FORWARD: News, Insights & Features

On Wednesday 21 June 2023, the United States Department of..

If humans are going to live on Mars one day, we need to work out how..

How Better Dairy are creating products that are molecularly identical..

Veganuary is done for another year. What a month it has been!

We’ve..

As Veganuary comes to a close, we are preparing to return to our..

Our focus this Veganuary has been on the technology leading the way..

The Veganuary challenge is in full swing, at Mewburn Ellis, and..

Here at Mewburn Ellis, we have been thinking about the future of food..

Throughout Veganuary, we are looking at the technologies that are..

At Mewburn Ellis, we have been thinking about the future of food for..

Jevan Nagarajah, Co-Founder and CEO of Better Dairy, joins Forward..

For over a decade, the promise of cultivated meat, grown using..

It’s hard to miss the scale of investor and consumer appetite for..

We investigate what it takes to stand out in an increasingly crowded..

The future of food is big business and it’s only going to get bigger..

One thing the past couple of years have taught a lot of people is..

So much more than nutrition, food can evoke pleasure and excitement..

Having previously spoken to Guy Heathers, Singapore biotech..

In our series on future food, we have explored the exciting..

Veganuary, the annual challenge which encourages people to try a..

Many of us – at least in the West – grew up with the knowledge that..

To coincide with the launch of COP26 we have released a new report..

Like many others, lockdown has changed not only the daily rhythm in..

The future of food is a hot topic. Whether it is cellular..

Jim Mellon, investor in innovation, entrepreneur and author, joins us..

In this Forward: On Demand vlog, Fay Allen and Sarah Harvey discuss..

Human health is inextricably linked to food – not least because..

With the ‘future foods’ market set to grow exponentially over the..

Whilst the oceans remain as vast and seemingly inexhaustible as ever,..

Forward editor Caitlin Mackesy Davies learns how we might all be able..

From refashioning foods to fabricating organs, bioprinting is the..

Simon Kremer attended the Agri-TechE “Controlled Environment..

As part of our Thought Leaders series, Director and Co-founder of..

Current agricultural practices are considered by many to be..

Rising global temperatures and rising populations threaten farmers’..

In December 2020, US company Eat Just were granted regulatory..

Our client, MycoTechnology, has won the Radicle Growth Protein..

Plant-based protein alternatives have arrived in the UK in a big way,..

The history of humanity is the history of food technology. From the..

At a time that the media is saturated with COVID-19 news, it can be..

Forward editor Caitlin Mackesy Davies finds out why one of our best..

In recent months, lab-grown meat is getting a lot of attention. As..

Compelling advancements in cellular science could soon see us..

In their recent article in Nature Food, high-profile figures in the..

At the cost of more than one sad-looking hanging basket, I have come..

When you think of a farm, what comes to mind? Rolling fields of green..

Cultured meat is rapidly emerging alongside plant-and..