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In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
British strawberry season officially kicks off today, with a later than usual start leading to bigger and juicier strawberries for UK consumers than they might normally find.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
The research team concluded that Salmonella contamination via strawberry roots was not a food safety risk, but the possibility of surface contamination remains.
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
Research has revealed the shocking number of deaths caused by air pollution related to food production, and, in particular, animal-based food production.
Researchers from the University of Exeter suggest that the “yuck factor” could be harnessed to cut down on meat consumption, which is seen by many as unhealthy and unsustainable.
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.
Bill Gruel from Protein Industry Canada discusses the exciting opportunities that await Canada’s plant-based food, feed and ingredients sectors.
The growing popularity of vegan food shows no sign of slowing down, with financial firms predicting large growth ahead for the sector.
Chris Lin, co-founder of Green Salt LLC, explains why their eponymous product could prove to be an essential seasoning of the future – for both our taste buds and health.
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
