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Nutrition Science

The virtues of sourdough bread

The virtues of sourdough bread

New research highlights nutritional and several other advantages of sourdough bread made with pulse flour, justifying the growing consumer trend towards plant-based fermented foods A research team from Belgium, Italy and Finland joined forces under the EU-funded HealthFerm(opens in new window) project to demonstrate the health benefits of pulse-based sourdough bread. Their study(opens in new…
Stanford launches Food@ to reshape food systems through science and innovation

‘Re-Thinking Food’ symposium launches interdisciplinary effort to reimagine global food systems

At the kickoff symposium, researchers discussed topics including optimal diets, climate resilience, and AI “We’re not here to simply talk about food, we’re here to reshape its future,” Lily Sarafan, incoming chair of the Stanford University Board of Trustees and a member of the Interdisciplinary Life Science Council, told more than 250 people who gathered…

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