New Scientific Paper Reviews Mycoprotein as Highly Sustainable Meat Substitute as Producers Increasingly Turn to Fungi Alternatives

A brand new scientific paper, “Mycoproteins as safe meat substitutes” shows that producing mycoproteins does not create pollutants or emissions, generates 10 times less greenhouse gas emissions compared to beef, four times less compared to chicken, uses up 20 times less water, and 23 times less land than... more >
Plant-Based Foods

Fast-growing fungal proteins could slash agricultural emissions ten-fold

Mycoprotein, a meat substitute made from cultivating the cells of a fibrous fungus, could provide a solution to many of the meat industry’s environmental weak…
More >

Plenitude: first-of-its-kind zero-waste biorefinery project. Jim Laird (3F BIO)

During the 14th Plant-Based Foods Summit 2019 in Lille (France),  Jim Laird, co-founder and CEO of 3F BIO, presented Plenitude EU project, first-of-its-kind zero-waste biorefinery…
More >

Rethinking Food and Agriculture 2020-2030

We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals…
More >

Good plant-based food is an ‘election promise’. Friedrich Büse (amidori)

  Friedrich Büse, amidori founder, is one of the keynote speakers at the 14th Plant-Based Foods summit Europe that will be held 2-4 October in…
More >

New Ingredient Sources: Mycoprotein. Jim Laird (3F BIO)

  Jim Laird, co-founder and CEO of 3F BIO, will be presenting the talk: “New Ingredient Sources: Mycoprotein” at the 3rd Plant-Based Foods Course, 14-16…
More >

Opportunities and Challenges in Processing Plant-Based Protein with Twin Screw Extrusion

Julie Prost, Process Engineer and Pilot Plant Manager at Clextral USA will be presenting the talk “Meat-Free Pieces: A Product Outlook from a Processing View”…
More >

Show more news
Loading Loading...