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The rise of hybrid meat

3 July 2020 | By

Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.

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Meat In-Depth Focus – June 2020

18 June 2020 | By

Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.

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Leveraging R&D to perfect plant-based

7 May 2020 | By

Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.