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Roslin Institute identifies protein marker that boosts cell-cultured fat yields tenfold. Researchers at the Roslin Institute found that cattle stem cells carrying the surface protein CD13 produced more than ten times as much fat as cells without it, a discovery that could significantly reduce costs and improve the scalability of cell-cultured fat production. Using flow-activated cell sorting, the team isolated the most productive cells from mixed stem cell populations, a technique they say could be adapted for other species. The study, published in NPJ Science of Food and supported by Innovate UK, Roslin Technologies, and Edinburgh Innovations, points toward more efficient production of fat for use in cultured meat and other food applications. (thepoultrysite.com)
Australia and New Zealand approve heart health claim for soy protein. Food Standards Australia New Zealand accepted a general-level heart health claim for isolated soy protein in March 2026, permitting on-pack messaging for foods formulated to deliver 20–25 g of the ingredient daily. IFF, whose Solae Supro portfolio has been used in beverages, nutrition bars, and dairy alternatives for decades, says the approval—backed by more than 80 randomized controlled trials linking soy protein to lower LDL cholesterol—will accelerate product development in a region where dyslipidemia affects roughly 60% of Australian adults. The regulatory recognition, already granted in 11 other countries including the United States, Canada, and Japan, is expected to drive innovation in ready-to-drink functional beverages, protein bars, fortified plant-based milks, and blended dairy-plant products. (nutraingredients.com)
DTU researchers identify plant bacteria that improve soy yogurt safety and texture. A team at Denmark's DTU National Food Institute, working with Chalmers University of Technology and the University of Cambridge, found that three strains of enterococci isolated from plants can ferment soy drinks into yogurt-like products while suppressing pathogens such as listeria and E. coli. The bacteria also break down sugars linked to digestive discomfort and reduce phytic acid, which inhibits mineral absorption. European Food Safety Authority approval is required before the strains can be used in commercial starter cultures. (phys.org)