Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant Meat Matters consortium.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Alternative proteins are in high demand, but can consumers stomach the thought of eating insects whole? French start-up Jimini’s is on a mission to put crickets, worms and grasshoppers on our everyday menu.
Lacking inspiration for new product development (NPD)? Look no further than Ecotrophelia, where Europe’s brightest young minds pitch ideas for innovative and sustainable foods, and have commercialised over 40 products in Europe so far.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
UK supermarket Sainsbury's will take part in a multi-million euro research project to promote sustainable foods such as vegetarian food, triggering accusations of "an anti-meat agenda" from British farmers.
French food agency ANSES has updated its nutrition guidelines, cutting the recommended intake for meat and encouraging more pulses and less sugar. But how does it compare to other national dietary advice?
The Netherlands has global ambitions to make food safe, healthy and sustainable - and this is how it should be done, accoridng to the country's National Institute for Public Health and the Environment (RIVM) in a report published yesterday.