Non-profit ProVeg UK has created a series of national curriculum adherent lessons aimed at educating primary school children about the environmental impact of the food they eat.
Three major eco-advocates have team up to develop a standardised way for retailers to compare their meat and plant-based protein sales, encouraging them to favour the latter.
Food ingredients company MicroLub has completed a successful £3.5m funding round to support the next stage of development for its fat and oil replacement technology.
Biotech firm Infinite Roots has secured €2.6m (£2.17m) of investment to support a new project to upcycle waste whey into feedstock for alternative proteins.
EU member states are unable to stop food manufacturers from labelling vegetarian foods with ‘meaty’ names, according to a new ruling from the European Court of Justice (ECJ).
Revo Foods has unveiled the ‘world’s largest’ 3D printing facility to date, reportedly the first production site able to apply 3D food-printing technology on a large scale.
Health, costs and fakeaways continue to be a big hits among new product launches, as Food Manufacture rounds up the latest food and drink SKUs to hit UK retailers.
Danish firm MATR Foods has signed a €20m loan agreement with the European Investment Bank (EIB) to expand production of its plant-based meat-alternatives.
Although most beer is vegan, it’s not always necessarily a quality brewers write home about. Here we look at whether this is a trend worth shouting about and how the brewers are making it without animal-based ingredients.
EIT Food has launched an ‘Open Innovation Challenge’ to discover new ways of transforming agrifood byproducts into pet food, in partnership with Mars Petcare.
Food Manufacture explores the latest trends in pet food development and the driving forces behind consumer purchasing decisions when it comes to feeding the furrier members of their families.
New research has shown that the greenhouse gas emissions associated with global food supply chains could be reduced by 17% if consumers in affluent countries shift towards more plant-based diets.
