Soy traders lag behind new legislation that aims to eliminate deforestation, but a sneaky loophole may see them still able to comply regardless, a report from the Soy Transparency Coalition has revealed.
Food Manufacture speaks with DuelFuel's founder Tim Davies after his business has been forced to shut up shop, following what he calls 'an incorrect' decision and a potentially 'dangerous precedent' from HMRC around his product's...
Almost a third of UK adults don’t want plant-based food that resembles their animal counterparts, finds research commissioned by law firm Browne Jacobson.
More than 7,800 exhibitors set up shop at Anuga earlier this month, with sustainable growth a key theme. FDEA’s Sandra Sullivan interviewed several UK producers to understand how they are balancing sustainability with profit.
The alternative protein market is going through a reckoning typical of any major innovation that requires big changes in behaviour – here’s what two experts believe will happen next…
Harper Adams University and agri-tech firm Flybox are developing a fully modular insect farm designed to create sustainable proteins for the commercial farming sector.
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.
Drinks giant Beam Suntory, fermentation specialist MycoTechnology and food redistribution firm Company Shop have all announced senior appointments in the past week, covered in our latest round-up of people on the move in food and drink.
The Food Standards Agency (FSA) has urged consumers not to use a Sci-Mx Nutrition branded protein powder that was recalled due to it containing potentially fatal levels of caffeine.
Not all leaders are entrepreneurs, however, the behaviours demonstrated by entrepreneurial leaders can be highly impactful. This month, ‘The Talent Poole’ explores entrepreneurial behaviours with Chris Kong, chief executive of Better Nature.
EU and national governments have committed £406m (€477 million) to the development of alternative proteins, new Good Food Institute (GFI) figures have revealed.
Following the announcement of its plans to create the world's largest cultivated beef facility, JBS' Eduardo Noronha talks about how the company will be helping drive cultured meat to market.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
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.
ADM is opening a Customer Creation and Innovation Center in the UK to further develop food innovation capabilities, with a big focus on enhancing savoury protein offerings.
A team of five students from the University of Nottingham have been announced the winners of Ecotrophelia UK, taking home a grand prize of £2,000 and the opportunity to represent the UK in the nationals in Europe.
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.
Experts of sausages, burgers and food forming take a look back (and forwards), as they examine what’s changed and how new technology is influencing the sector with Food Manufacture’s editor.
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.
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.
