All Proteins & alternative proteins articles – Page 8
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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.
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NewsUPSIDE Foods updates industry on cultured meat developments
UPSIDE Foods has announced a range of follow-on products made using animal cells after the FDA approved its cultured chicken in 2022.
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ArticleVeganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
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ArticleAleph Farms launches new cultivated meat product
Didier Toubia, CEO and Co-founder of Aleph Farms, reveals the fascinating manufacturing process behind it and offer reassurance to regulators.
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ArticleA new approach to alternative protein innovation
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
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ArticleRethinking sweetener production
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular ...
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ArticleGetting ‘free-from’ right
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.
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ArticleCultivated meat: A bad press?
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
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ArticlePlant-based NPD? Don't jump the gun...
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to ...
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ArticleCultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
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NewsSteakholder Foods to submit cultivated avian product
As part of its plan to launch a cultivated avian product in Singapore, Steakholder Foods’ announces strategic changes.
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ArticleCultivated Meat: From rarity to reality
With many keen to try cultivated meat for themselves, SuperMeat explains how it evolved from a “pipedream” to being on the verge of hitting US shelves.