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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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Proteins & alternative proteins
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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.
webinar
Developing tasty and nutritious food with yeast protein
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.
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Bold ambitions for the UK cultured meat industry brings peace for pigs
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.
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Challenges to the control of Listeria monocytogenes in food products
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.
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Do kelp and maggots offer a solution to global malnutrition?
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.
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Can you grow enough protein in your backyard?
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.
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Animal-based food production connected to 12,700 air quality deaths
Research has revealed the shocking number of deaths caused by air pollution related to food production, and, in particular, animal-based food production.
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The new chocolate bar?
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.
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The pros and cons of popular vegan proteins
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.
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Making natural protein easy
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.
