Max Planck Institute: Replicating foie grass texture and flavor to reduce force-feeding concerns

A team of researchers at the Max Planck Institute for Polymer Research in Germany has developed a process to manufacture foie gras, a delicacy often associated with concerns over force-feeding of ducks to increase liver fat...

Copa-Cogeca: Assessing the impact of Trump’s tariffs on the EU wine industry

Christian Schwörer, vice-chair of the Copa-Cogeca wine working group, breaks down the severe impact of US President Donald Trump’s 20% tariff on EU wine imports. The tariff affects 27% of EU wine exports, valued at €4.9 billion...

Rousselot’s principal scientist talks peptides, collagens and GLP-1

We speak with Rousselot’s principal scientist, Elhadji Dioum, about the company’s Nextida.GC collagen peptide product, which is designed to interact with GLP-1 and other weight loss medications. We discuss helping consumers...

Ever After Foods: Balancing scalability and sustainability for “financially viable” cultivated meat

Food tech company Ever After Foods has partnered with Bühler to help cultivated meat manufacturers scale and reduce production costs by over 90%. CEO Eyal Rosenthal talks about the collaboration and how its Edible Packed-Bed...

Finally Foods: Molecular farming for animal-free casein production

Israel-based Finally Foods has conducted a field trial of potatoes containing casein, which it produces using molecular farming techniques. CEO Dafna Gabbay speaks with us about the need for animal-free casein and the associated...

Martin Luther University: Economist discusses how cost, not taste, is driving plant-based meat acceptance

While most plant-based meat formulators try to mimic animal meat, a US study by Germany’s Martin Luther University finds price is the key factor in consumer acceptance, with meat similarity less crucial. Author Steffen Jahn...