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Three UK food and drink innovators to watch
Following a tech talk which focused on sustainable food and beverage production, Bethan Grylls highlights three UK-based businesses to keep an eye on.
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Proteins & alternative proteins
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Feeding chicken in a low-carbon world
Brian Kenyon, Senior Nutrition Manager, ABN on the vital role ABN is playing in outlining a structured roadmap towards a profitable, sustainable and low-carbon poultry industry based around performance and animal welfare.
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Meat doesn’t have to be the villain
Bethan Grylls looks at the narratives that have formed around the plant-based and meat sectors, and suggests that the 'unquestionable' health and sustainable halo that once shrouded plant-based may be dimming. Meat industry - it's your time to shine!
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Researcher teams up with Michelin star chef to create seafood alternative
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
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Three big trends in food and drink
During a trip to Kerry Global Innovation Centre, our Editor discovers three huge trends emerging in the world of food and drink: plant-based 3.0, functional upgrade and kitchen redefined. Here’s all you need to know about them…
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“Thin gruel” – Government food strategy blasted by industry
The Government Food Strategy white paper, published today, has come in for considerable criticism from the food industry, with many claiming it lack substance and planning.
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Can potatoes aid muscle-building?
A new study suggests that potato protein consumption can strongly increase muscle protein synthesis rates at rest and during recovery from exercise.
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Primary school children get educated on entomophagy
Four primary schools in the UK are set to pilot a scheme that aims to educate children about eating alternative proteins, such as insects.
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Protein supplements may help control diabetes
A new study has found that consuming whey protein before meals may help control type 2 diabetes.
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Episode 25 – Emerging allergens
The New Food team get the lowdown on new allergens that might emerge as we strive to create a more innovative and sustainable food sector. Hear from two leading allergen experts and the usual trio of Bethan, Abi, and Josh.
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What are consumers looking for in plant-based products?
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
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Why the whey protein market is growing
The global whey protein market is increasing rapidly, as analysts expect it will total almost $10 billion US dollars by the end of this year.
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How extrusion can help meet today’s food trends
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
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Let’s go ento!
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
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Spirulina smoked salmon, anyone?
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
