news
Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
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Proteins & alternative proteins
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Project funded to research microalgae as sustainable protein source
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Kerry acquires plant-protein company Pevesa Biotech
The acquisition is said to enhance Kerry’s position in the hydrolysed plant protein space for specialised nutrition, and expands the company’s capacity to serve the rapidly growing organic plant protein market.
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Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
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Driving towards a sustainable future of food
Mercedes Groba, Innovation Programme Manager at the European Institute of Innovation and Technology (EIT) in Food, discusses the innovative solutions that will play an integral role in addressing the challenges of sustainability.
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Collaborative partnership announced for plant-based proteins
Burcon, Nestlé and Merit Functional Foods Corporation have partnered to accelerate the development of plant-based meat and dairy alternatives with a favourable environmental footprint.
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Research shows meat eaters saved £6.7 bn in 2019 by cutting down meat
Research commissioned by Vegetarian brand Linda McCartney's has revealed current consumer thoughts of going 'meat-free' and the key drivers behind the switch.
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Quorn to become first major food brand to implement carbon labelling
The new labels, designed to help consumers understand the environmental impact of their diet, will reportedly start appearing on products from June 2019 and on the entire Quorn range by 2021.
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The rise of the meat-mimicking market
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
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Roquette launches new plant-based proteins from peas and fava beans
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
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How are consumer perceptions around dairy products changing?
With research showing a rise in consumers checking nutritional labelling on dairy products for reduced sugar and higher protein content, Will Cowling, Marketing Manager at FMCG Gurus, explores how consumer choices in France are changing.
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14 global cities commit to sustainable food policies
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
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2020 EU project to develop alternative proteins
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
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Will toys encourage children to eat sustainably?
A set of toys hopes to normalise sustainable food strategies for the future by integrating them into children’s lives.
