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In order for the UK and other countries to deliver on climate targets, the Social Market Foundation says more attention and investment must be given to the alternative protein sector.
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
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.
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
The Asia-Pacific region is expected to dominate the plant-based market in the years to come, with an expected population boom creating higher demand for meat and dairy alternatives.
Pizza Hut and Beyond Meat have continued their partnership as a plant-based pepperoni pizza is rolled out across 70 locations in five US cities.
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.
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
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.
New Food's Editor Bethan Grylls and innovative global plant-tech company, Equinom, invited plant-based pioneers to 'lean in' to the mic and kick off a new series led by women.
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
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…
Chika Russell tells Beau Bailey about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.
