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Heat stress could vastly impact meat and milk production in East Africa
Countries need to breed livestock which can adapt to increasingly warm temperatures to maintain meat and milk production, according to researchers.
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Proteins & alternative proteins
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Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
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Sports nutrition alliance urges European Commission to rethink legislation
Proposed legislation by the European Commission would limit the health claims that certain food products can make – something ESSNA claims would harm the sports nutrition industry.
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Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
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A sustainable soy scheme has been launched in the US
The US soybean industry is launching a campaign to encourage cultivation practices that are best for the planet through a new sustainability mark for soy products.
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Insect-based food gets green light as EFSA approves mealworms
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
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The dark side of technology in the food industry
The race to achieve the UN's Sustainability Goals could be causing more harm than good, according to a group of scientists.
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Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
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European factory aims to make plant-based more accessible
The plant-based manufacturer says the new Lincolnshire factory will lower the cost of large scale production and make plant-based products more appealing to consumers.
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Kerry releases protein snack bar research whitepaper
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
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Zero eggs but tastes just like them…
Zero Egg - which produces a plant-based, egg-like product - has raised $5 million in Series A funding which it intends to put towards growing its brand in the US.
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Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Fly larvae could be used as protein alternative
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
