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10 August

Students are the catalyst that drives change: An interview with Nathan Ahlgrim at GFI (Part 2)

“Students are the catalyst that drives change”: An Interview with Nathan Ahlgrim at GFI (Part 2) Interviewed by: Maggie Xue Highlights: The alternative Protein project focus on university student because universities are also the engines of research where students...

alternative protein, Good Food Institute, Interviews, meatless, vegan Alternative Proteins, Food Trends, Health & Nutrition, Innovation, Interviews, Product Development Leave a Comment

11 November

Daring to Get Non-Dairy – A Revisit to Plant-Based Milks

By Alexander J. Taylor For the longest time, I disliked coffee. I distinctly remember back in high school in the late 2000’s, that the majority of my peers were drinking coffee. Heck, I even remember when PSL’s became the...

almond milk, dairy functionality, dairy-free, milk, non-dairy milk, oatmilk, plant-based, vegan Food Chemistry, Food Trends, Sensory & Consumer Science Leave a Comment

24 June

Mycoprotein: A Meat Alternative for Vegetarians

By: Tam Nguyen Alternative sources of proteins are gaining attention for their balanced nutrition, especially among vegans and vegetarians. Proteins are fundamental for our body to function properly, such as to build muscle and drive metabolic activities. When ingested,...

fermentation, fiber, fibre, food security, fungi, fusarium venenatum, meat alternative, mycoprotein, plant based meat, vegan, vegetarian Food Industry, Food Technology, Food Trends, Guest Post, Health & Nutrition 4 Comments

21 December

To Meat or Not to Meat?

By: Kimberlee Au As a budding food scientist who is also part treehugger, I not only think about the ingredients and processes that went into making my food, but I also think about the environmental impact it had. After reading...

muscle foods, Opinion, vegan, vegetarian Confessions, Health & Nutrition 2 Comments