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Action plan presented for enhanced protein self-sufficiency in Finland
New report states that Finland's in a good position to enhance its protein self-sufficiency while building a sustainable, carbon-neutral food chain.
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Proteins & alternative proteins
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New report highlights the potential growth and applications for banana powder
A new report has highlighted the current scenario of the banana powder market and its demand and consumption in various applications, concluding that the market is expected to reach a market value of US$ 730 million by the end of 2027.
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Glanbia Nutritionals presents diverse portfolio of snacking solutions at ProSweets 2019
Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, will present its diverse range of specialist nutritional solutions for the first time at ProSweets 2019...
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A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
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A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
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Plant-based product claims up by 62 per cent in just four years
Growing trends towards vegetarianism and veganism have made a dent in the global food market.
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The year of the vegan barbecue: food and drink trends for summer 2018
Vegan barbecues, black bean chipotle, better-for-you ice cream and exotic crisps could all make an appearance in consumer habits this summer.
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European dairy industry calls on bloc to get tough on ‘misleading’ labels
Three European trade bodies have issued a reminder to member states not to go soft on misleading practices.
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Vegetarian sections drive omnivorous restaurant goers back to meat
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
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Steak bite study could save meat industry millions
Using a texture analyser that mimics the human jaw, Agriculture & Horticulture Development Board experts have shown that cuts of muscle previously used for slow cooking are tender enough to be sold as fast cooking steaks.
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Slimmer GMO pigs an ‘exciting’ breakthrough – but probably won’t fly in America
Scientists in China have bred a line of low-fat pigs that fare well in cold temperatures, a new friend to the consumer's waistline and the farmer's wallet. But it doesn't seem likely they'll take in America.
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Fungal food contains as much protein as animal sources
A joint study by the University of Exeter and Quorn has found that the fungi-based protein source is just as rich in the nutrient as milk.
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Japan-American collaboration automates soybean-quality evaluation
Until now, farmers have had to inspect the quality of soybean harvested, bringing work to an abrupt halt. But thanks an international research collaboration, all that seems set to change.
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The mind of the meat eater – scientists delve into the psychology of carnism
Research concludes that far from an exercise in apathy, behind the human willingness to eat meat lies an involved belief system linked to hierarchical structures.
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Investors warn Asian factory farms risk “financial food poisoning” of global food
A major new report has warned that global pensions and savings funds could face a serious bout of "financial food poisoning" due to poor standards of food safety, antibiotic use and environmental management in the Asian meat, dairy and seafood sector.
