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Aloe vera could be the key to cost-effective cultured meat
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
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Proteins & alternative proteins
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Lab-grown food could hit UK supermarket shelves by 2027
Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
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Arla Foods Ingredients expands US production with Valley Queen partnership
Arla Foods Ingredients has strengthened its presence in the US through a contract manufacturing deal with Valley Queen. The partnership will expand production of Nutrilac® ProteinBoost, supporting the growing demand for high-protein dairy products.
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Protein’s potential to extend the ‘healthspan’
Uncovering the full impact of dietary protein on human health is of prime importance, with potential to improve not only our longevity but our enjoyment of life, as food and nutrition expert Dr Wendelyn Jones reveals.
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Investing in alternative proteins can secure Germany’s food leadership, new report finds
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
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University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
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New research may hold the key to perfecting vegan cheese alternatives
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
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Alfa Laval announce new food innovation centre in Denmark to address global food challenges
Alfa Laval’s new Food Innovation Centre aims to transform global food production with sustainable, cutting-edge technologies and solutions.
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Engineers create realistic meat alternatives using metamaterials
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
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Alternative proteins: feeding people need not cost the earth
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
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SuperMeat reaches cost parity milestone in cultivated chicken production
The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
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I joined the Food Revolution
Professor Chris Elliott shares valuable insight from the Food Revolution 2024 event in Parma, Italy
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Revyve partners with Daymer Ingredients to deliver sustainable yeast ingredients to UK manufacturers
Dutch food technology company revyve has signed a distribution agreement, bringing innovative, animal-free texturising ingredients to UK manufacturers.
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“World’s largest” 3D food printing facility opens in Vienna
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
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How food antigens can help prevent tumour growth in the small intestine
Researchers have uncovered that food antigens may play a crucial role in preventing tumour growth in the small intestine by activating the immune system. This discovery could have significant implications for dietary approaches in managing gastrointestinal conditions.
