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research study
Unlocking the cultural meaning of meat: What plant-based brands need to know
Why do consumers keep choosing meat, even when alternatives are widely available, promoted as healthier and marketed as sustainable? This was the question driving More than Meat, a major new study from the EIT Food Consumer Observatory.
Researchers achieve world-first indoor cultivation breakthrough for edamame
A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time.
Younger people and men more receptive to precision fermentation, UK survey finds
A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation.
Study reveals how nut milks add health and flavour boost to coffee
A new peer-reviewed study has highlighted the potential of almond, cashew, hazelnut and walnut milks to enhance both the nutritional profile and sensory appeal of coffee beverages.
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