While companies creating precision fermented and cell-cultured food products continue to raise hundreds of millions of dollars in funding, the reality is their products are still years away from making a significant dent in the overall consumption of a growing global population.
RED MEAT INCREASES THE RISK OF CARDIOVASCULAR DISEASE BY 22 PERCENT PER SERVING
A study of nearly 4,000 Americans shows that higher red meat consumption is linked to a higher risk of heart disease. Eating just one serving of red meat can substantially increase the...
