Research & Scientific Studies

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Bold Bean Co's Ottolenghi collaboration, Beyond Meat's new documentary, and Miyoko Schinner's upcoming vegan cookbook. …
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Researchers in Finland are using extended reality to create a multisensory eating experience and enhance the appeal of plant-based meat alternatives. Forget CRISPR, fermentation or 3D printing – maybe all we need to improve the…
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Dairy-free milk is the most evolved market in the plant-based industry, and a majority of non-drinkers show a potential to switch if certain barriers are removed. The majority of people who don't consume oat milk, vegan Cheddar or…
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Amid trade wars and a potential recession, the solution to a strong US economy could simply be on your plate. Can growing and eating more plants equal more jobs? That's the central argument from a new report suggesting that the US could…
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Cultivated seafood isn't just better for marine animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies. While many in the cellular agriculture industry have touted the health…
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Whey is the dairy industry's largest byproduct – but it has enormous potential to reduce food waste and develop sustainable microbial proteins. Thousands of swimming pools' worth of whey are discarded every year, polluting aquatic…
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Grass-fed beef is as bad for the planet as the industrial version, and significantly more carbon-intensive than plant proteins, a new study has found. You may be eating grass-fed beef because you've been told it's better for the…
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Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods's beef slider rollout, the New York Mets's new vegan sandwich, and Grubby's vegan meal kits for B Corp…
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A new study shows that swapping meat with plant-based alternatives – no matter how processed – can lead to significant weight loss. The backlash against ultra-processed foods (UPFs) has cast a dark cloud over plant-based meat…
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Fermentation tech could account for 4% of global protein production by 2050, but it needs $250B of investment to meet the capacity needs, according to McKinsey. By 2050, the global population will be approaching 10 billion, a number…
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The exacerbating effects of climate change could wreak havoc on human gut health, especially in middle- and low-income countries, according to a new study. The growing popularity of Ozempic, GLP-1-supportive food and drink products, and…
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Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Diageo's newest non-dairy Baileys, Beyond Meat's mycelium steak, and Minor Figures's 'Hyper' oat milk. New products and…
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Replacing less than a tablespoon of butter with plant-based oils can lower the risk of premature death from cancer and other causes by 17%, shows a new study. Even small dietary changes towards plant-based food can render big health…
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Meat and dairy should only account for a maximum of 40% of Israel's protein supply by 2050 to ensure food security amid the climate crisis, according to a new study. One of the world's largest meat consumers, where food security is…
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Global agrifood tech investment reached $16B in 2024, a mere 4% drop from 2023, with the US and India scoring big wins amid Europe's continued decline. The alarming declines in venture capital flows to agrifood tech innovators are…
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A large chunk of restaurants – particularly those that serve meat – don't offer healthy plant-based meals, according to a new study. In places like the US, Europe and Australia, seeing a vegan-friendly dish on restaurant menus is…
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Using updated greenhouse gas metrics, a new study suggests that animal agriculture is the leading cause of climate change. As the US Department of Agriculture is hit with lawsuits from farmers over its decision to remove references to…
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Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Magnum's revamped vegan recipe, Heura's new Tex-Mex Chunks, and a cultivated seafood tasting in Japan. New products and…
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A new study suggests that replacing palm oil with conventional vegetable oils could have unintended climate consequences. So what's the ultimate sustainable fat solution? Tasteless, odourless, inexpensive, and present in half of all…
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Some headline writers and critics suggest an "anti-vegan backlash" is growing – protein and politics are key factors, but these narratives are missing the point. Veganism is dead, long live veganism! This month, the Daily Telegraph…
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Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Beyond Meat's new products and cookbook, the US's first corn milk brand, and a cultivated seafood tasting. New products…
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