Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.
More than half of Americans say they want more protein in their diets, while the percentage that claim to look for protein on the Nutrition Facts panel has increased from 20% in 2009 to 25% in 2013, according to market researcher NPD Group.
The American Herbal Products Association has set a new policy for how member companies ought to calculate the amount of protein in their products to deal with a situation in which the amount of protein has potentially been overreported in some products in recent years.
AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - posted net losses of $4.7m in 2013, up from $4.4m in 2012.
Meat from grass-fed organic dairy steers may be of greater nutritional quality than conventionally raised steers, but falls below standard in overall consumer liking and flavour tests, according to research.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
Two-thirds of all fish harvested for food is likely to come from fish farms by 2030, according to a report from the Food and Agriculture Organisation (FAO).
Citing increased consumer and retailer demand for transparency, Cargill rolled out labels on all consumer and bulk ground beef products containing finely textured beef (FTB) starting Jan. 20, 2014. The label “Contains Finely Textured Beef” is printed near the nutritional panel on the back of product labels and boxes.
Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.
Meat reduction – or ‘flexitarian’ eating – is on the rise. In this special edition article, FoodNavigator asks why are consumers reducing meat, and how prevalent is the trend?
In order to feed a growing global population that’s on track to reach 9 billion people by 2050, some scientists argue that people will have to adopt a predominantly plant-based diet to sustain both the environment and humans’ well-being. As part of FoodNavigator-USA's special edition on plant-based diets, we delve into the sustainability of plant versus animal proteins.
AquaBounty Technologies - which hopes to become the first company to introduce a genetically engineered (GE) animal to the human food supply - says a legal challenge to Environment Canada’s decision to approve its technology is just the latest attempt by its opponents to delay the commercialization process.
The Center for Science in the Public Interest defended the news media’s "First Amendment rights" in a statement issued Wednesday urging a circuit judge to dismiss the defamation lawsuit Beef Products Inc. filed against ABC News over its coverage of lean, finely textured beef (LFTB).
A longtime school foodservice supplier of meat enhancer is looking to get its flavorless, tart cherry-based blend—which it claims can increase product yield, extend shelf life, reduce fat content, lower cost and decrease the carcinogenic effect of cooking—into the meat processing market and ultimately on supermarket shelves.
UK retailers like Morrisons’, Sainsbury’s and Tesco are backing an international ‘responsible’ fish oil certification earned by 100 processing factories in 9 countries and representing 40% of global fish oil and fishmeal outputs.
AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - is another step closer after Environment Canada concluded the salmon are not harmful to the environment or human health when produced in contained facilities.
Looking for a healthy snack that is low in fat and calories, high in protein and a bit more tantalizing for the taste buds than your average nutrition bar? Try jerky, says the entrepreneur behind one of the most successful recent entrants to the US food and beverage market.
Cargill Beef is to label its branded ground beef products containing finely textured beef (FTB).
The addition of citrus fibre to meatballs improves nutritional quality of the food without affecting taste, according to new research.
The appeal of adopting a Mediterranean-style diet is no secret.
Szechuan pepper extract adds a twist to food applications: it provides the tingling sensation without adding the heat perception. This...
Evidence points to significant, lifelong health benefits from increased intake of Omega 3 fatty acids. Through pregnancy, infa...
Kikkoman Sales USA, Inc., the world’s leading soy sauce manufacturer offers a full line of authentic, on-trend liquid and dehydrated s...