Tilo Hühn, professor at the ZHAW School of Life Sciences and Facility Management in Switzerland, is working on a process to create a cell-cultured alternative to conventionally produced cocoa.
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.
Tilo Hühn, professor at the ZHAW School of Life Sciences and Facility Management in Switzerland, is working on a process to create a cell-cultured alternative to conventionally produced cocoa.
