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Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
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Kerry releases protein snack bar research whitepaper
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
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Zero eggs but tastes just like them…
Zero Egg - which produces a plant-based, egg-like product - has raised $5 million in Series A funding which it intends to put towards growing its brand in the US.
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Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
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Food Foundation report shows supermarkets falling short on sustainability
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.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Plant-based phenomena reaches McDonalds and Pizza Hut
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.
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Antibiotic claims vs vet drug sales – something’s not adding up
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?
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Free-from becomes popular choice in UK
More and more Brits are choosing to consume free-from, with gluten- and wheat-free most popular choice, new research shows.
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Championing ethical and sustainable values in hospitality beyond COVID-19
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.
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Macadamia nuts cater to the tastes of Generation Z
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
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Ceci n’est pas un steak, says the livestock sector
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.
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Could rapeseed outshine soy as plant-based protein?
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
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Survey highlights huge misconceptions about vegan food
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.
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Survey highlights wider pool of meat reducers than previously thought
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.