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In this on-demand webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
Ivy Farm Technologies, an Oxford University spin-out, has revealed lofty ambitions to become the first commercial producer of sustainable, cultured meat in the UK, thanks to its unique technology.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
Researchers in the US are advocating for more people to grow their own protein and use their backyard as an asset to cope with supply chain disruptions and make the country more sustainable.
Research has revealed the shocking number of deaths caused by air pollution related to food production, and, in particular, animal-based food production.
New Food hears from protein bar brand, Barebells, on how its functional snacks are treading the lines between confectionary and health bar, and the demand for portion controlled treats.
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
Addressing the change in consumer demand, this article outlines why natural protein is the easy solution that meets our need to combine health, nutrition, convenience and sustainability in a single bite.
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
The scientists behind a new study into the carbon footprint of tuna fishing claim that, in some cases, its carbon impact is comparable to that of land-based protein sources.
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
The Good Food Institute claims alternative protein companies received nearly €2.6 billion in investments in 2020, making it a record year for the sector.
According to KSS, the collaboration will help provide separation solutions for more and more alternative protein ingredients manufactured by Avebe.
Louise Palmer-Masterton looks at the meaning behind vegan and plant-based and discusses whether there’s actually any difference between the two - and why it matters.
