{"version":"1.0","provider_name":"Bioeconomy For Change","provider_url":"https:\/\/www.bioeconomyforchange.eu\/en\/","author_name":"p.vezier","author_url":"https:\/\/www.bioeconomyforchange.eu\/en\/author\/p-vezier\/","title":"New ingredients and foods: new strengths for flexitarians - Bioeconomy For Change","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"9pXsGSsFA1\"><a href=\"https:\/\/www.bioeconomyforchange.eu\/en\/new-ingredients-and-foods-new-strengths-for-flexitarians\/\">New ingredients and foods: new strengths for flexitarians<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.bioeconomyforchange.eu\/en\/new-ingredients-and-foods-new-strengths-for-flexitarians\/embed\/#?secret=9pXsGSsFA1\" width=\"600\" height=\"338\" title=\"&#8220;New ingredients and foods: new strengths for flexitarians&#8221; &#8212; Bioeconomy For Change\" data-secret=\"9pXsGSsFA1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.bioeconomyforchange.eu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.bioeconomyforchange.eu\/wp-content\/uploads\/2021\/10\/shutterstock_476130736-scaled-1.jpg","thumbnail_width":2560,"thumbnail_height":1707,"description":"Written by IAR Food&amp;Feed Community Cellular meat, 3D food, mycoproteins or plant proteins are now proteins are now being brought to the consumer&#8217;s table. New foods and ingredients from research that will be able to meet the alternative demands of certain consumers. Consumers are increasingly aware of the importance of healthy and sustainable food. They [&hellip;]"}