All Proteins & alternative proteins articles – Page 7
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ArticleChefs and cultured meat: A recipe for culinary revolution
Sharing insights from CMS23, Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and forging a sustainable culinary landscape to spark consumer interest.
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NewsUniversity launches first degree in cellular agriculture
Tufts University has shared that it has launched the world’s first university undergraduate degree in cellular agriculture.
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ArticlePlant-based burger 1-1 Steak & ale pie
In what has been the year that plant-based was brought down to Earth with a bump, could sporting events be a key area of growth?
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ArticleWhat really is the future of future food?
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
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NewsCan simple diet swaps save the planet?
A team of researchers in the US have revealed a number of simple diet changes that can cut carbon emissions.
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NewsUMIAMI harnesses $34.7 million to conquer US plant-based market
UMIAMI, a plant-based ‘chicken’ food tech has raised $34.7 million to allow for growth in the US market and shares three key expansion pillars.
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ArticleWhat is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
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NewsShould your pet switch to a vegan diet?
A study has investigated the potential environmental benefits of pet dogs and cats adopting vegan diets the extent to which it could benefit the planet.
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NewsMeati Foods' plant-based product receives US patent
Animal-free meat company Meati Foods has received a US patent for its MushroomRoot food applications.
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NewsCarrefour teams up with industry to launch plant-based venture
Leading global retailer Carrefour is working with seven industrial partners to form a coalition to increase its plant-based offerings.
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NewsUmiami's plant-based products handpicked for Swiss distribution
French foodtech brand Umiami has been chosen by FFF Fresh & Frozen Food to have its plant-based products distributed in Swiss stores.
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NewsResearchers make plant-based meat “more palatable”
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
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ArticleProtein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
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ReporteBook: The future of plant-based food analysis
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
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NewsSainsbury’s removes plastic trays from its “by Sainsbury’s” steaks
Claiming it will save “over 10 million pieces of plastic each year”, Sainsbury’s has introduced cardboard trays for some of its steaks.
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NewsUPSIDE Foods makes history with first consumer sale
Cultivated meat company UPSIDE Foods has made history by making its first consumer sale of cultivated meat in the US.
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NewsUSDA approves cultivated chicken for consumers
UPSIDE Foods and GOOD Meat are now able to start commercial production and sales of cultivated chicken for US consumers.
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Article
More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
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NewsAston University labelled "leading light" in cultured meat research
Aston University has been named one of the UK’s “leading lights” in cultured meat research.
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ArticleMushroom on the shelves for functional fungi?
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.