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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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Proteins & alternative proteins
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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.
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Allergens In-Depth Focus 2017
In this in-depth focus: David Reading explores food allergies, highlighting other foods besides nuts that are a risk; Allergen management in the food industry; and Dr Shona Jacobsberg asks if gluten-free diets are fad or fact...
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Next-generation noodles – achieving the desired modern-day credentials
Having launched in Tesco stores at the end of January, after initial success in Ocado, oomi noodles are now hoping their ‘next generation noodles’ will become common place in health-conscious kitchens up and down the country, with their low carb, high protein (gluten free) offering.
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Veggie and vegan products dominate at student food innovation competition final
Veggie and vegan products have dominated at the Ecotrophelia UK food innovation student competition final this year.
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Battle Oats launches world’s first plant-based protein cookie
Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.
