Sustainable sourcing

Four crickets provide as much calcium as a glass of milk and dung beetles contain more iron than beef, says the project's leader. Photo credit: Just Walk Away Renee

Are 3D printed insect snacks the taste of the future?

By Annie-Rose Harrison-Dunn

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.

Phil Lapp:

Special edition: Plant-based diets

Step aside soy! We’re having neatballs for dinner…

By Elaine WATSON

“This isn't meat,” said Phil Lapp’s nine-year-old daughter Morgan after wolfing down some home-made meat-free tacos one evening in 2011. “This is neat”.

Plant-based diets: The rise and rise of flexitarian eating

Special Edition: Plant-based diets

Plant-based diets: The rise and rise of flexitarian eating

By Caroline SCOTT-THOMAS

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?

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