Seafood without the catch? Cultivated salmon fat in development for ‘next level’ plant-based seafood

In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.

Read more about it via https://www.foodnavigator.com/Article/2023/05/30/Upstream-Foods-makes-cultivated-salmon-fat-for-next-level-plant-based-seafood?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

“Regulators floating along on hearsay and misinformation”: Experts defend ashwagandha amid safety concerns

The industry has vehemently rejected a regulatory assessment leading to the ban of ashwagandha in Denmark and defended the ingredient's safety, as an increasing number of member states show concerns.

Read more about it via https://www.nutraingredients.com/Article/2023/05/30/Regulators-floating-along-on-hearsay-and-misinformation-Experts-defend-ashwagandha-amid-safety-concerns?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Fungi breeding for food: Meet the start-up developing new fungal strains previously thought to be asexual

UK-based Myconeos is creating new fungal strains for food applications ranging from cheese to plant-based products.

Read more about it via https://www.foodnavigator.com/Article/2023/05/30/myconeos-meet-the-start-up-developing-new-fungal-strains-previously-thought-to-be-asexual?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Why on earth do Africans need ‘to get more excited about plant-based diets’?

As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria â where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed countries â we ask whatâs behind the move.

Read more about it via https://www.foodnavigator.com/Article/2023/05/30/why-on-earth-do-africans-need-to-get-more-excited-about-plant-based-diets?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

How can consumers be ‘nudged’ towards sustainable food and drink choices?

Research suggests when it comes to buying sustainable products, an âintention-action gapâ exists amongst consumers. Which ânudgingâ approaches can brands and retailers take to encourage more sustainable consumption?

Read more about it via https://www.foodnavigator.com/Article/2023/05/26/nudging-consumers-towards-sustainable-food-and-drink-choices?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

UK government sets out to revamp wine regulations

The UK government will âscrap retained EU red tape on wine to unlock Â180mâ via proposed changes to regulations for the production and marketing of wine in the country.

Read more about it via https://www.beveragedaily.com/Article/2023/05/25/UK-sets-out-to-revamp-post-Brexit-wine-regulations?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS

Bel taps enzyme-suppression tech to produce low-methane Babybel

French cheese and snacks maker Bel Group aims to achieve an annual methane reduction of 400 tons, and a CO2 reduction of 11,000 tons, by reducing methane in milk destined for Central Europe and UK markets.

Read more about it via https://www.foodnavigator.com/Article/2023/05/25/bel-methane-reduction-for-babybel-brands-in-central-europe-and-uk-markets?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS