In 20 years, will we swap beef for crickets, 3-D print food or grow leafy greens on vertical farms in our cities? And what will changes in our diet mean for Australia’s agrifood sector? CSIRO’s Kate Langford looks at the trends and reports on key trends in food production and consumer dietary preferences.
Global non-profit group the Good Food Institute’s research grants and database gives interested parties access to the latest research in plant-based and cell-cultured alternative proteins, and to an array of research grant funding opportunities.
GFI’s latest annual report looks at achievements and milestones in the plant-based foods space from across the globe over 2020. The UK-based Good Food Institute (GFI) engages companies across the supply chain, from start-ups to conventional meat firms, food businesses, major restaurant chains and retailers, as well as scientists, policymakers, investors and entrepreneurs.
This report covers the story of Australia’s plant-based meat sector over the 2020 Financial Year.
An array of useful information for growers from the peak industry body for Australia’s horticulture sector, an estimated 30 per cent of which consists of low-, medium- and high-tech commercial protected-cropping operations that range from major growers to boutique operations located across all states and territories. PC operators grow a broad variety of fruits and vegetables including blueberries, strawberries, rubus (raspberries, blackberries), tomatoes, melons, cucumbers, capsicum, salad (including Asian) greens, herbs, chillies, eggplant and more.
Information on the four subsectors listed above are available to download free of charge as four separate pdf documents.
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
This review covers recent advances in plant-derived protein modification using Maillard conjugation, including different pretreatments to modify the functionality and bioactivity of plant proteins and their potential uses in practice. An overview of different properties of conjugates and MRPs, including food safety aspects, is given.
Global non-profit and alternative proteins advocate GFI publishes this oft-updated interactive map of the alt-proteins landscape in Asia: major players, trending products, etc, hyperlinked for ease of contact.
An array of new products formulated to mimic beef, chicken and pork, use plant protein – typically, extracts from soy or pea – as their base ingredients
In this recent report, McKinsey & Co. survey future opportunities and likely market share for the array of alternative proteins on the market and in development.