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Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
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Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
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UK research reveals high salt content in ‘healthy’ plant-based meals
During Salt Awareness Week, Action on Salt has revealed the ‘reality’ of many ‘healthy sounding’ plant-based and vegan meals in the UK, suggesting that high salt content often hides behind 'healthy labels.'
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An honest conversation on veganism with Heather Mills
Heather Mills, Owner of vegan brand VBites Group, discusses all things vegan with New Food’s Sam Mehmet.
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Global meat consumption still on the rise, despite plant-based boom
According to a new report, Africa and the Middle East are primed for fast growth in meat consumption, while the US is trending toward modest gains.
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US plant-based market growing five times faster than total food sales
New data from the Good Food Institute and the Plant Based Foods Association has shown that plant-based meat, eggs, and dairy continue to outpace conventional animal products and remain a key engine for growth in the US retail market.
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Report reveals “growing expectations” from food consumers
A report from Lloyd’s Register has suggested that consumers in the US are more concerned about food waste than ever before, and expect more to be done by brands to tackle the issue.
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KFC to open vegetarian restaurant in the Netherlands
KFC is opening the vegetarian restaurant in order to celebrate the country’s Week Without Meat, which takes place between 9 to 15 March 2020.
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Less talk, more action: discussing food integrity
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
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Project funded to research microalgae as sustainable protein source
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Kerry acquires plant-protein company Pevesa Biotech
The acquisition is said to enhance Kerry’s position in the hydrolysed plant protein space for specialised nutrition, and expands the company’s capacity to serve the rapidly growing organic plant protein market.
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The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
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Genome of fish species could offer dietary protein benefits, says study
The vegetarian fish, Cebidichthys violaceus, more commonly known as the monkeyface prickleback, is said to have a digestive system similar to that of humans, rendering it possible to compare its genome.
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Research suggest plant-based diets can decrease heart disease risk
The research from the American College of Cardiology studied women over a 10 year period to track how plant-based diets reduced the risk of coronary heart disease (CHD).
