Label Warnings Under Review by FSA Following Protein Shake Fatality, Triggering Debate
Rohan Godhania, a 16-year-old from London, tragically passed away after consuming a protein shake on August 15, 2020. It was later discovered that he had...
Tag : Proteins
Study reveals potential to increase interest in entomophagy
In the food and beverage industry, Westerners have often shown reluctance towards consuming insects. This resistance, commonly attributed to neophobia, has sparked the search for...
Investment Seals Future of Mushroom Packaging from Mycelia Pioneer
MadeRight, a start-up focused on developing sustainable alternatives to plastic packaging using fungi, has recently secured $2 million (€1.85m) in funding. This funding will be...
Views on Meat Consumption and Sustainability in South Africa
The study, which was recently published in the journal “Appetite,” examines the attitudes towards food consumption in urban South Africa across three income groups: low,...
‘This decade’s largest newly constructed protein facility is us’
ENOUGH (formerly 3f Bio) is a food company based in the Netherlands that produces ABUNDA mycoprotein, a sustainable food ingredient made from fungi. ABUNDA is...
Exploring the Interaction Between Diet and Health: Six New Innovation Hubs in the UK
The Diet and Health Open Innovation Research Club (OIRC), coordinated by the British Nutrition Foundation, aims to facilitate collaboration between experts in behavior, nutrition, and...
Exploring Diet and Health Interaction: Unveiling Six Innovative Hubs in the UK
Coordinated by the British Nutrition Foundation, the Diet and Health Open Innovation Research Club (OIRC) aims to foster collaboration among experts in behavior, nutrition, and...
Plant Protein Creates Revolutionary Edible Vegan Bones: A First in the World
Slovenian start-up Juicy Marbles is making waves in the food and beverage industry with its groundbreaking development: Plant-based ‘Bone-In’ Ribs, featuring unique ‘edible vegan bones’....
Research finds Germany to have the highest market potential for plant-based dairy in Europe
According to recent research by the Good Food Institute, sales of dairy alternatives in Europe have grown by 49% between 2020 and 2022. This growth...
Transformed Plant Proteins Offer Enhanced Juiciness in Texture
Plant proteins have many benefits for plant-based meat analogues, including nutrition and fibrosity. However, their lack of lubrication has hindered their ability to provide the...