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A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
New research has revealed a clear association between a healthy diet and good mental wellbeing in an extensive study among UK school children.
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.
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.
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.
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.
