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A wholesome approach to snacking
Chika Russell tells Beau Bailey about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
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Plant based
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Potato and rice protein shakes viable alternatives to whey, says study
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.
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Are all proteins created equal?
New research claims that animal-protein sources provide a greater net gain of protein over their plant-based counterparts and, therefore, should not be considered equal.
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I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
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The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
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Researchers create plastic alternative from “vegan spider silk”
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
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5 future food safety issues to be aware of
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
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Why plant-based doesn’t necessarily mean healthy
David McClements warns that plant-based alternatives are not necessarily healthier than their traditional counterparts, thanks to the amount of sugar, salt, and saturated fat sometimes present in them.
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How can we achieve Net Zero?
Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions.
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Is Belgium the perfect petri dish to study meat alternative attitudes?
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.
webinar
Developing tasty and nutritious food with yeast protein
In this on-demand 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.
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Late strawberry season means bigger and juicier berries
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.
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Challenges to the control of Listeria monocytogenes in food products
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.
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Strawberry root Salmonella contamination not a dietary risk
The research team concluded that Salmonella contamination via strawberry roots was not a food safety risk, but the possibility of surface contamination remains.
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Do kelp and maggots offer a solution to global malnutrition?
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.
