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The Alternative Proteins In-Depth Focus in New Food Issue 1 2024 features articles from THIS™, Globe Buddy and TurtleTree, sharing their insight into the different areas of alternative protein and discuss how they are innovating to offer consumers a range of alternatives that are more sustainable yet deliver the same…
In the first 2024 print issue of New Food, we feature exclusive content from leading industry experts and thought leaders discussing: the latest advancements and campaigns that are impacting the food safety sector; the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in…
A new study has analysed European consumers' attitudes towards alternative protein food products, including those containing insect protein and seaweed.
Nestlé's new offering, Vital Pursuit, is the first food brand from the company intended to support GLP-1 weight loss medication users.
In the future, the gel could be taken orally to prevent blood alcohol levels from rising and acetaldehyde from damaging the body, limiting the cause of many health problems caused by excessive alcohol consumption.
Considered the pinnacle of tuna species, bluefin tuna is a costly and unsustainable luxury product. But now, Wanda Fish has unveiled a new alternative with its first cultivated bluefin tuna toro sashimi.
California’s controversial “Proposition 12” has come into full effect after a six month delay expired this week.
Claiming it will save “over 10 million pieces of plastic each year”, Sainsbury’s has introduced cardboard trays for some of its steaks.
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
