According to FrieslandCampina Professional’s latest global trend report, three trends are set to rule 2023 food and beverages. Find out more about Weastern Wonders, Conscious Curiosity and Sensory Novelty here.
As the plant-based community celebrates another Veganuary, we take a look at some of the new launches from the sector in this round-up of plant-based new product development.
MOMA Foods is helping to fund a PhD studentship at Teesside in an effort to optimise its ingredients and lead the way in sustainability, which will see the duo developing a new monitoring tool.
As the world emerges into 2023 following a year of perma-crisis, Food Manufacture explores what the coming 12 months have in store for the meat industry and what role cultivated animal proteins have supporting the industry and the growth of plant-based...
With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023.
As we enter the new year, Food Manufacture examines three key ingredients challenges and opportunities for the food and drink sector, from rising costs and purchasing habits, to the food safety risks of climate change, and the potential of precision fermentation....
ReNewFood’s entrepreneurial lead Matthew Hutchinson and professor Dr Kang Lan Tee from the University of Sheffield discuss the steps alternative proteins need to take to become the leaders in the market in the second part of this exclusive podcast interview.
In this exclusive podcast interview, ReNewFood entrepreneurial lead Matthew Hutchinson and Dr Kang Lan Tee, chemical and biological engineering lecturer at the University of Sheffield, discuss the potential of alternative proteins as a replacement for...
Plant2Food, a science platform from the Novo Nordisk Foundation, is inviting UK food companies to collaborate on plant and food science and share new knowledge.
Consumer trust in plant-based, developing meat-like flavour and texture and the rapid development of new fermentation technologies are all driving the continued rise of alternative proteins.
Scottish food tech firm Enough has completed construction of its flagship non-animal protein facility, reportedly one of the world’s largest of its kind.
Alternative proteins firm Planted has successfully closed a series B financing round of £61m, the largest funding round for the ‘faux meat’ manufacturer to date.
In this exclusive podcast interview, JBS global head of innovation and operational excellence Eduardo Noronha discusses the meat processing giant’s plans for alternative proteins across plant-based, fermented and cultivated meat.
A new method of extracting protein from tomato leaves could help accelerate adoption of plant-based diets and boost the sustainability of plant-based meat alternatives, according to Wageningen University & Research.
Swiss foodtech start-up Eat Planted, the alternative protein manufacturer, has doubled its production capacity following investment into its site in Kemptthal, Switzerland.
Willicroft, the Amsterdam based plant-based cheese company, is set for expansion into the UK after securing a €2m (£1.69m) in investment led by Rockstart and PINC.
Ecotone, the European plant-based food manufacturer, has announced a €20M investment in its beverage production site located in Badia Polesine, Northern Italy.
Sales of plant-based meat alternatives grew 19% to £2bn in western Europe in 2021, a record high according to a new report from the Good Food institute.
In this exclusive podcast interview, Jon Burton – marketing director at John West – discussed the research and development process behind the brand’s Enriched line of tuna products and the growth of plant-based alternatives to fish.
In this exclusive podcast interview, vegan dog food brand Noochy Poochy founder McKinna details the journey of her company, from idea to fully realised product, and the challenges that she met along the way.
Meat-free foods failed to grow market share throughout Veganuary 2022, compared to January last year, according to Kantar figures cited by levy body AHDB.
Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.
In this exclusive podcast interview, Flavio Garofalo – Givaudan global category director – discussed the development of the ingredients manufacturer's newest product PrimeLock+ and its roles in the development of plant-based burgers and meat analogues....
Meat alternatives producer Quorn has collaborated with green hydrogen provider Protium and its consortium partner Petrofac to explore the deployment of green hydrogen technology at its Belasis plant.
Framptons is a contract packer and manufacturer for well-established brands. Its flexibility and adaptability have ensured its longevity and it has expanded its capacity in plant-based ‘milk’ production thanks to trailblazing investment in a SIG Combidome...
Plant-based food manufacturers will need £20bn of investment by 2030 to secure 800 large-scale factories to keep pace if consumer demand for their products continues to grow as predicted.
Yorkshire plant-based 'milk' brand Mighty has announced the appointment of Ben Baldwin, who has previously worked with Innocent Drinks, Arla Foods and McCain Foods, as its out-of-home business development manager.
Savoury pastry manufacturer Higgidy is to invest £10m in expanding and developing its Shoreham-by-Sea headquarters, thanks to Samworth Brothers increasing its stake in the business.
A record number of Brits planned to give up meat in the next 12 months, as adopters of meat-free diets dropped in 2021, according to new research into consumer shopping habits.
Up to a third of UK consumers are willing to try lab-grown meat and a quarter would try insects, according to new research by the Food Standards Agency (FSA).
