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FaTRIX will be used as a substitute for butter in bakery goods such as croissants. Image source: FreshSplash/Getty Images

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

By Augustus Bambridge-Sutton

Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.

Fungi enables the upcycling of waste material. Image Source: Ian Nolan/Getty Images

Mycoprotein and fungal proteins – The sustainability potential

By Augustus Bambridge-Sutton

Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.

The protein will be able to act as a substitute for eggs. Image Source: Daniel Grizelj/Getty Images

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

By Augustus Bambridge-Sutton

A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...

Mars has unveiled its new paper packaging for Mars bars. Pic: Mars

Sustainabilty

Mars bars undergo paper packaging trials in UK

By Anthony Myers

Mars Wrigley UK has announced that its Mars bars will be wrapped in more environmentally friendly paper packaging rather than its traditional plastic wrapper.

Image: Getty/Yagi Studio

FOOD FOR THOUGHT

Let them eat plant-based cake

By Oliver Morrison

Why is the dairy industry embroiling in a silly battle about the labelling of plant-based alternatives?

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