news
Plant based alternative consumption doubles in UK
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
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Proteins & alternative proteins
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The past, present and future of cheese
Heloise le Norcy-Trott of Lactalis UK & Ireland sheds light on the UK cheese market and reflects on current and future trends.
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A meaty problem
Shannon Falconer explains why animal-based pet foods are a problem, and looks at the future of alternatives for our furry friends.
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VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins
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.
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New Food Issue 5 2021
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.
whitepaper
Infographic: Reducing food waste in plant-based dairy alternatives
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?
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Whey protein transformation: looking to solve waste in the dairy industry
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.
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“And, and, and” – the role of alternative proteins in feeding the future
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.
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Is the hemp heart the next meat analogue?
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.
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Collaboration is key: how Givaudan’s new Protein Hub is uniting the industry
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.
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Making protein out of thin air
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
news
Cargill opens new $150 million pectin plant in Brazil
The new pectin plant also has significant sustainability credentials, with Cargill confirming it will be run on thermal energy generated from biomass and biogas.
news
Smithfield donates 40,000 pounds of protein to Hurricane Ida victims
The food producer has offered out its hand to those in need of food as a result of the devastation caused by Hurricane Ida, which has left New Orleans without power 16 years on from Hurricane Katrina.
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Big moments for food labels on the horizon
As we see a number of changes in the way in which foods are labelled, Professor Chris Elliott offers his expert insight on the current and future landscape.
news
Yum! makes cage-free eggs commitment
Yum! Brands, which is one of the world’s biggest restaurant companies, joins several other large names who have committed to abandoning caged eggs in recent years.
