Ready meals have ‘lower nutritional quality, higher greenhouse gas emissions and are more expensive’: study
Research into the nutritional and sustainability attributes of ready meals suggests scope for innovation in this category.
Archives for February 7, 2023
The researchers brewing lipids to transform waste into food
Researchers say they are using ancient technology to turn agricultural waste into fats. They say the approach could help the sustainable protein industry recreate the flavours of meat and has the potential to replace palm oil or other tropical oils.
How the cost-of-living crisis is shaping packaging trends in 2023
Economic uncertainty and the associated rising cost of goods are amongst the factors driving new trends in food and drink packaging, according to Mintel.
Boosting EU feed self-sufficiency: How do novel proteins perform in broiler diets?
Faba beans, insect and pea derived proteins are valuable from a nutritional point of view for EU broiler diets, but price and availability are major barriers to their use in animal feed, according to work done by Schothorst Feed Research (SFR) as part of...
Editor's comment
5 things we learned about the alcohol-free category in January
January is the month of the year when the low and no alcohol category really has a chance to shine. So what have we learned about the direction of the category this year? Here’s five takeaways from Drynuary.