Agilent Technologies global food segment director Lorna De Leoz explores the future of alternative proteins and how new advances in analytical tools can boost mainstream adoption of plant-based and cultured protein.
From the continued growth of the plant-based meat alternatives in a sea of administrations, to the latest innovations in coffee flavours and everything in between, we explore some of the need-to-know trends in the food and drink manufacturing industry....
According to Innova Market Insights’ Global New Productions Introductions report, almonds have held onto the number one spot as most used nut in European product releases.
From Wallace & Gromit themed pasties to axolotl gummy sweets, vegan chicken alternatives in the chilled aisle to white chocolate digestive biscuits, we round-up some of the latest food and drink product launches from the past month.
Environmental worries still drive plant-based sales, but consumers are becoming more concerned over the value of the products they buy and how close they are to their meat counterparts, according to a new report from Mintel.
Food scientist Zuzana van Beveren tells Food Manufacture a little about herself and her role at Cargill in the first of our new series 'All in a Day's Work'.
County Down-based Finnebrogue has announced a £2.8m investment in its plant-based food factory to fuel further growth and improve its environmental impact.
Consumers are less likely to choose food products that have ‘plant-based’ or ‘vegan’ labels on them, according to research commissioned by dairy-free cheese brand Julienne Bruno.
Plant-based meal delivery box company, allplants, has launched a new campaign using AI-generated images to challenge pre-conceived ideas around ready meals.
Plant-based ingredients producer Freshcut has sold a majority stake in its business to independent investment firm Flywheel Partners for an undisclosed amount.
With news of administrations, proposed closures and complete shutdowns haunting the headlines, Food Manufacture takes a deep dive into the drivers, whether this is a trend set to last and what businesses can do to turn things around.
Chief R&D officer at Unilever’s Nutrition Business Group Carla Hilhorst tells Food Manufacture how the brand is using AI to transform the way new products are conceived.
The Chartered Trading Standards Institute (CTSI) has published a report that warned that the lack of legal definition for vegan foods potentially puts people with allergies at risk, as well as causing confusion for consumers and businesses.
EU and national governments have committed £406m (€477 million) to the development of alternative proteins, new Good Food Institute (GFI) figures have revealed.
Plant-based food firms have hit back plans by Trading Standards to ban the use of dairy-related terms such as ‘sheese’, ‘mylk’ and ‘b+tter’ on their products.
Plant-based manufacturer Meatless Farm owes more than £2m to a mixture of creditors, employees and HSBC bank, according to a new report compiled by administrators.
Food and drink industry bodies have welcomed news that the facilities of vegan food producer Plant & Bean were sold to two businesses owned by vegan activist Heather Mills.
From vegan proteins ‘genetically identical’ to the ones found in milk to the growth of microalgae in the pet food market, we run-down some of the latest innovations in food and drink ingredients.
The recent string of high-profile closures in the meat alternatives market is not the end of a ‘fad’ but plant-based is reaching a mass tipping point where not every producer is going to make it, according to non-dairy cheese producer Julienne Bruno.
Despite retail trends showing a fall in demand for alternative proteins, global revenues are projected to surpass $290bn. Here we look at each market segment and the start-ups with big potential.
In this month’s Food Forensics column, Alison Johnson looks at the different testing options to confirm your vegan product claims and some interesting outliers you may encounter.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
Further investment in sustainable manufacturing processes is needed to meet growing demand for alternative proteins sources, according to a new report from consultancy Niras.
Plant-based meat manufacturers should reuse equipment and buildings built for other parts of the industry in order to scale up production and meet future demand, according to a new report.
Sir Charles Godfray led the keynote speech at this year’s City Food & Drink Lecture as he explored how we can address the biggest challenges of our time – feeding the population, while being sustainable and promoting healthy options for all.
Manufacturers need to move the focus away from making plant-based replacements for meat products and instead make alternatives that can stand up as desirable food in their own right, according to FMCG Gurus head of research and insight Mike Hughes.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
The meaning of sustainability has evolved to encompass a whole host of other focuses. Do we need to untangle these once separate issues, or are we all responsible in delivering to this new meaning of sustainability?
This has been highlighted by The Kerry Health and Nutrition Institute (KHNI), which has identified 10 key health and nutrition trends set to shape the industry.
Naylor Nutrition, part of Naylor Farms, the coleslaw cabbage farm, has started the build of a €38m facility in Lincolnshire which will produce three brassica-based protein ingredients.
European investment in sustainable proteins – including plant-based and cultivated meat – grew 24% last year despite global economic turbulence, but Government was urged to step up their game in supporting this growing sector of industry.
Plant-based, sustainability concerns and treats were three key trends driving new product development in the dog food, according to functional wheat products manufacturer Trigea.
