Video: Accelerating sustainability with cultured meat
1 February 2024 | By
Watch the video to learn how our investment strategy contributes to advancing cultivated protein as part of our larger focus on sustainable foods.
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1 February 2024 | By
Watch the video to learn how our investment strategy contributes to advancing cultivated protein as part of our larger focus on sustainable foods.
Israel-based foodtech startup Forsea Foods shares its mission to save wild eel populations through its first prototype of cell-cultivated freshwater eel.
AI advancements promise to revolutionise food services, but success relies on sophisticated conversational abilities and personalised strategies, Gopi Polavarapu discusses.
Here, Dr Gerald Larrouy-Maumus from Imperial College London and Matteo Viganò from Bruker Microbiology and Infection Diagnostics reveal how new methodologies are advancing testing capabilities.
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
ENAVRA addresses plastic utensil pollution with biodegradable alternatives made from avocado seeds, promoting sustainability and reducing environmental impact.
John Smout reveals how Nofence's virtual fencing technology empowers farmers with GPS collars, improving livestock management, soil health, and animal welfare.
The FSA and the FSS have made changes to their CBD intake guidance, dropping the recommended amount to 10mg of cannabidiol CBD per day.
Meeting controversial consumer demand Kraft Heinz has announced that it will be releasing a ketchup pasta sauce for a limited time.
The CEO of Tesco, Ken Murphy, has called on political parties to stand by net zero commitments and to back green innovation.
In this exciting update, New Food presents the nominees for our inaugural Apples – our industry awards that seek to recognise some of the greatest achievers in our sector.
Researchers from NTU Singapore have developed a sustainable way to convert kale waste into products for health and personal care.
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
Co-founder of Kyrö Distillery Company Miika Lipiäinen pours a glass of the heritage behind the Finnish rye whisky haven in Isokyrö, blending tradition, innovation, and community spirit.
Gold Series X-Flo industrial dust collectors: safe handling of food dusts , meet ATEX standards, modular design, installation indoors or outdoors.