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JBS says the acquisition of the brand will enable it to distribute authentic Italian meat products with protected origin status, with potential growth of King’s Group into the US on the horizon for JBS.
How likely would consumers be to adopt meat products reared with alternative feedstuffs? A new study suggests information and transparency are key.
Professor Chris Elliott raises concern over the potential for mass food recalls and allergic reactions, as we see an increase demand in alternatives proteins, including plant-based and insects.
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
Meal kit provider HelloFresh has revealed its take on the hottest UK recipe trends, with protein set to have a good year in 2022 and carbs to continue to decline.
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
Givaudan’s new Protein Hub in Zurich has been designed with collaboration in mind. The ingredients manufacturer is hoping that by bringing the industry (and even competitors) together, protein innovation can continue its recent trajectory.
