The trade deal has been welcomed by the Scotch Whisky Association, but the NFU has its doubts over whether the pact can uphold UK animal welfare standards sufficiently.
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In a market that is ripe with software solutions, many manufacturers struggle to determine where to invest digital transformation resources.
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
Yum China, the company behind well-known brands such as KFC and Pizza Hut in China, has committed to playing its part in reducing the effect that industry is having on climate change, with more transparency also promised.
A decline in biodiversity could have a damaging nutritional effect on populations dependent on fish according to a new study of the Peruvian Amazon.
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.
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.
In this 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.
New study highlights the global regions that will be most affected by climate change – and worryingly, they are those least capable of adapting.
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.