‘Cultured meat’ is a meat-like product, grown in a lab from cells extracted from animals without requiring them to be slaughtered. This new means of producing ‘meat’ is exciting the food sector, giveniron ferrous sulfate mechanism of action its potential to facilitate meat eating, without the environmental and ethical issues that surround conventional meat industries. […]
An ode to the shipping container
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New Food Issue 4 2020
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Ingredients In-Depth Focus – August 2020
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Dairy In-Depth Focus – August 2020
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Hidden hunger: the crucial health role of Omega 3 and Vitamin D
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The allergen maze
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Microalgae: food of the future?
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Plant hormones and crop quality
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Innovation for the production of bakery products
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