Alternative protein sources

I was recently at the Global Food Summit – Seeds and Chips – in Milan, and surprised to see that out of the 350 or so startups exhibiting there, about a quarter were profiling some sort of alternative protein source.

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Protein is the new black

We are starting to see some pretty interesting dietary trends that aim to lower our meat consumption, but they are not based on the traditional ethical or health grounds, but now on environmental and climate impact grounds.

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Creating opportunity from food waste

As you sit down to your next meal, concerns about food waste are probably furthest from your mind.

But instead of just making you feel guilty about it – and heaven knows there are enough issues flying around at the moment to cover off on that emotion – lets look at what can be done about food waste.

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Putting fear into food – needles in strawberries

The recent discovery of needles in fresh strawberries highlights how vulnerable our food supply chains are to deliberate contamination and tampering. This latest attack could be viewed as a form of food terrorism, which can have major economic impacts. However we can and should continue to buy strawberries and consume them safely – here’s how.

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Learning the dark arts of media communication

I’ve just been in Sydney doing a stint as Scientist in Residence for the Australian Financial Review, and I’ve picked up quite a few useful tips for getting research and academic messaging more effectively to a general audience.

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The next big things for food

WITH food production and processing going through its biggest change since the industrial revolution, what can we expect our food to look like in the future? Some of these advances will be to the product we eat, some will be to the packing the product comes in and some will not be so obvious, but will be major changes to the way food is produced.

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