Should we believe a recent UC Davis study that concluded lab-cultured meat has greater ‘global warming potential’ than retail beef’? Dr James Ryall, CSO of Aussie alt-meat firm Vow, isn’t so sure – and argues there’s room for both types of meat in a protein-hungry world.
The latest freeze-drying techniques mean food manufacturers can eliminate the cost and carbon footprint of transporting food by eliminating water content, while retaining flavour and nutrients.
Product terminology confusion is on the rise as plant-based milks, animal-free eggs and cell-cultured meats of various descriptions proliferate in markets worldwide.
Innovative ag-tech start-up Air Protein is applying century-old tech and astronauts’ ideas to the challenge of making more (food) from less. In this case, a whole lot less.
Growers investing in high-value crops such as saffron and vanilla, and in varieties bred for sustainability, are fuelling diversity in indoor cropping, found a panel of experts at the recent Indoor AgTech NYC Innovation Summit.
A May 2021 survey commissioned by Bloomberg News revealed that more than a third – 35 per cent – of Americans are now “making a conscious effort to eat less meat”, citing health concerns as the motivator.
Vegan oat milk company Oatly, its brand boosted by high-profile investors including Oprah Winfrey, is set to cash in on booming demand for plant-based milks with an initial public offering in the US.
According to a new report from AMR, the global market for health-promoting Reishi mushrooms will grow at a CAGR of 8.1% between now and 2027 to more than $6.5 billion.
A new brand of nut milk, lower in calories, oil and sugar than oat milk and using less water to produce than almond milk, has gone gangbusters in the hip cafes of America’s metropolises.