production; consequently, plant-derived myoglobin could achieve protein yields per hectare that rival — or even potentially exceed — those of animal agriculture,” the authors wrote in the study, “whilst also benefiting from substantially lower water use and greenhouse gas emissions.”
If this gets adopted at scale, these protein-infused plants could be dried up and be used to bolster the protein in plant-based meats.
Other researchers caution that the food still needs to be proven safe to eat and sustainable to produce, but are optimistic about the findings.
“This an important advance on earlier plant and algal research. Demonstrating stable myoglobin production in plant chloroplasts, including in an edible crop, raises the possibility of using plants as scalable, low-input production platforms alongside microbial fermentation,” Rodrigo Ledesma-Amaro, director of the ICL’s Bezos Center for Sustainable Protein, said in a statement. “In the longer term, this could diversify how and where these ingredients are produced.”
More on lettuce: Trump’s Explosive Diarrhea Scandal Is Getting Worse and Worse
The post Scientists Genetically Engineer High-Protein Lettuce appeared first on Futurism.
Rockets, rovers and landers have dominated the attention of the commercial space industry as the United States focuses on sending humans back to the moon, but a handful of companies […]
The post Three companies building the tech to grow crops on the moon appeared first on SpaceNews.
They’re perfect for time-poor cooks, but which deserves your counter space? From combi models to smart designs, here’s what our expert recommends
If you’re at a restaurant and hear a ping a couple of minutes before your meal arrives at your table, it’s unlikely to be a good sign. But microwave ovens are a brilliant tool in the home kitchen. They’re fearsomely fast at heating up – or even cooking – food when you’re time-poor and lacking the energy to make something wholesome after a hard day at work. And in hot weather, cooking by microwave isn’t just quick: it also won’t warm your home.
Microwaves work best for heating food with a high water content (they make the water molecules in food vibrate to create heat). However, before testing, I asked around to find out what people use theirs for most, with a view to using this information to shape my tests. I learned a few things – like lots of people eat mug cakes. Who knew? And that wheat bags are a popular alternative to hot-water bottles. But the majority of folk use their microwave for reheating cold cuppas, defrosting frozen batch-cooked meals, warming food, popping microwave popcorn – and, of course, cooking jacket potatoes more quickly. I used these insights to shape my testing.
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© Composite: PR Image
© Composite: PR Image
© Composite: PR Image
In a perspective paper published in The American Journal of Clinical Nutrition, a team of researchers and health experts calls for a ‘paradigm shift’ in how public health agencies address hypertension.
The post Scientists Propose New Strategy in Fight against High Blood Pressure appeared first on Sci.News: Breaking Science News.
British cheesemakers have struggled to find a use for the 95,000 tonnes of salty whey they produce every year. But researchers may have come up with a solution
Name: Whey.
Age: As old as milk.
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© Photograph: JulieAlexK/Getty Images
© Photograph: JulieAlexK/Getty Images
© Photograph: JulieAlexK/Getty Images
Adding breakfast back into the daily routine of teens around age 18 who habitually skip the meal can meaningfully improve their nutrition, with the biggest gains seen among those given protein-rich morning meals, according to a six-month clinical trial.
The post New Study Finds Eating Breakfast Boosts Diet Quality in Teens Who Usually Skip It appeared first on Sci.News: Breaking Science News.
The Food and Drug Administration announced on Wednesday that it's investigating yet another outbreak of Cyclospora, the unicellular foodborne parasite behind a nationwide surge in explosive watery diarrhea illnesses. The FDA said 72 cases have been identified in this outbreak, but the agency provided no details on the situation.
This announcement marks the sixth Cyclospora outbreak investigation the FDA has opened this year. Overall, the Centers for Disease Control and Prevention has gotten reports of more than 11,500 cases (including 4,173 confirmed and over 7,400 probable) from 41 states. Among the cases, there have been 308 hospitalizations and no deaths.
This year's tally so far—just in July—greatly exceeds the normal number of cases the US sees in a whole year. In recent years, the US has reported between 2,000 and 5,000 cases in a year, according to CDC data. With a new outbreak announced, the tally of cases is likely to continue climbing. Nevertheless, when asked about the national surge in cases earlier this week, anti-vaccine Health Secretary Robert F. Kennedy Jr. said the situation was "under control."
© CDC | Melanie Moser
There’s something undeniably fishy about the Trump administration’s handling of the rising outbreak of an explosive diarrhea-causing parasite — and we’re not talking about tainted iceberg lettuce.
On Saturday, the FDA announced that it had found traces of the Cyclospora cayetanensis parasite — which more than likely won’t kill you, but will almost certainly cause weeks of violent diarrhea — in samples of bagged shredded lettuce supplied by Taylor Farms, one of Taco Bell’s lead suppliers.
