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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.
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Proteins & alternative proteins
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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.
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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.
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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.
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EU lifts ban on feeding livestock processed animal protein (PAP)
The ban was put in place after the BSE outbreak of the 1990s, which resulted in the culling of millions of cattle and the deaths of hundreds of people. The European Commission, however, has kept the ban on intra-species recycling.
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New Food Issue 4 2021
Issue 4 2021 of New Food is now available to read online, featuring stories on food safety and beverages, plus an interview with Victory Hemp on the potential new meat analogue to watch!
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How do we make sure fish stocks have a sustainable future?
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
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Meet London’s first vegan butcher
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
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The flavour challenge of plant-based
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
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Potato and rice protein shakes viable alternatives to whey, says study
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.
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Are all proteins created equal?
New research claims that animal-protein sources provide a greater net gain of protein over their plant-based counterparts and, therefore, should not be considered equal.
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Kerry purchases preservation specialist Niacet
Kerry hopes the acquisition of the preservative specialist will enhance its own food protection business and allow it to expand its product range to a broader market.
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Is Belgium the perfect petri dish to study meat alternative attitudes?
Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
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Why you can eat 130 seitan burgers (almost) guilt free
The wheat gluten known as seitan has taken the vegan world by storm in recent years, and now new data reveals that it is significantly better for the environment than other meat competitors.
