news
Healthy diet, happy mind
New research has revealed a clear association between a healthy diet and good mental wellbeing in an extensive study among UK school children.
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Plant based
article
Is the hemp heart the next meat analogue?
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
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Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
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Plant-based: the big debate
With our health and that of the planet’s vying for supremacy in consumers’ minds, New Food’s Editor looks at the arguments surrounding the meat vs plant-based debate, including misconceptions over processing and space farming.
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Using mechanical testing to replicate the sensory profile of meats
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
news
The new milk alternative is made from potatoes
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
news
Meat tax backed by Beyond Meat boss
The tax would, according to Ethan Brown, head of the meat-substitute company, help drive down the price of plant-based alternatives, though Prime Minister Boris Johnson has expressed his reluctance to enforce such a levy in the past.
article
Meet London’s first vegan butcher
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
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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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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.
news
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.
