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The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
Less than half of UK supermarkets issue targets for the sale of healthy food and plant-based protein alternatives, prompting the Food Foundation to call for action.
McDonalds say its plant-based burger is ready for markets "whenever they're ready", while Pizza Hut will offer plant-based pizza toppings across the US and in select locations in the UK.
Jackie Bowen highlights an interesting disconnect between the rise of veterinary antibiotic sales and an increase in free-from antibiotics claims on food products; is there a scandal is on the horizon?
Food businesses must continue to support fundamental ethical principles around planetary health and environmental welfare as they recover from the economic impact of the pandemic, writes Jon Davies, Managing Director of Levy UK + Ireland.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
With the European Parliament’s failure to decide on the legality of vegan ‘sausages’ or ‘burgers’, the European livestock sector is launching the campaign, ceci n’est pas un steak.
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
When questioned about the attributes of vegan food products, consumers in a recent survey revealed considerable ignorance and confusion, highlighting the need for consumer eduction to make informed food choices.
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.