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A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
How likely would consumers be to adopt meat products reared with alternative feedstuffs? A new study suggests information and transparency are key.
The ban was put in place after the BSE outbreak of the 1990s, which resulted in the culling of millions of cattle and the deaths of hundreds of people. The European Commission, however, has kept the ban on intra-species recycling.
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.
Research from an Australian university has questioned whether fly larvae commonly used for animal feed could be a feasible protein substitute.
As global food demands continue to rise, researchers from Indiana University–Purdue University Indianapolis (IUPUI) and Beta Hatch Inc., believe that the yellow mealworm could hold a solution.
As a more environmentally friendly alternative to existing production processes for food supplies for animals, GEA has been working with an Australian start-up to explore the potential of sustainable protein for animal feed.
Thomas Constant, Founder and CEO of BeoBia, answers New Food's questions about how and why the British start-up has launched home insect growing pods.
Animal growth, meat quality, shelf life, and eating quality were investigated and analysed in broiler chickens fed insect and microalgae feeds as part of a University of Göttingen study.
The International Platform of Insects for Food and Feed (IPIFF) makes its case for entomophagy and the future of the edible insect market.
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
The UK’s first insect bread aims to provide consumers with a sustainable protein alternative. New Food’s Editor, Bethan Grylls, investigates.
Our Ingredients In-Depth Focus explores exciting new trends in the food industry, including chia protein, insect-based foods, and CBD-infused formulations.
