Scientists are diving deep into the cells of our brains to discover what keeps us awake at night – and food may have a vital role to play; whilst Africa reaches a major food milestone. Inside June 2022’s Ingredients In-depth Focus: ETH Zurich’s Denis Burdakov explores the relationship between neuroscience…
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Issue 3 2022 of New Food invites three industry heavyweights to discuss food integrity in an insightful roundtable, whilst we find out from ABN the role feed will play in helping the meat sector be more sustainable. Download and read for free to stay up to date with the latest…
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
Substituting just 20 percent of beef with a meat alternative produced in fermentation tanks could halve deforestation by 2050, according to a new research study.
Love it or hate it, cultured meat is gaining traction as music star and vegetarian Sia announces her investment in Bond Pet Foods.
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
It’s hoped that the technology used to create the fillet might be able to relieve pressure on fish stocks around the world as it is developed in the future.
Food manufacturing giant JBS foods has acquired BioTech as it looks to enter the growing cultivated protein market, as well as announcing a protein research centre in Brazil.
Bryant M. Godfrey assesses the current state of cultured meat regulation in the US, and explains why regulation is well in advance of production when it comes to cellular meat.