NEW TECH FOODS

Researchers from the University of Tokyo have made progress in enhancing the taste of cultured meat by identifying and manipulating the amino acids responsible for flavour.

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble...

Researchers at James Cook University have unveiled findings that could transform seafood consumption for millions with allergies.

The global agri-food-tech sector has seen a steep decline in investment, with funding plummeting by 73% from its 2021 peak, according to...

The agri-food-tech sector has seen a steep decline in investment, with funding down 73% from its 2021 peak, according to 2024 FoodTech 500.

McKinsey's new report, Ingredients for the Future, explores key strategies for the alternative protein industry, focusing on fermentation.

Researchers at the University of Bologna have released a systematic literature review that scrutinises the cultivated meat value chain.