China’s Clean Plate: new issue of Just-Food out now
In this issue: China's Clean Plate initiative addresses food waste, solving food emissions with taxation, establishing a standard for ESG reporting, and much more.
Where do you get your protein from? New issue of just-food out now!
In this edition: we look into the nascent alternative-seafood market in Asia, the latest use of fermentation in plant-based food, the importance of driving down the cost of cell-based meat,...
Home is where the work is in the new normal
Lucy Britner investigates how will Covid-19 will shape Big Food’s long-term approach to home and office working, and what impact will these changes have on innovation and company culture.
Producing the goods: Covid-19’s impact on food manufacturing
How could the virus shape, in the longer term, how food companies organise their manufacturing and the products they offer? Simon Creasey explores.
Alive and kicking: which health trends will continue post-pandemic?
Andy Coyne looks at the health claims made for food products during the Covid-19 crisis and asks whether such products will still be with us in a few years' time.
EU residents trusted to understand what veggie burgers are
The meat substitutes sector has shown strong resilience against the COVID-19 slowdown, that has impacted so many other FMCG sectors.
Post-pandemic predictions: new issue of just-food out now!
In this edition, we take a look at what a post-pandemic landscape for the food industry might look like.
A look at next generation plant-based proteins
The vegan diet has continued to grow in popularity over the course of 2020, stimulated by ongoing health and wellness trends, as well as the emergence of sustainability within supply...
Top ten food companies in 2020
Environmental impact, trade disputes, and fluctuating business conditions are posing great challenges to food companies worldwide. From Cargill to Mondelez, Food Processing Technology lists the top ten publicly-traded food companies...
Algae in bloom: an ingredient for the future
Many have touted algae as a vital ingredient for the future, and this year has seen some promising developments, thanks in no small part to the plant-based explosion, as Peter...