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Japan’s Prime Minister plans to develop a cultivated meat industry
In support of developing cultivated meat in the country, Japan’s Prime Minister has said that foodtech is important for “realising a sustainable food supply”.
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Meat & Poultry
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The “world’s first” cultivated steak: “No one else can do it”
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
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What is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
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In what way is chicken and salmon surprisingly similar?
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
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Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
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Growing evidence to ban the use of nitrites from our meat
Professor Chris Elliott lays out his case for getting nitrites banned from use in meat production in the UK.
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Veganuary: A trend here to stay?
New Food’s Grace Galler analyses how pertinent Veganism is in today’s world and asks SuperMeat if alternative proteins can make a comeback following “stagnant” sales in 2022.
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US responsible for 60 percent of global cultivated meat investment
According to a study, the US has broken the “billion dollar barrier", accounting for 60 percent of the global investment in lab-grown meat.
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JBS urges for technical and financial support to rural producers
The Global CEO of JBS has argued that a way of reducing greenhouse emissions is to offer technical and financial support to rural producers.
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Are Europeans altering their food shopping habits?
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
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One in six Canadians consider themselves a flexitarian
According to research, after carnivores, ‘flexitarian’, a diet that still allows you to eat meat, is the most common eating habit in Canada.
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Do Japanese consumers favour sustainable meat?
A study has revealed that there are consumer preferences for sustainably produced meat and meat substitutes in Japan.
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Climate labels impact food selection, study claims
A study found that the use of climate labels on a sample fast-food menu had a strong effect on food selection.
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Sustainability: Is it now or never?
With companies across the UK making sustainable changes, is now really the best time to put sustainability in the spotlight? Find out what CEO of Reewild Freddie Lintell told New Food’s Grace Galler here…
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The USDA’s path to success with Salmonella
Sandra Eskin, Deputy Under Secretary for Food Safety at the USDA, outlines how the organisation is looking to reduce Salmonella infections.