One day later, the agency suddenly reversed its decision, announcing that its test results were a false positive, seemingly exonerating Taylor Farms. The company is still carrying out a voluntary recall of the offending greens, a move first announced on Friday.
The unexpected twists and turns of the devastating outbreak highlight how the Trump administration is struggling to get coherent messaging out to the American people, a public health disaster facilitated by massive health budget cuts and major layoffs at the FDA, USDA, and CDC. We still don’t know exactly how many people are affected, numbers that vary wildly depending on whether you ask the CDC or individual states. It’s a confounding mess, compounded by the fact that the parasite is notoriously difficult to trace in a lab.
There are plenty of reasons to be suspicious of the FDA’s baffling reversal on Sunday. For one, the Trump administration’s relationship with the embattled food supplier goes way back. Case in point, Taylor Farms made a mysterious $1 million donation to the Trump-aligned super PAC MAGA Inc on March 26, 2025, as first spotted by lawyer and public health policy leader Matthew Cortland — six days before the FDA loosened food traceability rules which could’ve helped prevent outbreaks like the current one.
The company appears to have considerable sway in Washington, DC. On July 17, a day before the FDA announced it had found traces of the parasite, the New York Times reported that Taylor Farms representatives had met with White House and FDA officials the day before to discuss what the company viewed as “shortfalls in the FDA and CDC’s outbreak response process.”
While it’s unclear whether the supplier successfully strong-armed the FDA into going back on its initial claims of having found traces of the parasite, the timelines are certainly suspect. According to the NYT, Taylor Farms had also hired lobbyist Trent Morse, who served as the deputy director of the White House Presidential Personnel Office before he resigned in September.
The story only gets stranger after the FDA issued its mea culpa. In the early morning hours of Monday, Taylor Farms published an “update” — which has since been deleted for an unknown reason — claiming that the FDA had “apologized to us” while trying to reassure customers that “all other Taylor Farms products… are not involved in the recall.”
Less than 12 hours later, the FDA once again pulled a 180.
“To clarify, this false-positive lab sample DOES NOT change the basis for FDA’s ongoing outbreak investigation or the overwhelming epidemiological data supporting the current voluntary recall by Taylor Farms,” the agency tweeted on Monday.
“FDA’s traceback investigation and outbreak data continue to converge on shredded iceberg lettuce from Taylor Farms locations in central Mexico,” the statement reads. “FDA will continue to work with federal and state partners to investigate this multistate outbreak and ensure products implicated in this outbreak have been removed from the market.”
It’s hard to rule out that White House officials were trying to vindicate Taylor Farms, considering the Trump administration has long been accused of giving major MAGA Inc donors favorable “pay for access” treatment. Taylor Farms’ willingness to recall the lettuce alone speaks volumes.
Naturally, the White House is now accusing the media of putting far too much of a spin on the story.
“This is how the FAKE NEWS works: imply collusion, ignore the facts,” the Health and Human Services Department, which oversees the FDA, tweeted on Monday, replying to reporting by Meidas Touch about Taylor Farms’ PAC donation. “Nothing influences our decisions except science and the safety of the American people.”
By Tuesday, the White House had already declared victory, with HHS secretary and notorious anti-vaccine activist Robert Kennedy Jr claiming that the outbreak was “under control.” He vaguely referred to “companies that are involved,” which had “implemented a recall” — but never mentioned Taylor Farms by name.
We’ll leave it up to you whether that’s reassuring enough to pick up a heavily discounted pack of shredded iceberg lettuce at the local Whole Foods. As of Tuesday, Michigan alone is dealing with over 6,500 cases.
More on the saga: Taylor Farms Made Huge Donation to Trump Group After Loosening of Rules That Could Have Prevented Explosive Diarrhea Outbreak
The post Trump’s Explosive Diarrhea Scandal Is Getting Worse and Worse appeared first on Futurism.
The world has been obsessed with what Gen Z is or isn’t doing.
They’re not having sex, apparently. They don’t go out. And let’s not forget drinking: for the young twenty-somethings to forgo damaging their livers and brains by imbibing poison as prolifically as their predecessors clearly shows a lack of respect — and that they don’t know anything about having a good time.
But it appears that in the end, the apple doesn’t fall too far from the tree. New research from beverage retail research group IWSR shows that Gen Z are now catching up on boozing like a friend knocking back a whole row of shots after showing up later than they said they would.
“They’re late to the party, they’re not skipping the party,” IWSR president Marten Lodewijks told Business Insider.
According to the survey, 74 percent of Gen-Zers say they’ve had at least one drink over the past six months, a huge leap from 66 percent just three three years ago. The heaviest drinkers were Millennials at 81 percent, and the lightest were Baby Boomers at 71 percent. Gen X, fittingly, were in the middle at 77 percent.
