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Chris Bryant examines the findings of a recent survey that assessed attitudes towards meat alternatives in Belgium, explains why the European country is the perfect place to undertake such research, and voices his opinions on a move away from meat.
In this webinar, Biospringer experts will explore the current and emerging market trends and explain how yeast protein can help develop great savoury or sweet plant-based foods.
British strawberry season officially kicks off today, with a later than usual start leading to bigger and juicier strawberries for UK consumers than they might normally find.
The rise of alternative proteins and novel side streams for more sustainable food production could introduce new ways for Listeria monocytogenes to spread. Masja Nierop Groot explores.
The research team concluded that Salmonella contamination via strawberry roots was not a food safety risk, but the possibility of surface contamination remains.
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.
Research has revealed the shocking number of deaths caused by air pollution related to food production, and, in particular, animal-based food production.
February's webinar, hosted by New Food in association with Bruker Optics and Lesieur, discussed the use of FT-NIR spectroscopy as a rapid analytical method for edible oils in the lab as well as online.