Yes, its broad principles offer a promising path towards sustainable nutrition and food security for the future. But without a standard definition regen ag risks becoming a soon-disregarded fad, it has been warned.
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
The US Department of Agriculture is now accepting applications to reimburse dairy farmers who incurred milk losses due to the avian influenza outbreak in cattle.
With aquaculture now accounting for more of the world’s fish than wild caught, it is no longer a niche production method. How does it really stack up on sustainability?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
This week, we have new chocolate products from Milka and Love Cocoa, new snacks from Perelló, new flavours from Nescafé, and new dips from Kallø. Plus, ionised water brand Actiph has released a range of Marvel tie-ins.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
Kirin has released a spoon that uses electricity to intensify the umami taste of food to address the issue of excessive salt intake among the Japanese population.
