The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
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Researchers from the Massachusetts Institute of Technology (MIT) have developed a biocompatible polymer that encapsulates nutrients such as iron and vitamin A, preventing them from being degraded during storage or cooking.
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
In an Innova Market Insights survey, sugar reduction was considered a popular option for the three in five US consumers who would rather cut back on sugar than consume artificial sweeteners.
Academics have prepared a report for industry stakeholders that identifies the next steps for the uptake of digital technologies across the food manufacturing supply chain and examines current business successes.
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
Planted, which uses technology that can use plant-based ingredients to mimic the fibre structure of various meat types, is to scale-up production.
The researchers used Ohmic heating technology, and have said that the technique produced a “superior quality” of gluten-free bread, which is considered difficult to bake conventionally.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
Results from the John Innes Centre research show that the new system yields transformation efficiencies of up to 25 percent – five times those generally achieved using comparable systems.
The WUR test is considered faster and more practical than laboratory tests and is said to allow banana farmers and authorities to take immediate measures once suspect plants test positive for the fungus.