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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.
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Is the next melamine scandal looming?
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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The promise of pea and fava
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
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COP26: Plant-based is not the answer to climate change
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
