New ingredients and foods: new strengths for flexitarians

Written by IAR Food&Feed Community Cellular meat, 3D food, mycoproteins or plant proteins are now proteins are now being brought to the consumer's table. New foods and ingredients from research that will be able to meet the alternative demands of certain consumers. Consumers are increasingly aware of the importance of healthy and sustainable food. They are asking for more transparency in the products they consume and more trust in the food sector. To ...

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