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A Spanish company is calling its new plant-based steak the ‘most realistic’ to date.
The United Nations has declared 2020 as the International Year of Plant Health. Here, Dr Sylvain Charlebois takes a look at how important this really is for the planet and for ensuring a sustainable supply of food across the entire globe.
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
Plants reportedly make up 80 percent of the food humans eat, and produce 98 percent of the oxygen we breathe. Yet, they are said to be under constant and increasing threat from pests and diseases.
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
Ahead of Food Integrity 2020, New Food spoke to Dr Gavin Milligan about how innovative new products, lifestyle changes and better-quality information can all contribute to meeting sustainability goals.
The partnership aims to develop microalgae-based ingredients because they are a vegan source of protein and contain healthy lipids and various micronutrients.