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In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
Investment in alternative protein companies was the highest ever in 2019 and is on a strong upward trend, with more investment in the first quarter of 2020 than in all of 2019, data from GFI has revealed.
Yoghurt sales are said to be growing faster in China than anywhere else in the world, with ambient yoghurt the fastest growing segment in the country’s liquid dairy market.
Analysis form Lux Research has suggested that traditional crops harvested for plant protein benefits - such as soy, wheat, and rice - will be replaced by "up-and-comers" such as pea, canola, oat and chickpea.
As an emerging food technology, one of the main challenges cultured meat faces is said to be consumer acceptance, which this study suggests is combated through providing sufficient information.
Unsatisfied by the food options offered to children at sporting events, a mum teamed up with nutritional experts to create her own protein bar for children.
The research highlights that, unlike soy, fava beans can be grown locally, minimising environmental impacts, and can be readily absorbed as a nutritious protein powder.
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
FAIRR has undertaken a climate ’scenario analysis’ on some of the world’s biggest meat companies, finding that many could “face ruin” in the likely scenario of a 2°C warmer world by 2050.
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.