Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
During product development, it has been speculated, children can be better judges of what their fellow children will like than adults. A new study puts this to the test.
Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms.
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
As regulatory restrictions ease, researchers studying Cannabis sativa L. identify its nutritional benefits and potential in vegetarian diets while highlighting the need for clarity on the safety of some concentrated extracts.
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Veganuary has historically led to a significant uptick in consumption of vegan food products. However, with the plant-based sector in decline, and a cost-of-living crisis sweeping much of the world, can the early-year vegan fervour continue apace?
Israeli start-up Day 8 has emerged from stealth mode with plans to disrupt plant-based food and drink. Its secret weapon? A protein derived from leaves: Rubisco.
Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation innovation.
France has outlined exactly which ‘meaty’ words are to be banned when describing, marketing and promoting plant-based products – and the list is extensive.
Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...
Last year, Italy attempted to ban cultivated meat production and the marketing of cultivated meat products. However, the law has come into difficulty for its failure to go through the right procedures at EU level.
Falling into loyalists and reluctants, Generation Z consumers value reliability and brand experience, remaining avid trendwatchers, looking for products on social channels that appeal to their price and quality expectations.
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to...
In the European Commission’s final text published this week, any mention of methane reduction has been omitted. So have links between dietary patterns and GHG emissions, critics lament.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.
Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
Norm perceptions – what one perceives as ‘normal’ – differs between both individuals and groups of consumers, including when it comes to meat consumption. One’s meat consumption habits can affect these perceptions. A new study explores how different groups...
Cultivated meat needs growth factors in order for its cells to grow. These are usually added to the cell culture media at considerable expense, impacting potential for commercialisation. New research, however, has shown that edited bovine cells can produce...
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.