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Joalien Katerinic of South African-based Mogale Meat talks about the important milestone the company has achieved with the launch of its lab-grown chicken breast and the benefits this will bring to the continent.
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…
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…
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
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…
JBS announces the completion of its BioTech Foods acquisition and the opening of a new RD&I centre.
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.
The New Food editorial team give you your rapid food and beverage update in just 60 seconds.
Love it or hate it, cultured meat is gaining traction as music star and vegetarian Sia announces her investment in Bond Pet Foods.
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
It’s hoped that the technology used to create the fillet might be able to relieve pressure on fish stocks around the world as it is developed in the future.
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
New Food interviews the CEO of Matrix Meats to find out why Singapore is so ahead in the lab-grown meat game and how long it will take others to catch up…
