Meat, fish and savoury ingredients

Image: BioBetter

The future of meat: The tobacco plant?

By Oliver Morrison

Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.

Farmers can record everything they need to know about their animals on the phone app and then analyse that data to improve efficiencies and sustainability. Image: Breedr

Digitising the beef sector to reduce emissions

By Oliver Morrison

Fintech app Breedr wants to ‘put data at the heart of farming’ to make the beef supply chain more efficient and improve farmers’ profits and environmental footprints.

From wurst sausages to veal schnitzels and German quark, Germany has a long-standing food culture rich with meat and dairy. GettyImages/instamatics

Why might Germany be losing its appetite for meat and dairy?

By Flora Southey

More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.

Madeira's traditional dish: grilled limpets. Image: Getty/svf74

Limpet farming: an unlikely new source of sustainable protein?

By Oliver Morrison

They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.