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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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Plant based
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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.
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Wanda Fish unveils new cell-cultivated bluefin tuna prototype
Considered the pinnacle of tuna species, bluefin tuna is a costly and unsustainable luxury product. But now, Wanda Fish has unveiled a new alternative with its first cultivated bluefin tuna toro sashimi.
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Plant-based meats “fall short” on amino acid content and protein digestibility, study finds
A new study has found that some plant-based meats may lack essential amino acids and have lower digestibility compared to traditional meats.
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Flora launches world’s first plastic-free paper tub in UK
As part of efforts to encourage consumers to make more sustainable choices, Upfield has launched its world-first plastic free packaging for all Flora Plant products in the UK.
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Plant based: Finding the recipe for success
Here Anthony Warner discusses how the plant-based market is contending with economic pressures and Homepride’s adaptations in a premium-heavy sector.
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FSA urges vegan label caution for those with food allergies
The FSA has released a campaign supporting those living with food hypersensitivity, following research that revealed 62 percent wrongly trust 'vegan' labels.
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January sees softer decline in grocery inflation
Latest data reveals grocery price inflation in the UK has fallen by 0.1 percent to 6.8 percent in January, with consumers altering their shopping habits during the first month of the year.
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Is the plant-based bubble bursting?
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
