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Proteins & alternative proteins
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
Stevi Portz, from health and food product company Truvani, suggests steps to take to achieve and maintain health goals.
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
Eleanor Maciver, partner in the Chemistry team at Mewburn Ellis, examines the journey the alternative protein sector is going on as it seeks widespread acceptance and success.
Current exports of pulses and other legume crops from West Africa to the EU are mainly niche food products for the African diaspora in Europe. This article considers whether these crops could play a bigger role in diversifying the consumption of plant foods in Europe.
The rising trend of mycoprotein as a food ingredient is here to stay. In this article, Paulo Teixeira reviews how we got where we are, why we should prepare to see more of this fungal protein ingredient, and why that’s a great thing!