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UK mulls rule changes to allow faster cultivated meat and animal-free dairy approvals

The UK is considering novel foods regulation changes that could speed cell-based meat and precision fermentation approvals.

Yield Lab Latam funds regenerative agriculture companies in Latin America. Image Source: omersukrugoksu/Getty Images

Nestlé to partner with Latin American venture capital fund to promote sustainability

Nestlé has announced that it will partner with Yield Lab Latam, a Latin American venture capital fund, to work on sustainable packaging and regenerative farming. Yield Lab Latam provides funding to agri-food companies across Latin America, connecting...

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How to create exceptional vegan cheese with more protein

Innovations for plant-based, vegan cheese that delivers on both nutrition and the sensory experience

Parma Ham players aim to cure environmental impact of packaging

The Parma Ham Consortium is carrying out research to identify more sustainable alternatives to the traditional packaging of the pre-sliced product.

‘Gripped by AI fever’, the Vivi Kola team found that by leveraging AI tools, it was able to develop a low-sugar, vegan soda product with health benefits within just two days. GettyImages/antoniokhr

Artificial intelligence designs soda for Swiss market: ‘We were gripped by AI fever’

It took just two days for Swiss beverage company Vivi Kola to develop the artificial intelligence-designed beverage using ChatGPT, Midjourney and Unreal Engine.

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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.

NPD Trend Tracker: From lemongrass lager to Wall’s sausage roll revamp

Our latest NPD Trend Tracker takes in a low alcohol lager made with lemongrass, while Wall’s Sausage Rolls announce biggest relaunch in the brand’s history. Scroll through the photo gallery for more…

Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat? Tune in to our Protein Vision event to find out. GettyImages/LauriPatterson

What’s next for the meat alternatives category? Hear from Redefine Meat, Millow, DTU and more

Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?

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

Athletes no longer perceive masculinity as inherently linked to eating meat. Image source: PeopleImages/Getty Images

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

West african food assortment. Image: Getty/Rimma_Bondarenko

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

Register for our free online broadcast event, Protein Vision, to hear Oatly, Willicroft, Stockeld Dreamery and more talk plant-based innovation in alt dairy. GettyImages/Rimma_Bondarenko

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

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

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UK mulls rule changes to allow faster cultivated meat and animal-free dairy approvals

Nestlé to partner with Latin American venture capital fund to promote sustainability

How to create exceptional vegan cheese with more protein

Parma Ham players aim to cure environmental impact of packaging

Artificial intelligence designs soda for Swiss market: ‘We were gripped by AI fever’

Mono-material solutions: redefining what’s possible

NPD Trend Tracker: From lemongrass lager to Wall’s sausage roll revamp

What’s next for the meat alternatives category? Hear from Redefine Meat, Millow, DTU and more

Study links low maternal zinc intake to high blood pressure risk

Bioiberica’s hyaluronic acid matrix shows promise for muscle health

Fitting in and standing out: How Iya Foods found retail success with Target’s help

'Like wine or scotch, people can find the profile they love' - The rise of single-origin coffee

Danish project seeks to upcycle fish farming waste into fibre- and umami-rich algae for food sector

Princes claims ‘industry-first’ human rights assessment on Argentinian pulses

Building a business case for sustainability requires bridging the gap between what consumers say and do

Ultra-processing metric added to environmental labelling scheme: ‘Our objective is to identify products with synthetic additives’

‘This opens up a new category’: Meet the start-up making a 'game-changing' low GI, quicker-cooking rice

Good news for innovation or backward step into food nationalism? The ‘Made in Italy’ bill unravelled

Plant-based fat mimics the texture of animal fat in bakery products

SuperMeat on why its business model is key to overcoming cultivated meat industry bottlenecks

Shoppers concerned about impact of growing ‘shrinkflation’ trend

Mycoprotein and fungal proteins – The sustainability potential

Health, environment or lactose intolerance: Why do people drink plant-based milk?

Food M&A hindered by ‘persistent macroeconomic headwinds’ but activity on the rise

Alternative protein from leaves? ‘Industry first’ development to reduce reliance on soy and pea

Self-diagnosing dietary problems puts consumers at risk of nutritional deficiencies, UK dieticians warn

Alternative protein made from brewer’s spent yeast scales up production

Fighting obesity: Current methods limited by poor long-term effectiveness, could gene therapy be the answer?

Upfield prepares for dairy parity with plant-based butter, cream and cheese: ‘Only technology will close the gap in taste and texture’

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