Scientists from Nanyang Technological University in Singapore have created a plant-based emulsifier that is rich in protein and antioxidants, as well as the necessary properties to replace eggs and dairy in certain kinds of cooking.
We could pause global emissions for 30 years—everyone just needs to switch to a plant-based diet
If everyone on the planet hypothetically stopped eating meat, the shift wouldn’t just reduce new emissions. A new study calculates that if animal agriculture was phased out, it would also unlock substantial...