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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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Proteins & alternative proteins
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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.
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We are moving away from antibiotic use in farm animals
A new report shows a significant reduction in sales of antibiotics for farm animals in Europe between 2011 and 2018.
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Aleph Farms shoots for meat making on the moon
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
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Macadamia nuts cater to the tastes of Generation Z
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
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‘Genomic time travel’ for better cattle
Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.
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Research confirms comparable protein quality for ribeye and processed meat
A recent study from the University of Illinois assessed the protein quality of various meats, finding that both expensive cuts of meat contain equally highly digestible amino acids as cheaper processed meat products.
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Survey highlights wider pool of meat reducers than previously thought
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
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Plant-based diets to positively impact carbon levels
Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.
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Plant protein discovery could reduce need for crop fertilisers
The researchers said that the discovery could reduce the cost burden of fertilisers as well as their environmental and ecological damage.
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GEA explores potential of insect protein for animal feed
As a more environmentally friendly alternative to existing production processes for food supplies for animals, GEA has been working with an Australian start-up to explore the potential of sustainable protein for animal feed.
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40 percent of leading food giants now have dedicated plant-based teams
The FAIRR Initiative, a collaborative investor network, has revealed that almost half of the world's largest food retailers and manufacturers now have teams dedicated to plant-based foods, with Tesco and Unilever ranking top.
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New Food Issue 3 2020
Issue 3 2020 of New Food is available to read online, featuring stories on food safety, ingredients, meat and our Application Note supplement...
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A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
