Augustus Bambridge-Sutton

Global cereal prices are falling, and have been for some time. An interplay of global factors have led to this outcome.

Mycelium can be a protein-rich alternative to animal products. But will consumers accept it? The interplay of disgust and naturalness perceptions is the key, a new study suggests.

Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.

The UK’s new National Alternative Protein Innovation Hub (NAPIC) aims to commercialise alternative proteins.

Sweet proteins can provide benefits that other sweeteners can’t, and without some of the drawbacks they provide. But how can they be produced?

Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.

New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.

One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.

Duckweed is far more than just a pond-dwelling plant. It’s a nutrient-dense, easy-to-produce alternative protein.

Ukraine is Europe’s largest soy exporter and could be the key to sustainable soy for the continent.