When Consumers Eat Less, Every Mouthful Has to Work Harder
GLP-1 drugs may have triggered America’s protein obsession, but the greater opportunity is emerging from a more disruptive change: consumers are beginning to buy and eat less. Food companies and supermarkets must now extract greater nutritional and commercial value from every mouthful.
12 hours ago3 min read
From Apricot Stone to Protein- Food Waste Finds a New Life
For decades, the stone or kernel hidden inside an apricot stone has had a rather complicated reputation. Now Austrian food-tech company Revo Foods is turning this unlikely raw material into a fermented, high-protein food headed for supermarket shelves.
3 days ago3 min read
Sri Lanka Moves Up the Food Value Chain
Sri Lanka’s processed-food exports are emerging as one of the strongest areas of the country’s merchandise trade, providing evidence manufacturers are capturing more value from local agricultural ingredients rather than relying entirely on commodity exports. Previously reported by PFN.
4 days ago3 min read
3D-Printed Plant-Based Steaks Reach U.S. Grocery Shelves
Steakholder Foods is taking its Perfecta range into American retail - betting whole cuts, marbling and better texture can bring consumers back to plant-based meat.
Plant-based steaks - filet mignon, marbled steak and chicken breast are moving onto supermarket shelves in the United States as Israeli food-tech company Steakholder Foods begins the first commercial retail rollout of its Perfecta Premium Plant-Based Meat range.
Sep 44 min read
China Is Turning Vegetables Into Premium "Fruit" Snack Food
Vegetables marketed as “fruit-type” produce are booming in China, commanding substantially higher prices even as conventional fruit prices weaken.
The emerging category - premium "fruit" snack food - includes cucumbers, sweetcorn, carrots and other vegetables selected for sweeter flavour, thinner skins, crisper texture and easy snacking. The word “fruit” is intended to suggest produce that can be eaten conveniently and enjoyably—rather than describe any new botanical category
Sep 33 min read
Tofu Wins the Protein Test — Cheese Comes Last
A new protein-scoring system has looked beyond protein grams to assess what foods deliver for people, household budgets and the planet. The result puts one familiar plant food firmly on top.
Tofu has been ranked the best all-round protein source in a new protein test combining nutrition, affordability, availability and environmental impact.
Sep 24 min read
Scientists Are Turning Plastic Waste Into Edible Biscuits. But Would You Eat Them?
A discarded plastic bottle could one day become part of turning plastic waste Into edible biscuits.Researchers at Southern Illinois University Carbondale have demonstrated a process which breaks PET plastic and agricultural waste into smaller carbon-rich molecules before feeding them to engineered yeasts. The microbes convert that carbon into protein, fats and other food components, which can then be combined with starch and fibre and 3D-printed into foods including a prototy
Aug 311 min read
Matcha Is Becoming Bigger Than Japan And Japan Knows It
For centuries matcha was inseparable from Japan. Now its extraordinary global popularity is beginning to create something Japan has encountered before with other prized agricultural products: a successful food becoming an international category that other countries want to produce.
Aug 272 min read
Sustainable protein innovation showcased at global environmental summits illustrates how biotechnology can reduce agricultural strain on vulnerable ecosystems. Food critics contrasting cultivated cuisine with the worst rated fast food restaurants point out that consumer acceptance depends heavily on transparent ingredient sourcing and consistent flavor profiles. Modern dietary transitions require both technical culinary mastery and consumer trust.