The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the buzz, according to researchers.
What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer behaviour? Five things we learned at last week’s Future Proteins summit.
This week saw the International Food Exhibition (IFE) come to London. The mega-show brought out the latest offerings from small traders, multinationals, and food service. From the latest meat-free offerings, to vitamin infused teas, and nutritious meal...
If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.
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.