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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.
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Proteins & alternative proteins
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Brewing up a superb protein
People’s appetite for protein has evolved, with many consumers turning to plant-based alternatives for at least some of their meals. Here, Superbrewed Food’s Bryan Tracy talks about the perks of anaerobic fermentation.
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Ingredients – pet food, CBD and infant formula
April 2022's Ingredients In-depth Focus explores the most common ways contaminants are finding their way into baby milk, a look into the humanisation pet food trend, and one expert's insights into the trials and tribulations of being of UK CBD business.
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Bushmeat can reduce anaemia cases in “vulnerable rural children”
Bushmeat is a controversial food source, but new research suggests that anaemia cases would increase if “vulnerable” children in the Amazon rainforest were denied it.
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What would you say to insects being a part of your food chain?
Environmentally conscious consumers are more likely to consume chicken raised on insects or algae, a new study has found.
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Global survey reveals latest food industry trends and challenges
Carol Zweep, Consulting and Technical Service Manager for NSF, shares a glimpse of the results of an industry questionnaire aimed at gauging global feelings on key issues.
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Accelerating product development and innovation in plant-based meat
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
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Britain’s plant-based voice
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
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Food Integrity sneak peek
As Food Integrity 2022 fast approaches, we offer you a sneak preview of what to expect at the five-day event.
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Ingredients – low/no alcohol, nutrition and plant-based
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
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New Food Issue 1 2022
Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
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Why are consumers and manufacturers choosing almonds?
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
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Singer-songwriter Sia invests in cultured meat pet food brand
Love it or hate it, cultured meat is gaining traction as music star and vegetarian Sia announces her investment in Bond Pet Foods.
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What you eat affects taste preference, according to new study
A new study from scientists in California has suggested that a diet high in protein increases preference for carbohydrates, and vice versa.
