Sustainable sourcing

Future Meat Technologies: The future of clean meat production is local

“Instead of giving farmers a barn with 50,000 chickens, why not give them a small factory and 10,000 machines?”

Future Meat Technologies: The future of clean meat production is local

By Elaine Watson

While it might be a while before steaks grown in bioreactors (instead of on the farm) become standard fare at your local steakhouse, ‘locally produced’ cultured meat could quickly gain traction in nuggets, burgers, meatballs, and hot dogs if the price...

The first products – Sea Salt, BBQ, and High Thai’d Kelp Jerky – will retail at $3.99 for a 1.5oz bag

Beyond the Shoreline prepares for January 2018 launch of kelp jerky

By Elaine Watson

Bored of beef jerky? New York City-based start-up Beyond the Shoreline has an intriguing alternative: a plant-based mix of sugar kelp, mushroom stems, nutritional yeast, brown rice flour, sea salt and pea protein, which is due to hit the market in January...

Picture: GettyImages-piyaset

Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Millennials want to vote with their wallets, says Purpose Tea

Millennials want to vote with their wallets, says Purpose Tea founder

By Elaine Watson

Breaking into the notoriously competitive US beverage market is a daunting task, but purple tea has some distinct advantages, says Purpose Tea founder Chi Nguyen. First, it’s purple, and it’s new, so consumers are going to notice it; second, it tastes...

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