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Scientists produce world’s first cultivated steak
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
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Proteins & alternative proteins
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Soy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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Food solutions for a sustainable tomorrow
With multiple forces acting against global food security, researchers in Singapore have been innovating. Read their solutions that help combat food waste and obesity, while improving health and sustainable food production.
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Have researchers found a way to make cultured meat cheaper?
Cultured meat is expensive to produce, but researchers claim they might have found a way to make its production more cost-effective.
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What direction is plant-based foods moving?
A new report has highlighted the current direction of the plant-based protein market and flagged emerging innovations from an intellectual property (IP) standpoint.
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Dot com déjà vu: This time it’s cellular meat
In his latest Chris' Corner, Professor Chris Elliott compares the buzz around cultured meat to the infamous dot com bubble of the 90s.
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What do US chefs think of cultivated meat?
A SuperMeat survey finds that 86 percent of US chefs are interested in serving cultivated meat or poultry, with many willing to pay a premium.
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The real Greek: why authenticity matters
Daria Razorenova of Dodoni explains why authenticity is important when it comes to buying Greek cheese, and highlights why it has become such a popular variety of cheese.
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Plant-based innovation: disrupting dairy and why the best is yet to come
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.
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New Food Issue 5 2022
Issue 5 of New Food is out now - enjoy 76 pages of rich content on food safety, lab testing techniques, and dairy trends in this latest issue.
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Five common mistakes when setting a new healthy habit – and how to fix them
Stevi Portz, from health and food product company Truvani, suggests steps to take to achieve and maintain health goals.
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Will technology save us from a food security catastrophe?
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.
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ADM open new extrusion facility in Serbia
Following an increased demand for textured soy proteins in Europe, ADM opens a new extrusion facility in Serbia.
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The five grand challenges to future food safety
Download our new report, written by food safety expert Professor Chris Elliott, on the five top food safety challenges we are currently facing and will likely confront in the future.
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Alternative proteins: The road to commercial success
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.
