Forward Fooding

MAY 29, 2024

Hybrid meats offer a suite of solutions: meatier taste and texture, better nutrition, lower emissions, reduced meat consumption, and lower cost than cultivated meat. Instead, they are added to boost nutritional content, lower carbon emissions, and decrease meat consumption. But will it live up to its promise? in 2022 to USD$6.4B

Nutrition 111

Nutrition Food and Beverage Food and Beverage Purchasing 111

Forward Fooding

DECEMBER 9, 2024

Made using precision fermentation, these proteins mimic traditional dairy in taste and nutrition while being cholesterol-free, lactose-free, and eco-friendly. By using this technology, farmers can make informed decisions about when and how much to irrigate, potentially improving crop yields and conserving water resources.

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Food and Beverage Food and Beverage Nutrition Food Technology 52

Forward Fooding

DECEMBER 6, 2024

The primary tasks included nominating 10 promising international AgriFoodTech companies – focusing on innovative “underdogs” less than 15 years old that are creating tangible impact across the food supply chain. He later obtained a Masters in Agricultural Economics.

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Food and Beverage Food and Beverage Food Technology Food Technology 52

GFI

NOVEMBER 21, 2024

Dr. Mehdi Abdollahi , Sweden Dr. Abdollahi is an Associate Professor of Food and Nutrition Science at Chalmers University in Sweden that’s targeting wheat bran as an alternative source for producing fermentation-based food ingredients. Read GFI Europe’s blog to learn more.

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Nutrition Food Technology Food Technology 74