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7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
The Good Food Institute claims alternative protein companies received nearly €2.6 billion in investments in 2020, making it a record year for the sector.
According to KSS, the collaboration will help provide separation solutions for more and more alternative protein ingredients manufactured by Avebe.
Louise Palmer-Masterton looks at the meaning behind vegan and plant-based and discusses whether there’s actually any difference between the two - and why it matters.
Plant-based alternative manufacturer Meatless Farm has opened a new manufacturing plant in Calgary after success with high street food brands.
Countries need to breed livestock which can adapt to increasingly warm temperatures to maintain meat and milk production, according to researchers.
Proposed legislation by the European Commission would limit the health claims that certain food products can make – something ESSNA claims would harm the sports nutrition industry.
Small Giants Co-Founder, Francesco Majno, discusses why it was necessary to rebrand his insect-based snack company, and why insects are more sustainable as a food than traditional meat and fish products.
The US soybean industry is launching a campaign to encourage cultivation practices that are best for the planet through a new sustainability mark for soy products.
Mealworms have been approved for human consumption by the EFSA, which could help insect-based foods flourish within the EU.