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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.
According to recent report the Broken Plate 2020, little or no progress has been made in the last year to the health of UK citizens, particularly those in the lowest income bracket.
Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.
A survey from YouGov investigates the buying habits of UK organic consumers vs the rest of the British public.
Lightlife Foods called on the two plant-based giants to stop using "processed ingredients" that are "unnecessary and confusing" for consumers.
Supermarkets have dominated the food market for some time, but could there be new a contender in town…?
Inspired by new research, Professor Chris Elliott questions whether our lack of micronutrients should be another focal point for the National Food Strategy.
As part of its ongoing work to support the transition to plant-based agriculture, a new report from the Vegan Society offers advice to farmers and landowners on how to more sustainably manage their land.
Our latest In-Depth Focus on Dairy recaps on the events of 2020 so far, how there has been a rise in popularity of healthy products and also the development of dairy-plant hybrids.
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
The FAIRR Initiative, a collaborative investor network, has revealed that almost half of the world's largest food retailers and manufacturers now have teams dedicated to plant-based foods, with Tesco and Unilever ranking top.
The studies are said to challenge the common misconception that carbs are bad for diabetes.
One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
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.
