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Arla Foods Ingredients has strengthened its presence in the US through a contract manufacturing deal with Valley Queen. The partnership will expand production of Nutrilac® ProteinBoost, supporting the growing demand for high-protein dairy products.
Uncovering the full impact of dietary protein on human health is of prime importance, with potential to improve not only our longevity but our enjoyment of life, as food and nutrition expert Dr Wendelyn Jones reveals.
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
Professor Chris Elliott shares valuable insight from the Food Revolution 2024 event in Parma, Italy
Dutch food technology company revyve has signed a distribution agreement, bringing innovative, animal-free texturising ingredients to UK manufacturers.
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
Researchers have uncovered that food antigens may play a crucial role in preventing tumour growth in the small intestine by activating the immune system. This discovery could have significant implications for dietary approaches in managing gastrointestinal conditions.
The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
In a groundbreaking new study, The Journal of Food Science compared four different methods for extracting mealworm protein.
