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Umiami’s plant-based products handpicked for Swiss distribution
French foodtech brand Umiami has been chosen by FFF Fresh & Frozen Food to have its plant-based products distributed in Swiss stores.
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Plant based
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Researchers make plant-based meat “more palatable”
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
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Oatly expands relationship with Amazon to meet demand
Oat-milk company Oatly has expanded its direct relationship with Amazon through a pan-European arrangement.
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Cathedral City Plant Based wins gold at Free From Food Awards
At the 2023 Free From Food Awards, Cathedral City Plant Based received a gold medal in the ‘Cheese Alternatives’ category.
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Is almond milk yoghurt better for you than dairy-based?
When weighing up almond milk yoghurt and dairy-based milk yoghurt, researchers have found that the former packs “an overall greater nutritional punch”.
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Intellectual property: A key ingredient to plant based success?
Law firm Mewburn Ellis discusses why it thinks plant-based companies should adopt a comprehensive intellectual property strategy to thrive in the rapidly growing market.
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Mushroom on the shelves for functional fungi?
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.
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Researcher plans to create protein source made from hydrogen
Lutz Grossmann is on a mission to innovate an animal-free protein that has a low carbon footprint and is produced without relying on agricultural land.
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Marlow Foods makes mycoprotein available to other manufactures
Parent company of Quorn, Marlow Foods, has set up an ingredients division to makes its mycoprotein available to other food and beverage manufacturers.
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Getting ‘free-from’ right
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.
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Plant-based NPD? Don’t jump the gun…
Faba bean protein is an ingredient that’s recently garnered much attention for its meat-comparable sensory attributes and in the ever-evolving plant-based market, brands are naturally keen to innovate. In their race to cater to consumer demands, however, colleagues from Campden BRI and plant-based food producer Upfield caution product developers to consider…
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Ingredients – Low/no alcohol ranges and sweetener alternatives
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
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Alternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
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Ed Sheeran hits on the ‘perfect’ saucy duo
Singer songwriter Ed Sheeran launches a duet of spicy sauces, Tingly Ted's, that will be available worldwide from this week.
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What is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
