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Three UK food and drink innovators to watch
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
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New Food Issue 3 2022
Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
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Meat doesn’t have to be the villain
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
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Three big trends in food and drink
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
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Canadian vegan fast-food chain to open 40 new restaurants in Ontario
Odd Burger has signed an agreement to launch 40 new vegan fast food restaurants in Ontario, Canada.
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“Misleading” Tesco plant-based food advert banned by ASA
Tesco’s Plant Chef vegan burger adverts have been banned over “misleading” claims and numerous complaints.
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Five good reasons to build a mushroom farm
Daniel Dajewski, CEO and co-founder of Agro-Projects Group, explains why more and more investors are considering entering the mushroom business.
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New launches in the food and beverage industry: May 2022
New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
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What are consumers looking for in plant-based products?
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
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Plant-based product sales increase by 230 percent
New research has found that the sale of plant-based products has increased at a yearly rate of 230 percent, as more people opt for a meat-free diet.
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Do people in Europe still want dairy?
Although consumers might not be purchasing as much dairy as they once did, with many turning to alternatives, research from Tate & Lyle has found that a third of 18-35-year-olds in Europe are consuming more dairy than they were three years ago.
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Fungi-based meat substitute could save the Earth’s forests, states study
Substituting just 20 percent of beef with a meat alternative produced in fermentation tanks could halve deforestation by 2050, according to a new research study.
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
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Spirulina smoked salmon, anyone?
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
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New launches in the food and beverage industry: April 2022
New launches this month include a whole host of desserts, including a dairy-free cheesecake and lactose-free ice cream.
