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University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
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New research may hold the key to perfecting vegan cheese alternatives
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
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FDA release draft guidance to clarify labelling for plant-based foods
FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.
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Demand for vegan options at events rises by 280 percent sparking a plant-based Christmas boom
New data suggests major five-year growth in UK demand for plant-based options at events, with festive vegan recipes also gaining popularity ahead of Christmas.
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Alternative proteins: feeding people need not cost the earth
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
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MycoTechnology developing Honey Truffle Sweetener to meet growing demand for sugar reduction
New research highlights consumer demand for reduced sugar intake, prompting MycoTechnology to develop Honey Truffle Sweetener as a natural solution.
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New plant-based dining concept ‘Next Restaurant’ opens in Tokyo
Wayback Burgers Asia has opened its first multi-brand plant-based restaurant in Tokyo, with plans for expansion both in Japan and internationally.
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“World’s largest” 3D food printing facility opens in Vienna
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
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Raising the steaks: new £38m centre to cook up animal protein alternatives
The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
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Recall Roundup: Safety concerns and undeclared allergens
In the latest instalment of Recall Roundup, New Food highlights recent food and beverage recalls in the UK and US.
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Plant-based diets have potential to reduce greenhouse gas emissions
A new study has found that a shift towards plant-based diets could reduce global food emissions by 17 percent, with affluent countries benefitting most.
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In-Depth Focus: Alternative Proteins
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
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In-Depth Focus: Ingredients
New Food Issue 1 2024’s Ingredients In-Depth Focus features articles from Luker Chocolate, Tirlán and Overherd, where they offer their perspectives on the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in any other areas.
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New Food Issue 1 2024
In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
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Will Europeans embrace alternative proteins?
A new study has analysed European consumers' attitudes towards alternative protein food products, including those containing insect protein and seaweed.
