Plant-based meat substitutes or meat are neither good nor bad, they are just not the same, says study authors, who add the foods’ nutritional content make them complementary rather than ‘nutritionally interchangeable.’
An analysis of different diets and their impact on Vit B6 status has found no link between plant-based diets and vitamin deficiency as supplements are revealed to be the strongest predictor of sufficiency.
'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing so? We caught up with the president and founder of the Reducetarian...
Egg prices in Europe have risen 16% since November last year driven up by bird flu outbreaks and rising consumer demand, say global commodities analysts at Mintec.
A high intake of cured and processed meat can worsen asthma symptoms over time, according to French researchers who used a novel analytical method to take into account obesity as a mediator.
The spectre of lab-meat has been haunting the meat industry for years but has yet to reach store shelves. We speak to the Good Food Institute to discuss the obstacles in making this happen.
New Crop Capital is a venture capital fund that only invests in sustainable start-ups developing cultured and plant-based meat, dairy and egg products. But it's not just about saving the planet: “There are billions to be made annually in this space,”...
Two volunteers will taste the world's first lab-grown meat later today when the test-tube burger made from stem cells is served in front of an invite-only audience in London today.
Reduction of meat and dairy intake on climate change grounds would pose nutritional concerns for some nutrients but better public health advice on alternative sources and fortification could bridge the gap, write nutritional and climate experts from the...
Cutting back meat consumption is the new darling cause of pop stars. But if necessary environmental and health goals are to be achieved, the whole supply chain needs to be strumming along in tune.
Polyphenol-rich extracts from grape seed has potential as a natural
antioxidant in chicken meat, and could reduce the pro-oxidative
effects of salt, suggests new research.
Inulin, the prebiotic fibre associated with improved gut and bone
health, can be used as a fat replacer in sausages to cut energy by
over 20 per cent without affecting the flavour profile, suggests
new research from Germany.
A Canadian meat producer is trying to yoke together omega-3 fatty
acids to add to chicken in a way that will boost the meat's
functional value without affecting taste, as the company strives to
label its products accordingly.
Increasing consumption of meat in the developing world could be a
more effective means of reducing nutrient deficiencies than giving
children supplements, say US researchers, who called for more
attention to be paid to animal source...
In the face of rising meat and dairy prices, animal disease
outbreaks and consumer health concerns, world agriculture policy
makers, meat traders, dairy experts, veterinarians and private
sector producers have attended the 20th session...
Researchers in New Zealand have discovered that iron levels and
bioavailability in meat are dependent on the degree to which meat
is cooked and the type of cut.
Vegetarians may have a significantly lower risk of mortality than
people who eat lots of meat, according to a study at the German
Cancer Research Centre.
With the use of antibiotics in healthy chickens being called into
question in the US, organic and natural food retailer Wild Oats
markets has strengthened its policy on selling only meat which is
antibiotic-free.
Up to three-quarters of a million eggs eaten every day contain
residues of a toxic drug that is widely used by intensive poultry
farmers, according to a new report published this week by the Soil
Association.
