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Mycoprotein is a fungal protein used in many Quorn products. Image Source: Bartosz Luczak/Getty Images

'Lots of health benefits, aside from just delivering good quality protein' – Mycoprotein’s health potential explored

One of the key challenges in finding alternative protein sources to meat and dairy is trying to provide consumers with the health aspects, especially high-quality protein, that they expect from animal products. Mycoprotein, as FoodNavigator found out at the Mycoprotein Summit in Kew Gardens on Tuesday, is billing itself a key player in providing consumers with the health benefits they need.

Researchers look to ‘brilliant whiteness’ in shrimp stripes to find E171 alternative

A new material discovered in the Pacific Cleaner Shrimp could inspire the development of new whitening materials in foods as a replacement for titanium dioxide (E171), say scientists.

Paid for and in partnership with Angel Yeast Extract – Savoury Ingredients

Clean, bold flavours: How yeast extract is helping food manufacturers untap the clean label trend

Yeast extract has been manufacturers across baking, food taste, nutrition & health and biotechnologies achieve the results they need. Now its clean label credentials are another reason to explore its many uses.

For some, including those keeping a keen eye on AI’s potential to optimise food and agriculture production, the technology presents an opportunity to achieve what has previously been impossible: more food with fewer natural resources. GettyImages/onurdongel

Artificial intelligence: The future of food or the end of humanity?

While some fear AI spells the end of the humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.

Arla eyes block butter category growth with new Lurpak size despite 'shrinkflation' claims

The dairy co-operative said the price per volume for its new 200g blocks has remained the same, but retailers have the final word when it comes to on-shelf pricing.

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Mono-material solutions: redefining what’s possible

Flexible packaging plays a critical role in protecting and preserving food and everyday necessities. Now, three powerful solutions in mono-material flexible packaging have been created to address its recycling and sustainability qualities.

Scotland scraps plans to ban energy drink sales to children

Scotland will not pursue a ban on sales of energy drinks to children and young people, saying there is not enough evidence the policy would be successful.

Join us as at Protein Vision as we examine the R&D-fuelled innovation shaping the future of animal-free dairy. GettyImages/Jonathan Knowles

What’s next for animal-free dairy? Bright Green Partners, Those Vegan Cowboys, and FÆRM weigh in

Alt dairy brands want to achieve the experience of dairy, without the cow. Increasingly, tech pioneers are turning to next-gen solutions to achieve the creamy and indulgent profile consumers want. Join us as at Protein Vision as we examine the R&D-fuelled...

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

How plant peptones are emerging as a sustainable organic nitrogen source for fermentation and cell culture media

Peptone is the product of moderate hydrolysis of protein, rich in peptides and amino acids, which provides nitrogen source for the growth of microorganisms and animal cells, as well as trace elements and growth factor

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Marlow Ingredients and Tempty Foods unveil world first collaboration for use of Marlow mycoprotein. Image credit: Marlow Ingredients

Quorn owner inks first mycoprotein deal with maker of ‘next gen alternatives that don’t imitate meat’

Nofence's virtual fence technology removes the need for physical barriers for cattle. Image source: picturegarden/Getty Images

'Once the animals are trained, you can pop them out anywhere' - Virtual fence technology could make meat and dairy more sustainable

Sir Charles Godfray spoke about feeding the world. Source: ThomasVogel/Getty Images

Military conflict, deglobalisation and climate change – The future of feeding the world

A new pre-print study penned by researchers at the University of California, Davis (yet to be certified by peer review), suggests cultured meat production could be worse for the environmental than production of conventional beef. GettyImages/Mindful Media

Cultivated meat could emit 25 times more CO2e than conventional beef, finds research

What are the most frequently asked questions about Nutri-Score? And how does the FOP label's proponents respond to the most common ‘misunderstandings’? GettyImages/Boarding1Now

Nutri-Score fake news? Scientists counter frequent ‘misunderstandings’ about FOP label

Report reveals 16% drop in new product launches as private labels outpace national brands

Libre Foods Alan Ramos talks fungi mycelia, fruiting bodies, and ‘breaking the plant-based ceiling’

WATCH: Working with fungi to ‘break the plant-based ceiling’

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'Lots of health benefits, aside from just delivering good quality protein' – Mycoprotein’s health potential explored

‘Not a quick win’: China’s plant-based brand Youkuai on collaboration crusade to crack the world’s largest consumer market

High vitamins use in NZ, but uncertainty over regulations felt by industry and consumers

Squid games: Thai Coconut expands horizons beyond beverages to enter plant-based foods sector

Edible coffee cup developed to take bite out of single-use plastic sales

Study reveals UK is truly confused about all issues relating to how to stimulate a healthy gut

UK project aims to grow ‘tasteless’ pea protein to solve ‘beany’ off flavour problem

Plant-based diets become more popular indicator of masculinity among male athletes

Tony’s Chocolonely locks down its sustainability mission with new legal structure

Seafood without the catch? Cultivated salmon fat in development for ‘next level’ plant-based seafood

Why on earth do Africans need ‘to get more excited about plant-based diets’?

UK to ban single-use plastics and EU suggests wide-ranging changes to plastic use

Let them eat plant-based cake

Ex-UK food tsar pleads for industry ingenuity to fix ‘malfunctioning’ system

Boomer time: Time to target food and beverages at older consumers

Bel taps enzyme-suppression tech to produce low-methane Babybel

Fungi breeding for food: Meet the start-up developing new fungal strains previously thought to be asexual

How can consumers be ‘nudged’ towards sustainable food and drink choices?

‘How many male chicks would not have to suffer culling as a result?’ - Study shows that chick eggs can be sexed by scent

What’s making a splash in alt dairy? Oatly, Stockeld Dreamery, and Willicroft talk plant-based innovation

DouxMatok rebrands to Incredo, prepares for full commercial availability in Europe

Quorn owner inks first mycoprotein deal with maker of ‘next gen alternatives that don’t imitate meat’

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