A few things to consider over your next cup of coffee
Professor Chris Elliott ruminates on the part his morning coffee plays global GHG emissions and asks how we can work with this huge sector to become more sustainable.
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Professor Chris Elliott ruminates on the part his morning coffee plays global GHG emissions and asks how we can work with this huge sector to become more sustainable.
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
Unlock the Future of Vegan Collagen Production with Mass Spectrometry In this article we hear from Tony Kou, Business Development Manager at Thermo Fisher Scientific, and Andrew Saarni, Director of Fermentation at Geltor, as they delve into the groundbreaking advantages of utilizing mass spectrometry in monitoring the fermentation process for…
Josh and Grace take a look back at how 2023 fared for the food and beverage industry with Professor Chris Elliott and assess whether our trend predictions were spot-on or missed the mark.
In what has been the year that plant-based was brought down to Earth with a bump, could sporting events be a key area of growth?
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
A team of researchers in the US have revealed a number of simple diet changes that can cut carbon emissions.
UMIAMI, a plant-based ‘chicken’ food tech has raised $34.7 million to allow for growth in the US market and shares three key expansion pillars.
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
A study has investigated the potential environmental benefits of pet dogs and cats adopting vegan diets the extent to which it could benefit the planet.
Animal-free meat company Meati Foods has received a US patent for its MushroomRoot food applications.
Leading global retailer Carrefour is working with seven industrial partners to form a coalition to increase its plant-based offerings.
French foodtech brand Umiami has been chosen by FFF Fresh & Frozen Food to have its plant-based products distributed in Swiss stores.
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.