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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.
Lutz Grossmann is on a mission to innovate an animal-free protein that has a low carbon footprint and is produced without relying on agricultural land.
The Ministry of Agriculture has granted Nutrition Technologies permission to export its insect meal and oil from Malaysia into EU and UK markets.
The brainchild of successful food industry entrepreneurs Mark Gould and Mike Bagshaw, Citizen Spritz was born from the desire to moderate their own alcohol intake. Here, Co-founder and owner of I.T.S International Taste Solutions Mike Bagshaw divulges more on the brand’s genesis and highlights what sets them apart in the…
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 consider…
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
As part of its plan to launch a cultivated avian product in Singapore, Steakholder Foods’ announces strategic changes.
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
Singer songwriter Ed Sheeran launches a duet of spicy sauces, Tingly Ted's, that will be available worldwide from this week.
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
New Food hears from Certified Louisiana Director Deana Erdey to find out how the scheme supports local food and beverage businesses.
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
