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Motif FoodWorks has partnered with the University of Illinois at Chicago and the University of Illinois at Urbana-Champaign to better understand the properties and sensory experience of plant-based foods.
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
A team of researchers believe aquaporins (AQPs) hold the answer to bigger crop yields and more resilient farming assets.
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
Plant-based cheese, ready meals, seafood and alternatives to eggs are among the biggest opportunities in the plant-based sector, a new ProVeg International survey of over 6,000 consumers has found.
The report ranked the retailers based on their plant-based product assortment, merchandising and marketing.
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
Investment in alternative protein companies was the highest ever in 2019 and is on a strong upward trend, with more investment in the first quarter of 2020 than in all of 2019, data from GFI has revealed.
The report suggested that storytelling is becoming increasingly important for consumers' flavour choices, with surveys highlighting that this is influencing purchasing decisions more and more.
Plant-based eating is sweeping the world, and emerging products are beginning to experiment with textures, flavours and colours. New Food’s Junior Editor, Sam Mehmet, hears from Michael Leonard of Motif FoodWorks about the importance of research and development.
ProVeg International and the European Vegetarian Union (EVU) have stressed that the EU Farm to Fork Strategy should be published without delay as a way to prevent future zoonotic disease and mitigate environmental impacts caused by meat production.
Our latest In-Depth Focus on ingredients explores beta-alanine ingredients and developing plant-based products.
According to the The Vegan Society, the figures highlight how pressures on supermarkets and consumers are changing buying behaviour towards a more ethical, compassionate alternative.
