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Givaudan and Bühler unveil Protein Innovation Centre
The new Protein Innovation Centre in Singapore will welcome start-ups and university researchers from across the region to develop plant-based food solutions.
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Proteins & alternative proteins
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How sustainable is tuna fishing?
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.
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Could leftover grain from brewing become an alternative protein source?
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.
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Analysis shows record year of investment for alternative protein sector
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.
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Koch Separation Solutions announces Royal Avebe partnership
According to KSS, the collaboration will help provide separation solutions for more and more alternative protein ingredients manufactured by Avebe.
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What is the difference between vegan and plant-based?
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.
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Meatless Farm launches 30,000 sq ft production plant in Canada
Plant-based alternative manufacturer Meatless Farm has opened a new manufacturing plant in Calgary after success with high street food brands.
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Riding the next wave of alternative protein
Plant-based fish and seafood products are set to be the next big thing in alternative protein. Here, Sylvain Jouet examines the opportunities and challenges for the manufacturers developing these products.
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Heat stress could vastly impact meat and milk production in East Africa
Countries need to breed livestock which can adapt to increasingly warm temperatures to maintain meat and milk production, according to researchers.
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Ingredients In-depth Focus – February 2021
Our latest Ingredients In-depth Focus discusses the flavours of tomorrow and the next big thing in alternative protein...
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Sports nutrition alliance urges European Commission to rethink legislation
Proposed legislation by the European Commission would limit the health claims that certain food products can make – something ESSNA claims would harm the sports nutrition industry.
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Rebranding without limitations – an interview with Small Giants
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
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A sustainable soy scheme has been launched in the US
The US soybean industry is launching a campaign to encourage cultivation practices that are best for the planet through a new sustainability mark for soy products.
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Insect-based food gets green light as EFSA approves mealworms
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
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The problems of dietary simplification
New Food's Editor looks at the issue of dietary simplification and how a lack of biodiversity is impacting both health and food security.