The legal drinking age youths are catching up, but their drinking habits look a little different from their elders’. They’re drinking more cocktails than any other generation, with 84 saying that they had a mixed drink in the past six months. Gen-Zers were also the most likely to follow government health guidance on alcohol (49 percent), and the most likely to say they drank alcohol with five or more people on their last occasion (18 percent).
In a statement, Lodewijks declared that Gen-Z’s reputation as the generation of moderation “is now conclusively debunked.”
“The evidence demonstrates that Gen Z consumers enjoy drinking at roughly the same levels as the rest of society,” he added.
In retrospect, it always should’ve been clear why Gen-Zers didn’t drink as much. Shifting attitudes towards drinking culture may be part of it, sure, but what almost certainly had the biggest part to say was the COVID-19 pandemic that stopped them from going out around when many of them just hit their legal drinking age.
“They were literally coming of age at a point in which everything got shut down,” Lodewijks told BI.
Wonderful. With their boozing now in line, what other Gen-Z habits can we worry about? Their addiction to romantic AI companions? We cast a mournful glance towards the bottle.
More on health habits: To Get Swole, Teens Are Pumping Themselves Full of Drugs Meant for Fattening Cows for the Slaughterhouse
The post Gen Z Appears to Be Reversing No-Drinking Trend, Now Lurching Toward Alcoholism appeared first on Futurism.
A new review of previous studies in the journal Appetite undercuts the popular belief that water fills you up at the table.
The post Researchers Challenge Long-Held Beliefs about Water, Spicy Food and Digestion appeared first on Sci.News: Breaking Science News.
Ninja has added everything from ice cream makers to double-decker toaster ovens to its extensive lineup of counter-clogging appliances, but it's only now introducing its first microwave. What makes the new Ninja Crispi Microwave stand out among its many competitors is that it doubles as an air fryer. After heating your food using microwaves, you have the option to switch over to using superheated air so the results are crispy instead of soggy, while also potentially replacing two kitchen appliances with just one multitasker. It's available starting today through SharkNinja's online store for $449.
It comes with a bunch of standard microwave …
Lanchester Wines in north-east England uses heat from a disused coalmine to maintain wine temperatures and with 23,000 flooded mines in the UK, there’s huge potential for more businesses and homes to follow its lead
Shove them in a fridge, stash them in a cellar – this is how most people store their favourite bottles of wine. But if you have warehouses full of thousands of vintages, you have to think a little differently.
For the last eight winters, Lanchester Wines has used heat from a disused coalmine to maintain ideal storage temperatures at its facilities in the north-east of England, helping to prevent freezing or spoilage.
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© Photograph: Posed by models; The Good Brigade/Getty Images
© Photograph: Posed by models; The Good Brigade/Getty Images
© Photograph: Posed by models; The Good Brigade/Getty Images
New research suggests pets may help move microplastics into soil and wildlife.Top 10% generate climate and biodiversity damage bill that exceeds economies of most countries, say researchers
The environmental damage bill racked up by the highest-consuming 10% of the world’s population has reached up to $5.7tn a year – larger than the economy of every country except the US and China, a study has found.
Mega-consumers in this group are concentrated in the global north, accounting for more than half the population of the US and 40-45% of people in the EU.
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© Photograph: Francis R Malasig/EPA
© Photograph: Francis R Malasig/EPA
© Photograph: Francis R Malasig/EPA
In a remarkable leap forward in food safety technology, researchers at the University of California, Berkeley, have developed a groundbreaking “electronic nose” capable of pinpointing spoiled food and detecting allergens with unprecedented accuracy. This innovative device combines a miniature array of gas sensors with sophisticated machine learning algorithms to outperform the human nose, which, while remarkably sensitive, often fails to detect early signs of food spoilage and allergen presence. The implications of this technology are vast, promising to revolutionize how consumers, retailers, and food producers monitor food freshness and safety.
The team’s new creation is composed of 16 ultra-sensitive gas sensors, each responding uniquely to specific volatile compounds released by different foods. These sensors act much like digital taste buds, capable of identifying complex chemical signatures through changes in electrical signals. By mapping these responses to known gas fingerprints, the electronic nose can distinguish between fresh and spoiled food items, along with categorizing various allergens including walnuts, peanuts, and other nuts known to trigger severe allergic reactions.
What makes this achievement especially notable is the integration of carbon nanotube technology in the sensors. Unlike traditional metal oxide sensors, carbon nanotubes offer extraordinary surface area relative to their size and maintain sensitivity at room temperature. This is crucial because many sensing materials degrade or require heating to function effectively, limiting their applications. The Berkeley team leveraged the thin, nanometer-scale layers of carbon nanotubes to create a sensor surface that is both highly selective and stable under everyday environmental conditions.
