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Proteins & alternative proteins
Science and fine dining come together as a Danish researcher seeks to create a seafood alternative from fungi – and it might even end up on a Michelin-star menu.
The Government Food Strategy white paper, published today, has come in for considerable criticism from the food industry, with many claiming it lack substance and planning.
Four primary schools in the UK are set to pilot a scheme that aims to educate children about eating alternative proteins, such as insects.
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.