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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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Proteins & alternative proteins
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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.
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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.
