What is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
List view / Grid view
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
After Rishi Sunak rowed back on several climate commitments, Raphael Podselver from ProVeg International, a co-host of Food4Climate at COP28, examines the implications of this decision and what it means for the food industry.
Animal-free meat company Meati Foods has received a US patent for its MushroomRoot food applications.
European FoodTech scale-up company Planted has secured a new major retailer listing in supermarket chain Tesco and has introduced a new plant-based product.
Leading global retailer Carrefour is working with seven industrial partners to form a coalition to increase its plant-based offerings.
Read our latest Recall Roundup to keep up to date with what food products have been recalled in the UK and US this week.
French foodtech brand Umiami has been chosen by FFF Fresh & Frozen Food to have its plant-based products distributed in Swiss stores.
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
Oat-milk company Oatly has expanded its direct relationship with Amazon through a pan-European arrangement.
At the 2023 Free From Food Awards, Cathedral City Plant Based received a gold medal in the ‘Cheese Alternatives’ category.
When weighing up almond milk yoghurt and dairy-based milk yoghurt, researchers have found that the former packs “an overall greater nutritional punch”.
Law firm Mewburn Ellis discusses why it thinks plant-based companies should adopt a comprehensive intellectual property strategy to thrive in the rapidly growing market.
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Lutz Grossmann is on a mission to innovate an animal-free protein that has a low carbon footprint and is produced without relying on agricultural land.
Parent company of Quorn, Marlow Foods, has set up an ingredients division to makes its mycoprotein available to other food and beverage manufacturers.