news
Menus that are majority vegetarian are key to switching meat-eaters
The research suggests that if the majority of a menu is made up of plant-based foods, then people who usually eat meat are more likely to choose plant-based option.
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Plant based
article
What’s in store for food in 2022?
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
news
Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
news
Plant-based foods “unnecessarily” high in salt, says Action on Salt
Action on Salt claims the salt content of some plant-based foods is too high and is urging UK Government to mandate levels.
article
Is the next melamine scandal looming?
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
news
Plant based alternative consumption doubles in UK
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
article
Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
podcast
VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
article
UK attitudes towards healthy and sustainable diets
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
article
The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
article
COP26: Plant-based is not the answer to climate change
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
news
Is the plant-based sector set for an investment boom in 2022?
Research suggests that plant-based products will witness a surge of investments next year, as manufacturers respond to an increase in consumer demand.
article
Dairy In-depth Focus – October 2021
Our latest focus on dairy features expert analysis from Lactalis on the past, present and future of British cheese, plus the IDF's Director General offers her thoughts on school milk programmes.
whitepaper
Infographic: Reducing food waste in plant-based dairy alternatives
The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
article
“And, and, and” – the role of alternative proteins in feeding the future
Joost Matthijssen of Nutreco explains how alternative protein can be part of the solution to feeding an increased global population, rather than a sole saviour for the food industry.
