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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 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.
New study highlights the global regions that will be most affected by climate change – and worryingly, they are those least capable of adapting.
Following the introduction of its science-based targets in 2020, Nando's has announced its plans to go carbon neutral and how it intends to achieve its new goal.
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.
Watch In Ovo’s important on-demand webinar on how a single piece of machinery could prevent the culling of billions of male chicks every year through mass spectrometry.
Research has revealed the shocking number of deaths caused by air pollution related to food production, and, in particular, animal-based food production.
Despite growing profits and rising share prices, Japanese seafood companies are less financially healthy than they seem. To avoid suffering the impact of overfishing and maintain growth, they must switch to sustainable strategies, writes François Mosnier, Financial Research Analyst at Planet Tracker.
Researchers from the University of Exeter suggest that the “yuck factor” could be harnessed to cut down on meat consumption, which is seen by many as unhealthy and unsustainable.
Sohrab Kazemahvazi raises concerns over the superfluous use of plastics in some takeaway services and highlights the consumer-led demand for less plastic packaging.
Bycatch of dolphins and porpoises was an issue highlighted by high-profile documentary Seaspiracy, and scientists are now calling on countries to do more to protect cetaceans in European waters.
A new report has urged the EU food industry to use the pandemic to repair what it has called a broken food system, with food waste and nutrition being high on the agenda.
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.
