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Will plant-based meat alternatives ever be as popular as meat?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
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Plant based
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The flavour challenge of plant-based
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
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The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
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Is Belgium the perfect petri dish to study meat alternative attitudes?
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
webinar
Developing tasty and nutritious food with yeast protein
In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
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Challenges to the control of Listeria monocytogenes in food products
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
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New food solutions for cancer patients: a consumer-centred approach
The Oncofood project revealed some expectations of cancer patients regarding new food solutions.
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Need for speed: testing edible oils and fats with FT-NIR spectroscopy
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
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How Canada can meet its plant-based potential
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
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Green Salt – a healthy salt alternative?
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
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Drugs in the food supply – controlling contamination in imported poppy seeds
A recent study and petition by the Center for Science in the Public Interest (CSPI) has raised new questions about the safety of imported poppy seeds.
