[UK] Enriching eggs and chicken with omega-3 nutrients could potentially have “substantial” health benefits, an academic in Ireland Continue reading ‘Substantial’ health benefits from eggs and chicken enriched with omega-3
[UK] Vegetarian bacon is often made of beans, tofu or other ‘alternative’ proteins. And – unfortunately for vegans – egg, too. Continue reading Is ‘seaweed bacon’ the delicious veggie dream it’s cracked up to be?
[UK] Veganism is on the rise, with more and more people everyday turning their backs on meat, fish, and dairy. Continue reading Holland & Barrett launches an egg alternative made from algae
[UK] Waitrose has introduced the UK’s first chicken which is fed on algae, making it a healthy source of omega 3. Continue reading Waitrose to sell Omega-3 chickens fed on algae
[USA] Artificial eggs made from seaweed could provide women with an alternative to the Pill. Continue reading Seaweed ‘eggs’ that could be an alternative to the pill
[USA] As sustainability and free-from appeal continues to drive interest in egg replacers, Follow Your Heart (Canoga Park, CA) is debuting its new algae-based VeganEgg Continue reading Algae-ased vegan egg scrambles like chicken egg
[Global] Seaweeds can have a prebiotic effect in pig diets and improve egg quality in laying hens. However, high amounts of seaweed in the diet can have an opposite effect. The inclusion rate is therefore important. Continue reading Seaweeds: Good faor meat and egg quality
[USA] The vegan world is buzzing with word that progressive food research and development groups are perfecting the egg-less scramble, a formally unattainable vegan dish. Continue reading Follow Your Heart launches an algae-based egg replacer
[USA] Health-conscious consumers might be persuaded to eat more beef if it was fortified with heart-healthy omega-3 fatty acids naturally found in salmon and walnuts, according to researchers and some ranchers who are feeding cattle flaxseed — Continue reading Research beefing up steaks, hamburgers with healthy omega-3s
[USA] Could the next big thing in alternative proteins be a something tiny and green? Continue reading Protein goes green: Can algae become the next soy?