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Three in 10 Brits favour organic food
A survey from YouGov investigates the buying habits of UK organic consumers vs the rest of the British public.
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Impossible Foods and Beyond Meat respond to claims about “processed ingredients”
Lightlife Foods called on the two plant-based giants to stop using "processed ingredients" that are "unnecessary and confusing" for consumers.
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The rise of the micro food business
Supermarkets have dominated the food market for some time, but could there be new a contender in town…?
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Hidden hunger: the crucial health role of Omega 3 and Vitamin D
Inspired by new research, Professor Chris Elliott questions whether our lack of micronutrients should be another focal point for the National Food Strategy.
news
Farmers can be “architects” of sustainable land management, says report
As part of its ongoing work to support the transition to plant-based agriculture, a new report from the Vegan Society offers advice to farmers and landowners on how to more sustainably manage their land.
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Dairy In-Depth Focus – August 2020
Our latest In-Depth Focus on Dairy recaps on the events of 2020 so far, how there has been a rise in popularity of healthy products and also the development of dairy-plant hybrids.
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Could CRISPR-engineered crops help solve the world’s food crisis?
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
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40 percent of leading food giants now have dedicated plant-based teams
The FAIRR Initiative, a collaborative investor network, has revealed that almost half of the world's largest food retailers and manufacturers now have teams dedicated to plant-based foods, with Tesco and Unilever ranking top.
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Carb-rich plant-based diets improve type 1 diabetes, studies find
The studies are said to challenge the common misconception that carbs are bad for diabetes.
webinar
Evolution of plant-based food production from batch to inline
One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
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Motif partnership to explore rheological properties of plant-based foods
Motif FoodWorks has partnered with the University of Illinois at Chicago and the University of Illinois at Urbana-Champaign to better understand the properties and sensory experience of plant-based foods.
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The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
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Meat In-Depth Focus – June 2020
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
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New discovery in plant cell operations could be key to better crops
A team of researchers believe aquaporins (AQPs) hold the answer to bigger crop yields and more resilient farming assets.
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Motif research collaboration aims to improve plant-based fat performance
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
