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Why eat insects now?
The International Platform of Insects for Food and Feed (IPIFF) makes its case for entomophagy and the future of the edible insect market.
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Insect Protein
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Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
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An open mind
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
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Ingredients In-Depth Focus – October 2019
Our Ingredients In-Depth Focus explores exciting new trends in the food industry, including chia protein, insect-based foods, and CBD-infused formulations.
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New Food Issue 5 2019
Issue 5 2019 of New Food is available to read online, featuring stories on Food Safety, Beverages, Ingredients; plus interviews with key people from Nespresso, Wye Valley Brewery, and much more...
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Mealworm production facility to be built in the Netherlands
A mealworm production facility will be built in the Netherlands as an alternative option for livestock farmers.
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Do not overestimate consumer awareness about protein
A recent survey has shown that consumers think very positively about protein. However, as Mike Hughes explains, it is important to not overestimate the extent that consumers monitor their protein intake...
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Healthy just got tasty: Bite UK snack report summer 2019
Snacking has traditionally been the sector where health priorities take a back seat, but new Government guidelines, specifically those recommending low fat snacks under 100 calories, has raised the bar. 'Better-for-you' snacks need to entice consumers in with their packaging and then over-deliver on taste.
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The role of insect protein in the sustainable food cycle
This article by Rachel O’Connor, Senior Associate from the law firm Michelmores, addresses how insect protein has enormous potential to benefit the food supply chain. Read on to learn how insects can be used to free up land and benefit the environment.
