news
Gail’s drops soya milk surcharge after pressure from PETA campaign
From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
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JELL-O launches first-ever plant-based chocolate pudding made with oat milk
JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
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Iceland Foods earns Vegetarian Society certification for new plant-based burgers
Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
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Scientists create animal-friendly foie gras that mimics the real thing
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
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University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
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New research may hold the key to perfecting vegan cheese alternatives
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
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FDA release draft guidance to clarify labelling for plant-based foods
FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.
podcast
Episode 66: Emerging trends influencing the nutraceutical industry with Herbochem
In this week's episode, Assistant Editor Ben Cornwell sits down with Karthik Kondepudi, Partner at Herbochem to discuss the emerging trends shaping the nutraceutical industry.
news
Demand for vegan options at events rises by 280 percent sparking a plant-based Christmas boom
New data suggests major five-year growth in UK demand for plant-based options at events, with festive vegan recipes also gaining popularity ahead of Christmas.
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Alternative proteins: feeding people need not cost the earth
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
podcast
Episode 61: World Vegan Day special
In this World Vegan Day special episode of Food to Go, Assistant Editor Ben Cornwell sits down with The Vegan Society to discuss all things vegan including the story behind the first World Vegan Day and the charity's Vegan trademark.
news
Starbucks ends non-dairy milk surcharge ahead of new holiday menu launch
Starbucks will eliminate the surcharge for non-dairy milk customisations, making plant-based milk options more accessible from 7 November.
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New plant-based dining concept ‘Next Restaurant’ opens in Tokyo
Wayback Burgers Asia has opened its first multi-brand plant-based restaurant in Tokyo, with plans for expansion both in Japan and internationally.
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“World’s largest” 3D food printing facility opens in Vienna
The new plant will bring innovative mycoprotein-based foods using the company’s cutting-edge 3D printing technology.
news
Raising the steaks: new £38m centre to cook up animal protein alternatives
The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
