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Scientists create animal-friendly foie gras that mimics the real thing
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
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UK food strategy board launched to drive public health and food system reform
A new UK Food Strategy Advisory Board has been launched to drive food policy reform, improve public health, and strengthen the food system through industry and government collaboration
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Understanding near-infrared (NIR) spectroscopy in food testing
Near-Infrared (NIR) spectroscopy is a powerful tool for ensuring food safety and quality. From identifying ingredients to detecting food fraud, explore how this non-destructive method is shaping the future of food analysis.
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Investing in alternative proteins can secure Germany’s food leadership, new report finds
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
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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FDA release draft guidance to clarify labelling for plant-based foods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.
