Fungi-based meat alternatives to help save Earth’s forests
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The Brighter Side of News features good news, compassionate news and inspirational news from around the world
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The substitution of ruminant meat with microbial protein could considerably reduce the greenhouse gas footprint of the food system.


JJ Shavit
- Apr 19, 2022
Why does an Oreo’s cream filling stick to just one wafer when twisted apart?
Mechanical engineers put an Oreo’s cream filling through a battery of tests to understand what happens when two wafers are twisted apart.


JJ Shavit
- Nov 1, 2021
Foodborne diseases could actually be good for our health
A simple stomach bug could do a lot of damage. There are 100 million neurons scattered along the gastrointestinal tract.


JJ Shavit
- Sep 19, 2021
Testing 3D printers and lasers to make and cook your next meal
Imagine having your own digital personal chef; ready to cook up whatever you want; able to tailor the shape, texture and flavor just for you

JD Shavit
- Sep 7, 2021
New food freezing concept improves quality, increases safety and cuts energy use
Shifting to a new food freezing method could make for safer and better quality frozen foods while saving energy and reducing carbon emission


JD Shavit
- Aug 30, 2021
Reducing sugar in packaged foods can prevent disease in millions
A new health and economic model clearly shows why it’s imperative that food manufacturers reduce the amount of added sugar in their products


JJ Shavit
- Aug 13, 2021
A tech startup is making convincing cow-free milk by genetically engineering yeast
A food startup is looking to spill a lot of milk in grocery stores across America by offering shoppers a replica of the real thing.


JJ Shavit
- Apr 20, 2021
Designing new probiotics and specially tailored diets to prevent diseases
A new mathematical model for the interaction of bacteria in the gut could help design new probiotics and specially tailored diets


JJ Shavit
- Jan 19, 2021
Canadian researchers create revolutionary new form of naturally flavored lab-grown meat
McMaster researchers have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other
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