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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At the 2023 Free From Food Awards, Cathedral City Plant Based received a gold medal in the ‘Cheese Alternatives’ category.
When weighing up almond milk yoghurt and dairy-based milk yoghurt, researchers have found that the former packs “an overall greater nutritional punch”.
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.
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.
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.
Parent company of Quorn, Marlow Foods, has set up an ingredients division to makes its mycoprotein available to other food and beverage manufacturers.
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.
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…
Discover the latest ingredients innovations with our in-depth focus, featuring low/no drinks and new sweetener alternatives.
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
Singer songwriter Ed Sheeran launches a duet of spicy sauces, Tingly Ted's, that will be available worldwide from this week.
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
A US plant-based beverage brand has expanded its dairy-free product line with two new organic additions.
In a bid to tackle food price increases themselves, Klaus Grunert explains to New Food why consumers might be "reshuffling" their purchases to navigate food inflation and potential food shortages.