New Food Innovation Ltd

food security food insecurity sustainability environment nutrition health and nutrition food waste eat less meat health sustainability food security climate change food proteins food flexitarian vegetarian food nutrition obesity less meat vegan pollution meat free protein plant based foods sustainable society reducetarian alternative protein scienceintofood foods waste valorisation food waste valorisation food science heart health diet enviroment reduce meat food system junk food less dairy food innovation algae quorn sustainable development sustainablity diet and nutrition scienceinto fat intake 2050 healthy eating diet and health pulses taste sensing sensory food justice poor diets greenhouse gases farming water usage carbon footprint fat reduction global warming cows new-food innovation bakeralan137 sugar food choices sugar intake food business development childrens health nutrition food waste vitamins food technology meat industry protein beverages meat waste reduction whey mycoprotein hydrophobins dairy electric taste e-tounge pet foods pet food testing tasting medicines bitterness masking flavour cost savings coffee meatless monday animal agriculture food engineering food engineer interim resources entrepreneurship food investment non coeliac gluten sensitivity gluten sensitivity gluten free ncgs irritable bowel syndrome global health flour government sustainable community whiskey distilling gin beer brewing social eating supermarkets human nutrition agriculture calories healthcare water social media amino acids sustainable protein poor nutrition poverty population planets pyramids plates millennials baby boomers household food waste wrap retail food waste social health methane fungi year of the pulse waster shortage children food ingredient foodinsecurity microalgae fat mimetic feeding the 9 billion the environment meat alternatives cowspiracy societal health livestock innovation distillery junior consultant alan.marson carbohydrates food and health overweight increased shelf life yeast enhance flavour release mask taste off odours ingredients encapsulation rheology packing innovation new product development food structuring food formulation innovation amylose polymers amylopectin food starch food contaminants x-ray computed tomography food fraud food analytics bmi waste size over eating heavy over weight aquaculture fisheries food protein 5 a day vegetables fruit bone health cholesterol minerals salt frozen food starvation biofuels bioenergy antibiotics sust cereals cardiovascular health research fibre bread insoluble fibre soluble fibre functional protein old age confusion diagnostics patient elderly pre operative delirium post operative food waste valorisation albumen proteins value added ingredients low molecular weight proteins potato algal seaweed egg pea water binding glycation protein aggregation gelation functional proteins emulisfication foaming protein foods