Central to the power of this electronic nose is machine learning. Lead author Carla Bassil developed models trained to interpret the nuanced electrical patterns emanating from the sensor array when exposed to gases released by seven different foods, including strawberry, blueberry, banana, walnuts, hazelnuts, cashews, and peanuts. The algorithm also discerns the freshness of common perishables such as raw chicken, milk, and eggs by detecting subtle changes in their gaseous emissions over time, reflecting degrees of spoilage after 24 and 48 hours at room temperature.
A key challenge in creating an effective gas sensor lies in the complexity of food odors, which consist of many overlapping volatile organic compounds. This electronic nose overcomes this hurdle by relying on the relative selectivity of each sensor and the pattern recognition capabilities of machine learning, enabling the system to sort through these chemical signatures and recognize distinct gas “fingerprints.” The result is a highly sensitive, objective, and scalable detection method that could transform food safety practices.
The development of multiplexed sensor arrays has historically been complex, with issues arising from manufacturing difficulties and material limitations. However, by utilizing a fabrication process known as drop casting, the team managed to deposit different sensing films onto a single chip in a single step. This scalability is pivotal for real-world adoption, allowing potential mass production of these chips at a reasonable cost and size suitable for use in household appliances or portable devices.
In terms of applications, the researchers envision integration within “smart” kitchen appliances such as refrigerators equipped with wireless connectivity and app-based interfaces. Imagine a refrigerator that could alert you via your smartphone, warning that your broccoli is nearing spoilage or that your chicken is at its last safe day for consumption. Such timely notifications could drastically reduce food waste and prevent foodborne illness.
The sensitivity of the device is particularly striking. The electronic nose demonstrated the ability to detect as little as 0.05 grams of walnut, which corresponds to approximately one hundredth of a shelled nut. This level of detection sensitivity is crucial not only for spoilage monitoring but also for allergen detection, where even trace amounts can have life-threatening consequences for sensitive individuals.
Although these findings are promising, challenges remain. For instance, the device’s performance amidst complex food environments—such as detecting walnuts hidden in salad or cakes, or isolating spoilage gases when multiple food items are stored together—is yet to be rigorously tested. Future developments will focus on enhancing sensitivity, reducing false positives, and ensuring reliability in real-world, cluttered atmospheres.
Furthermore, a portable version of the electronic nose, operable via an iPhone application, has been developed, offering exciting possibilities for on-the-go freshness and allergen detection. Such a compact and user-friendly device empowers consumers to make informed decisions at grocery stores, restaurants, and home kitchens, fostering safer, healthier food habits.
The senior author of the study, Ali Javey, emphasizes the importance of combining novel nanomaterials with advanced machine learning to solve complex sensing problems. This convergence of disciplines paves the way for a new era of digital olfaction technologies that are not only sensitive and selective but also accessible and affordable for everyday use.
Published in the journal Science Advances on June 17, 2026, this study marks a significant milestone in the fields of applied sciences and engineering, with a particular emphasis on food science and sensor technology. Supported by funding from the U.S. Department of Energy and the National Science Foundation, the research team comprises experts from UC Berkeley and collaborators from KAIST in South Korea.
As this technology continues to mature, it holds the promise of making kitchens safer and reducing the global burden of foodborne illnesses. By translating the chemical complexity of food odors into digital data streams, the electronic nose could soon become an indispensable tool for consumers worldwide, enhancing food quality and saving lives.
Subject of Research: Not applicable
Article Title: Scalable multiplexed machine learning gas sensor chips for food classification
News Publication Date: 17-Jun-2026
Web References: http://dx.doi.org/10.1126/sciadv.aec7965
References:
Bassil, C., Lee, K., Liao, X., Krishnan, D., Zhan, Y., Wijaya, T. J., Hester, E., Kim, M., Kim, I.-D., Park, I., & Javey, A. (2026). Scalable multiplexed machine learning gas sensor chips for food classification. Science Advances. https://doi.org/10.1126/sciadv.aec7965
Image Credits: Brandon Sánchez-Mejia/UC Berkeley
Food science, Sensors, Emission detectors, Electronic nose, Machine learning, Carbon nanotubes, Food safety, Food spoilage detection, Allergen detection, Smart appliances, Gas sensors, Nanotechnology
With summer's return, I'm again reminded of my limits as I head into the great outdoors: I can put up with a heavy, uncomfortable backpack, bug bites, mud, and even bland dehydrated food, but I will not forsake my morning brew.
I've tried every imaginable coffee gadget in my half-century of camping. These range from simple drip systems when ultralight backpacking, an AeroPress when not weighing every gram, French press plungers when assisted by bicycle, and small countertop coffee makers when adventuring by van. Yet I keep returning to handheld espresso makers whenever possible for reasons of taste, convenience, and - let's face it - gadget …
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