Videos

Special edition: Oils & fats

Time for a rethink on saturated fat?

By Elaine Watson

If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...

World Meat Congress - an overview

World Meat Congress - an overview

By Georgi Gyton

GlobalMeatNews travelled to Beijing, China for the 20th annual World Meat Congress, which took place from 14-16 June 2014. In this video we give you an overview of the event, as well as an exclusive interview with Canadian agriculture minister, Gerry...

Building for the future: DSM on lessons from Food Vision 2014

Key Insights from Food Vision

Building for the future: DSM on lessons from Food Vision 2014

By Nathan Gray

Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

By Nathan Gray

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...

Stephen Daniells and Shane Starling from FoodNavigator and NutraIngredients

Key Insights from Food Vision

Food Vision 2014: Bridge knowledge gaps, overcome change and work sustainably

By Kacey Culliney

What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.

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