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New research warns that cultural and psychological disgust will keep edible insects off Western plates as a meat alternative, despite sustainability benefits.
The new ingredient promises long-lasting foam, improved texture and superior coffee stability for plant-based drinks, targeting rising consumer expectations.
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
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.
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.
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.
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.
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.
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.
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.
Starbucks will eliminate the surcharge for non-dairy milk customisations, making plant-based milk options more accessible from 7 November.
