The mushroom boom: Fungi offers versatility and health benefits
The idea of consuming fungi may not sound appetizing to everyone, but Ayurvedic and Chinese medicine practitioners have been using adaptogenic mushrooms for thousands of years.
Archives for October 8, 2019
Smart Protein: Barilla, AB InBev, Thai Union et al. collaborate on EU-funded novel protein project
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Aleph Farms prints lab-meat in space
Cultured meat innovator Aleph Farms has successfully completed the first ‘slaughter-free meat’ experiment in space through a joint experiment on the International Space Station.
Behind the scenes at Nestlé Packaging Science: A 5-step approach to the plastic problem
Swiss food giant Nestlé recently inaugurated its new research facility focused on tackling the problem of packaging waste. The company is taking a 5-step approach to this challenge. FoodNavigator goes behind the scenes at the facility to learn more.
UK allergy-related food recalls may rise further after Natasha’s Law
Food recalls over allergy fears are a growing problem in the UK, says a report.
Sustainable packaging launched by ABP
Beef processor ABP has introduced new sustainable packaging to its range.
Dawn Farms buys German Haas cooked meats operation
Irish cooked meat business Dawn Farms has acquired Haas GmbH, a cooked meats specialist from Nonnweiler-Otzenhausen in Saarland, Germany.
Vion launches alternative protein brand ME-AT
Dutch processor Vion has entered the alternative protein market with the launch of its ME-AT division.
Study: Omega-3 in mussels may help reduce the risk of cardiac arrest
Eating mussels three times per week may help bring about significant health benefits such as reducing the risk of cardiac arrest thanks to their omega-3 fatty acid properties, according to researchers from the University of Stirling.