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Controversial meat law comes into effect in California
California’s controversial “Proposition 12” has come into full effect after a six month delay expired this week.
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Proteins & alternative proteins
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Sainsbury’s removes plastic trays from its “by Sainsbury’s” steaks
Claiming it will save “over 10 million pieces of plastic each year”, Sainsbury’s has introduced cardboard trays for some of its steaks.
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A new approach to alternative protein innovation
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
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Plant-based NPD? Don’t jump the gun…
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
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Cultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
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The “world’s first” cultivated steak: “No one else can do it”
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
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Scientists produce world’s first cultivated steak
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
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Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
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What direction is plant-based foods moving?
A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.
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Dot com déjà vu: This time it’s cellular meat
In his latest Chris' Corner, Professor Chris Elliott compares the buzz around cultured meat to the infamous dot com bubble of the 90s.
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What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
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The real Greek: why authenticity matters
Daria Razorenova of Dodoni explains why authenticity is important when it comes to buying Greek cheese, and highlights why it has become such a popular variety of cheese.
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Plant-based innovation: disrupting dairy and why the best is yet to come
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
