A US plant-based beverage brand has expanded its dairy-free product line with two new organic additions.
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In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.
According to research, after carnivores, ‘flexitarian’, a diet that still allows you to eat meat, is the most common eating habit in Canada.
With global concerns regarding antimicrobial resistance, find out why Martina Helmlinger thinks alternative proteins could provide a solution.
As plant-based sales stagnate in the US, Bethan Grylls looks at the lessons that can be taken into the cultured meat industry, including how it should position and market itself around the world and what the best move is for those in plant proteins going forwards.
Keith Woelfel, Director of R&D at Caliper Foods, shares key insights into cannabis formulation studies and absorption rates to help manufacturers optimise their products.
Klaus Arntz, Ecotone’s Chief Marketing and Sustainability Officer, explores the trends that are taking the dairy market in another direction.