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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.
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.
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
The race to achieve the UN's Sustainability Goals could be causing more harm than good, according to a group of scientists.
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.
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.
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
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.
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
A new report shows a significant reduction in sales of antibiotics for farm animals in Europe between 2011 and 2018.
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.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
