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Scientists to use algae to create boneless cellular seabass fillet
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.
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Cultured Meat
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JBS enters cultivated protein market with BioTech Foods takeover
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.
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Lab-grown meat’s commercial future
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…
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One step closer to a store or restaurant near you: cultured meat regulation
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.
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A meaty problem
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
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UK attitudes towards healthy and sustainable diets
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
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COP26: Plant-based is not the answer to climate change
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.
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Ingredients In-depth Focus – October 2021
Our most recent ingredients In-depth Focus features commentary from Mars Wrigley on the mint supply chain and explores the future of pet food.
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New Food Issue 5 2021
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.
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60-second news – this week’s headlines delivered to you in one minute
Is the UK facing a diabetes epidemic? Listen to this along with our other top headlines in this week's 60 second news.
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USDA hands out funding for National Institute for Cellular Agriculture
It’s hoped the funding will help elevate the US to a position of leadership within the cultured protein sector, which is seen a key solution to reducing the climate impact of the food industry.
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“And, and, and” – the role of alternative proteins in feeding the future
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.
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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.
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Bold ambitions for the UK cultured meat industry brings peace for pigs
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
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Could spinach be the key to increasing cultured meat production?
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
