Researchers in Canada have produced meat analogues from pea proteins with a fibrous texture closely resembling chicken and fish. Soy protein-based meat analogues were well established, said Dr Jay Han at the Leduc Food Processing Development Centre in Alberta. However, research into the potential of peas, beans or other pulses for this purpose was still in its infancy, Han said. Owing to the variable quality of some pulse proteins, they often had to be extensively... read more →
Sales of organic and ‘extra healthy’ bread plummetted 30% and 15% respectively, while white bread sales soared 13% in the year to July 2009, according to Warbutons’ latest bakery market review. By volume, white bread sales were up 1.7% while brown bread volumes slumped 3.4%. However, volumes of breads with extra grains and seeds also grew 1.7%, showing that some premium products had managed to succeed during the recession. Legislative changes enabling... read more →
The most detailed study of its kind has highlighted the £1 billion of food needlessly thrown away by Scottish households each year. This massive financial and environmental burden is described in a new report, The Food We Waste in Scotland, published today by WRAP Scotland. The report reveals that Scottish households throw out 570,000 tonnes of food and drink each year, most of which could have been avoided if it had been planned, stored or prepared better. ... read more →
The National Centre for Food Manufacturing at the University of Lincoln’s Holbeach campus has made it to the final of a prestigious regional RIBA competition for architectural excellence. The building, designed to serve the food industry, which was officially opened in March 2009 by Sir Stuart Rose, is in the running for a 2009 RIBA Royal Institute of British Architects East Midlands award for architecture. The awards are designed to celebrate the finest... read more →
