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Resource Library

Advancing next generation food product development requires learning, innovation, and adaptation. FareScience is continuously resourcing and contributing to the conversation of progress. Below, you'll find articles from FareScience as well as additional resource publications. 

Publications by MJ Kinney of FareScience

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MJ Kinney
What an Equitable Food Industry Looks Like & How Alternative Protein Can Get Us There

Feb 12 2021  |  XPRIZE Feed the Next Billion

The transition from legacy to alternative protein presents a series of obstacles that will require an entire industry to think beyond the comforts afforded thus far in our careers...

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MJ Kinney
Formulating with Animal-Free Ingredients

Jun 2019  |  Food Technology Magazine

Novel protein sources hold the key to creating an innovative, appealing,
and sustainable array of new meat, egg, and dairy alternatives...

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MJ Kinney
Before Hiring a Food Science Consultant

Apr 13 2020  |  FareScience

Food scientists are not a one-stop-shop but can certainly be a means to many solutions in your food and beverage company. Before you hire one, here are 5 things to do first...

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MJ Kinney, Zak Weston, JD Bauman
Plant Based Meat Manufacturing by Extrusion

Nov 27 2019  |  The Good Food Institute

An increase in the demand and development of new and better plant-based meat products provides huge opportunities for food product developers and manufacturing companies...

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MJ Kinney
Formulating with Single-Cell Proteins

Apr 13 2020  |  FareScience

There has been a significant amount of attention brought to the topic of protein production via fermentation...

Publications from Other Food Science Experts

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State of the Industry Report: Plant-Based Meat, Eggs, and Dairy

2018-2019  |  The Good Food Institute

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Novel Meat for a New Age

Amanda Jasi

Jan 2020  |  The Chemical Engineer