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Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
The Arla Foods survey suggests that consumers are not as aware of nutrition when it comes to choosing diets, but encouragingly consumers are willing to learn more.
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
A lack of food brought on by a massive drought has long been the reason cited for the collapse of the once great Mayan civilization, but new research into what Mayans ate has cast doubt on this.
Burger King has become the latest fast-food brand to launch plant-based items on its menu after it announced it will sell vegan nuggets in all its UK stores.
Research conducted by Barry Callebaut has revealed a considerable number of respondents are open to trying plant-based chocolate from time to time, as the sector continues to show considerable growth.
Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
The research suggests that if the majority of a menu is made up of plant-based foods, then people who usually eat meat are more likely to choose plant-based option.
The future of food is in sustainability. Clean eating strives to maximise the value of resource use and minimise adverse environmental impacts. A Net Zero diet will not only change how we grow our crops but also our dietary habits - if implemented correctly, this could make all sorts of…
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
The Yum subsidiary has been recognised for its leadership on sustainability after the KFC and Pizza Hut owner committed to several sustainability targets in 2021.
The new research has released that there is till scope to increase yields in some of the world’s most important rice-growing areas without causing significant damage to the environment.
How likely would consumers be to adopt meat products reared with alternative feedstuffs? A new study suggests information and transparency are key.
