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Burcon, Nestlé and Merit Functional Foods Corporation have partnered to accelerate the development of plant-based meat and dairy alternatives with a favourable environmental footprint.
ProVeg's call comes after Starbucks recently announced new goals for reducing its environmental impact, as it claims climate-conscious consumers should not be charged extra.
A study in New Zealand has suggested that if more people were to switch to plant-based diets, not only would greenhouse gas emissions be reduced, but overall population health would improve, saving the health system billions of dollars.
In its annual predictions, The Acheson Group (TAG), the global food safety consulting group, takes a look at what the food industry can expect over the next 12 months.
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.
Drunken accidents are on the rise, yet alcohol remains a perfectly legal beverage. Here, Phil Patterson of Real Cannabis Club questions whether industry is being too hard on cannabis and if, when compared to alcohol, it is really that bad…
CBD, hemp and THC are becoming familiar words to the industry, yet confusion around their differences and side effects still looms. Here, Bethan Grylls speaks to expert Ryan Crane about the variances, US regulation, and his vision to remove the cannabis stigma.
John Wallace, Managing Director at Mile High Labs International Limited, shares his thoughts on the CBD market…
New Food hears from Zenabis’ Corporate Red Seal Cannabis Chef, about the growing sector, industry challenges and the future of this thriving market.
Predicted 2020 trends include a rise in the popularity of sushi, plant-based flour, signature pizza, protein snacks and noodles.
The predictions follow the recent launch of Puratos’ global Taste Tomorrow trend report, which is said to be the world’s largest bakery, patisserie and chocolate consumer survey.
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
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.
Food intolerances are considered to be more widespread than food allergies worldwide. Here, Franco Vessio, Co-Founder of MozzaRisella, explores how brown rice offers a food tolerance-suitable solution, as well as provides balanced nutritional value.
