[Global] Lentils and broccoli, algae and insects: science is investigating traditional and new diets in a bid to reduce the risks of Continue reading Could ‘superfoods’ stop disease?
[USA] A new study by the U.S. Geological Survey finds that a common insecticide used in urban and agricultural areas, bifenthrin, Continue reading USGS study finds bifenthrin is harmful to aquatic ecosystems
[Global] What are the pros and cons of feed protein derived from insects, from yeast, from duckweed or from seaweed and microalgae Continue reading Insects, algae, yeasts: Forum set to assess the pluses and minuses of new proteins
[Global] Forget bland tofu and spongy soya cheese: meat and dairy substitutes are truly about to get interesting. The alternative Continue reading Your meatless future could get truly interesting
[USA] In the 2013 movie Snowpiercer, a science fiction flick in which the sole surviving remnant of civilization in a frozen world is a crowded passenger train that needs to stay in constant motion, Continue reading Why you might be eating insects, algae and fungus soon instead of meat
[Global] It is estimated that by 2050 an extra 265 million tonnes of protein will be needed to feed the world’s population. This means that current production levels will have to be raised by about 50%. Continue reading An algae shake and a critter fritter please — ensuring there will be enough protein available to feed the world in 2050
[Netherlands] Identifying sustainable feed ingredients for the European feed manufacturing sector is a priority for Netherlands based feed sector orientated research and education center, the Feed Design Lab. Continue reading Dutch team aims to make algae, insect larvae processing more cost effective for use in feed
[Switzerland] Bühler and the Swiss Federal Institute of Technology, Zürich (ETH Zürich) have entered into a close cooperation to help “close the protein gap”. Continue reading Could nuts, algae or insects be the solution to the long-term protein shortage?
[Global] Aternatives to meat protein are nothing new. Rice, beans, nuts, and seeds have been around a long time, and soy began finding its way into the American diet a few decades ago. Continue reading Inside cutting-edge protein alternatives — algae and insects
Lack of growth, price pressure from food retailers and changing consumer behaviour are all creating a challenging environment for the foods sector;
New technologies and innovations Continue reading Innovations that will shape the future of the food industry