Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
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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.
Researchers in Boston used spinach as a scaffold to grow cultured meat, in an advancement they say could increase the production of cultured meat to match rising demand.
The emergence of novel technologies to support the agriculture industry marks a critical junction in the history of land cultivation. Eve Gleeson explores...
The Good Food Institute claims alternative protein companies received nearly €2.6 billion in investments in 2020, making it a record year for the sector.
Cultivated meat, when produced using renewable energy, can vastly reduce the environmental impact of meat production and use up to 19 times less land.
Stuart Kelly from Lloyd's Register reviews his 2020 predictions and examines how the COVID-19 pandemic has affected progress in the food sector.
New Food’s global roundup of product recalls includes a Listeria alert, as well as undeclared allergens and foreign object contaminations.
Launching a new food product in the US? Here’s the top five regulatory issues to watch out for next year.