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A plant-based diet could be even better for you than you think
New research has found that eating healthy plant-based foods may lower the risk of developing type two diabetes.
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Plant based
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Plant-based products profiting
New data has revealed that plant-based food retail sales have increased greatly in the last year, with some plant-based products outselling their conventional counterparts.
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Accelerating product development and innovation in plant-based meat
Consumers have demonstrated a strong desire to cut their meat consumption and are calling on manufacturers to help out. Here, Daniel Dikovsky from Redefine Meat shares the hurdles experienced by the plant-based meat sector and what they must do to satisfy flexitarian palates.
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Putting nutrition at the heart of plant-based protein development
Hannah Baugh, Nutrition Manager at Nestle UK&I, talks about the challenges faced by the plant-based protein industry: creating proteins that align government nutritional targets with consumer tastes.
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Burger King opens first plant-based branch in London’s Leicester Square
Popular fast-food chain, Burger King, has launched its first plant-based restaurant, which will be open in Leicester Square, London for a limited time.
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Supporting more sustainable consumer diets: what works?
Rising interest in sustainable diets has led many food businesses to consider how best to play their part in driving a dietary transition. Here, Joanna Trewern at WWF-UK relays the results of an initiative that encouraged consumers to make lasting changes to their eating habits.
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Britain’s plant-based voice
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
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New genomic techniques – saviour or nemesis?
As the warning of climate change becomes ever more pressing and our growing global population places a strain on resilient food sources, could gene editing offer a sustainable solution to secure the future of our food system or will there be unintended consequences?
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Food Integrity sneak peek
As Food Integrity 2022 fast approaches, we offer you a sneak preview of what to expect at the five-day event.
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Ingredients – low/no alcohol, nutrition and plant-based
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
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Does offering more meatless options result in a permanent switch?
A study looking at thousands of cafeteria meal choices has found that increasing the vegetarian options also increases the proportion of plant-based purchases greatly without affecting overall food sales.
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Five key food and beverage industry trends for 2022
New Food’s Assistant Editor, Joshua Minchin, looks back on his predictions for 2021 and makes five more for the year ahead.
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Plant-based power: restaurants embrace Veganuary
A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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Your olive oil questions answered
In the second instalment of a two-part article, researchers from the OLEUM Project tackle some frequently asked technical questions posed by the public and researchers about olive oil, including quality, shelf-life and sustainability.
