Proteins

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

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.

'The soy traders encourage expansion wherever they put their silos. They have the ability to control the logistics of soy production.' Photo Credit © Mighty Earth

Soy cultivation: What is the path to sustainable land use in Brazil?

© iStock

Unilever wants stronger UK protection from foreign takeovers

© iStock/Lisovskaya

Plant Meat Matters: Unilever, Givaudan and Ingredion invest in vegetarian steak

© iStock

French soy juice manufacturers launch voluntary quality standard

© Seamore

Seamore is campaigning for seaweed to be on everyone’s everyday menu

FOOD VISION 2017: Food evangelists, 3D printed selfies and the importance of ingredient diversity

FOOD VISION 2017: Food evangelists, 3D printed selfies and the importance of ingredient diversity

Although several major food manufacturers have committed to switching to using 100% cage-free eggs, the US courts have ruled cage-free hens don't improve food safety or nutrition levels. Pic: ©iStock/ko_orn

General Mills reiterates cage-free egg commitment

©iStock

Bird flu puts an end to free range eggs

© iStock

Sustainability superhero? UK meat alternative Hooba uses food waste, YMCA programmes and eco-friendly methods

More Proteins