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Study produces new ‘stomach-friendly’ plant-based foods
Plant-based foods contain poorly digestible FODMAP compounds, but a study by VTT has succeeded in breaking these molecules down with enzymes to produce a set of 'new food items'.
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Burger King ad banned after vegan dispute
Adverts for Burger King's 'Rebel Whopper plant-based' burger have been banned after complaints pointed out misleading marketing which suggests the burger is suitable for vegans.
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Plant-based diet can prevent asthma, according to new review
The review authors suggested that a plant-based diet is beneficial because it has been shown to reduce systemic inflammation, which can exacerbate asthma.
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Is ‘organic’ the missing ingredient in food integrity?
New Food shares a frank and insightful conversation with Planet Organic founder, Renée Elliott, to hear her thoughts on integrity, trust and why she considers organic to be superior.
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CFS files lawsuit against Impossible Burgers GE soy protein FDA approval
CFS’s lawsuit asserts that FDA used the wrong legal standard when it reviewed and approved GE heme to be used in raw Impossible Burgers sold in supermarkets.
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Impossible Foods secures $500m funding to boost research and innovation
Impossible Foods hopes that the funding will accelerate the commercialisation of “next-generation products” made from plants.
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Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
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UK research reveals high salt content in ‘healthy’ plant-based meals
During Salt Awareness Week, Action on Salt has revealed the ‘reality’ of many ‘healthy sounding’ plant-based and vegan meals in the UK, suggesting that high salt content often hides behind 'healthy labels.'
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An honest conversation on veganism with Heather Mills
Heather Mills, Owner of vegan brand VBites Group, discusses all things vegan with New Food’s Sam Mehmet.
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Global meat consumption still on the rise, despite plant-based boom
According to a new report, Africa and the Middle East are primed for fast growth in meat consumption, while the US is trending toward modest gains.
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US plant-based market growing five times faster than total food sales
New data from the Good Food Institute and the Plant Based Foods Association has shown that plant-based meat, eggs, and dairy continue to outpace conventional animal products and remain a key engine for growth in the US retail market.
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Report reveals “growing expectations” from food consumers
A report from Lloyd’s Register has suggested that consumers in the US are more concerned about food waste than ever before, and expect more to be done by brands to tackle the issue.
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KFC to open vegetarian restaurant in the Netherlands
KFC is opening the vegetarian restaurant in order to celebrate the country’s Week Without Meat, which takes place between 9 to 15 March 2020.
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Less talk, more action: discussing food integrity
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
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Project funded to research microalgae as sustainable protein source
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
