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Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
Meatly, in partnership with THE PACK and Pets at Home, has launched the world’s first cultivated meat pet treats in UK stores.
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
FDA's new guidance aims to improve plant-based food labelling, ensuring clarity and transparency for consumers choosing animal product alternatives.
Miranda Knaggs, Corporate Development Director at Pioneer Group, outlines the current state of protein production and discusses the transformative potential of alternative proteins in revolutionising sustainable food production.
In this World Vegan Day special episode of Food to Go, Assistant Editor Ben Cornwell sits down with The Vegan Society to discuss all things vegan including the story behind the first World Vegan Day and the charity's Vegan trademark.
