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New launches in the industry this month include vitamin-enriched eggs, a plant-based gut-friendly yoghurt range, and a new popcorn flavour in honour of her Majesty Queen Elizabeth II's Platinum jubilee.
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
New research has found that the sale of plant-based products has increased at a yearly rate of 230 percent, as more people opt for a meat-free diet.
Although consumers might not be purchasing as much dairy as they once did, with many turning to alternatives, research from Tate & Lyle has found that a third of 18-35-year-olds in Europe are consuming more dairy than they were three years ago.
Substituting just 20 percent of beef with a meat alternative produced in fermentation tanks could halve deforestation by 2050, according to a new research study.
Not only does working with an extruder mean creating something new every day, but the transformed ingredients it produces represent a quantum leap in terms of product development. Here, Christopher Busch highlights the benefits for food companies.
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
New launches this month include a whole host of desserts, including a dairy-free cheesecake and lactose-free ice cream.
EatPlanted - “Europe’s leading meat alternative” - has published its first sustainability report, highlighting its achievements and future targets to help the planet.
A study has found that despite plant-based meat alternatives sales rising, traditional meat products are still firm favourites.
New research has found that eating healthy plant-based foods may lower the risk of developing type two diabetes.
New data has revealed that plant-based food retail sales have increased greatly in the last year, with some plant-based products outselling their conventional counterparts.
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
Hannah Baugh, Nutrition Manager at Nestle UK&I, talks about the challenges faced by the plant-based protein industry: creating proteins that align government nutritional targets with consumer tastes.
