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University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
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Proteins & alternative proteins
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New research may hold the key to perfecting vegan cheese alternatives
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
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Alfa Laval announce new food innovation centre in Denmark to address global food challenges
Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
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Engineers create realistic meat alternatives using metamaterials
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.
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Alternative proteins: feeding people need not cost the earth
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.
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SuperMeat reaches cost parity milestone in cultivated chicken 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.
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I joined the Food Revolution
Professor Chris Elliott shares valuable insight from the Food Revolution 2024 event in Parma, Italy
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Revyve partners with Daymer Ingredients to deliver sustainable yeast ingredients to UK manufacturers
Dutch food technology company revyve has signed a distribution agreement, bringing innovative, animal-free texturising ingredients to UK manufacturers.
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“World’s largest” 3D food printing facility opens in Vienna
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
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How food antigens can help prevent tumour growth in the small intestine
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.
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Raising the steaks: new £38m centre to cook up animal protein alternatives
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.
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Mealworm protein extraction shows anti-diabetic benefits
In a groundbreaking new study, The Journal of Food Science compared four different methods for extracting mealworm protein.
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German consumers open to animal-free cheese alternatives
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
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In-Depth Focus: Alternative Proteins
The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
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New Food Issue 1 2024
In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
