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The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
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Plant based
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COP26: Plant-based is not the answer to climate change
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
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New Food Issue 5 2021
27 October 2021 | By
Issue 5 2021 of New Food is now online! Catch up with all the latest food safety stories, read about the biggest trends in dairy, and discover what our pets may be eating in the future.
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Infographic: Reducing food waste in plant-based dairy alternatives
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
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“And, and, and” – the role of alternative proteins in feeding the future
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
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Healthy diet, happy mind
New research has revealed a clear association between a healthy diet and good mental wellbeing in an extensive study among UK school children.
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Is the hemp heart the next meat analogue?
In an effort to create the ultimate meat substitute that delivers on taste and texture, Victory Hemp is placing its bets on the hemp seed heart.
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Olive oil frequently asked questions
In this two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers around olive oil, including quality, shelf life and sustainability.
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Plant-based: the big debate
With our health and that of the planet’s vying for supremacy in consumers’ minds, New Food’s Editor looks at the arguments surrounding the meat vs plant-based debate, including misconceptions over processing and space farming.
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Using mechanical testing to replicate the sensory profile of meats
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
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The new milk alternative is made from potatoes
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
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Meat tax backed by Beyond Meat boss
The tax would, according to Ethan Brown, head of the meat-substitute company, help drive down the price of plant-based alternatives, though Prime Minister Boris Johnson has expressed his reluctance to enforce such a levy in the past.
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Meet London’s first vegan butcher
There are several sights and smells that you associate with a butcher’s shop. The white tiled walls, glass display cabinets and chalk board displays are equally present at Rudy’s – the only thing missing is meat.
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Will plant-based meat alternatives ever be as popular as meat?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
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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…
