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Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
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
