Plant-based burger 1-1 Steak & ale pie
In what has been the year that plant-based was brought down to Earth with a bump, could sporting events be a key area of growth?
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In what has been the year that plant-based was brought down to Earth with a bump, could sporting events be a key area of growth?
Professor Chris Elliott reports from the Future of Foods Summit in Thailand and expresses a change of heart when it comes to alternative proteins.
A team of researchers in the US have revealed a number of simple diet changes that can cut carbon emissions.
UMIAMI, a plant-based ‘chicken’ food tech has raised $34.7 million to allow for growth in the US market and shares three key expansion pillars.
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
A study has investigated the potential environmental benefits of pet dogs and cats adopting vegan diets the extent to which it could benefit the planet.
Animal-free meat company Meati Foods has received a US patent for its MushroomRoot food applications.
Leading global retailer Carrefour is working with seven industrial partners to form a coalition to increase its plant-based offerings.
French foodtech brand Umiami has been chosen by FFF Fresh & Frozen Food to have its plant-based products distributed in Swiss stores.
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
Master new ingredients, formulation processes, and quality control measures for unmatched taste and quality with this comprehensive guide brought to you by Anton Paar.
Would you wilfully devour fungus grown on the head of a Himalayan caterpillar?1 If you’re a fan of the coveted cordyceps mushroom, aka Cordyceps sinensis, then the answer’s yes – and you’re not alone.
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
Natural sweeteners are an important health management tool for many as they contain fewer calories than sugar and some can even support dental and diabetic health. However, most natural sweeteners are manufactured using chemical processes. Here, Co-founder and COO at ArcitekBio Jai Lad explores the opportunities for developing a circular…
Vegan and free-from chocolate brand NOMO has been making strides in this alternative segment; here, its Brand Manager highlights the moves that have made it a success and the importance of being genuinely free-from.