Fat Free Food Archives

on March 22, 2023March 22, 2023Fat Free Food

Milk, cheese and ice cream without the cow has entered the marketplace

Cowless dairy is here, with the potential to shake up the future of animal dairy and plant-based milks

March 12, 2023 at 6:00 a.m. EDT

Left, Becky Reith works in the food innovation lab at Perfect Day. Right, a child pours Cowabunga brand “animal-free dairy beverage” made with Perfect Day enzymes. (Carolyn Fong for The Washington Post)

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BERKELEY, Calif. — The first course was a celery root soup lush with whole milk. The last was a spice cake topped with maple cream cheese frosting, served with a side of ice cream. And then a latte

on March 19, 2023March 19, 2023Fat Free Food

Restaurant Offers Free Food To Customers Over 158 Kg, Faces Backlash

A restaurant in America reportedly gave free food to overweight diners, which led to significant backlash on social media.
After videos on TikTok and other social media channels showed potential customers lining up outside the Heart Attack Grill in Las Vegas to determine whether they were qualified for the offer or not, the controversy broke out.

The Heart Attack Grill has built up quite a following over the years thanks to their theme-based service. The restaurant primarily serves fast food with a focus on foods that are incredibly high in fat and calories.

Hospital-themed restaurant offers free meals to

on March 16, 2023March 16, 2023Fat Free Food

From animal-free dairy to upcycled barley protein

In part two of our whistlestop tour of foodtech startups exhibiting at Expo West, we look at players from Brightseed, which is exploring novel bioactives for gut health, to Epogee, which has found intriguing new applications for EPG: a plant-based oil restructured in such a way that virtually none of it is absorbed by the body.

Epogee: Fat… the final frontier for meat alternatives?

EPG—a plant-based oil restructured in such a way that virtually

on March 13, 2023March 13, 2023Fat Free Food

What happens when you grow up on the Mediterranean diet? She knows firsthand

*Naima Moustaid-Moussa (left) and her husband, Hanna Moussa, with food they cooked for international students at Texas Tech University. (Photo courtesy of Naima Moustaid-Moussa)*

You can find health advice almost anywhere these days. But finding reliable information and figuring out how to apply it can be overwhelming.

So to help sort things out, American Heart Association News is launching “The Experts Say” as a new series where specialists tell us how they apply what they’ve learned to their own lives.

Today’s expert is Naima Moustaid-Moussa, Horn Distinguished Professor of Nutritional Sciences and director of the Obesity Research Institute at Texas