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The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!
Four primary schools in the UK are set to pilot a scheme that aims to educate children about eating alternative proteins, such as insects.
Environmentally conscious consumers are more likely to consume chicken raised on insects or algae, a new study has found.
Constantin Muraru, Maximilian Beiter and Christophe Derrien offer insight on two new insect authorisations that the food industry need to know about.
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.