All Proteins & alternative proteins articles – Page 5
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ArticleAlternative proteins: feeding people need not cost the earth
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
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NewsSuperMeat reaches cost parity milestone in cultivated chicken production
The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
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Podcast
Episode 61: World Vegan Day special
In this World Vegan Day special episode of Food to Go, Assistant Editor Ben Cornwell sits down with The Vegan Society to discuss all things vegan including the story behind the first World Vegan Day and the charity's Vegan trademark.
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NewsStarbucks ends non-dairy milk surcharge ahead of new holiday menu launch
Starbucks will eliminate the surcharge for non-dairy milk customisations, making plant-based milk options more accessible from 7 November.
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Article
I joined the Food Revolution
Professor Chris Elliott shares valuable insight from the Food Revolution 2024 event in Parma, Italy
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NewsRevyve partners with Daymer Ingredients to deliver sustainable yeast ingredients to UK manufacturers
Dutch food technology company revyve has signed a distribution agreement, bringing innovative, animal-free texturising ingredients to UK manufacturers.
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NewsNew plant-based dining concept 'Next Restaurant' opens in Tokyo
Wayback Burgers Asia has opened its first multi-brand plant-based restaurant in Tokyo, with plans for expansion both in Japan and internationally.
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News“World’s largest” 3D food printing facility opens in Vienna
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
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NewsHow food antigens can help prevent tumour growth in the small intestine
Researchers have uncovered that food antigens may play a crucial role in preventing tumour growth in the small intestine by activating the immune system. This discovery could have significant implications for dietary approaches in managing gastrointestinal conditions.
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NewsNew Bezos Centre for Sustainable Protein Launches at NUS
National University of Singapore unveils new facility to advance alternative proteins
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NewsRaising the steaks: new £38m centre to cook up animal protein alternatives
The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
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NewsMealworm protein extraction shows anti-diabetic benefits
In a groundbreaking new study, The Journal of Food Science compared four different methods for extracting mealworm protein.
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NewsPlant-based diets have potential to reduce greenhouse gas emissions
A new study has found that a shift towards plant-based diets could reduce global food emissions by 17 percent, with affluent countries benefitting most.
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NewsGerman consumers open to animal-free cheese alternatives
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
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NewsGourmey seeks cultivated foods approval in five key markets
Gourmey has filed applications in the U.S., Singapore, the UK, Switzerland and the European Union for approval of the sale of its cultivated foie gras.
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Podcast
Episode 55: Diving into cultivated fish developments
Food to Go is back and this episode, Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods to find out how the company is using groundbreaking cell-cultivation technology, developing sustainable eel unagi, and their plans for market expansion and future innovations.
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NewsMeatly makes history with first European cultivated meat sale authorisation
Regulatory approval has been given to Meatly, making it the first European company to be authorised to sell cultivated meat.
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ArticleA look inside the Forsea seafood experience
Here, Roee Nir explains how Forsea's cultured eel meat offers a sustainable solution to the declining wild eel population, while preserving the culinary tradition of unagi.
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ArticleTackling overfishing with cell-cultivated fish
Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.
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WhitepaperPAT for Cultivated Meat: Cost, Consistency, Yield
Cultivated meat offers a sustainable solution, but high production costs are a hurdle. This paper explores how process optimization can improve consistency, yield, and affordability of cultivated meat.