news
Plant-based protein market to top $150 billion by 2030
The Asia-Pacific region is expected to dominate the plant-based market in the years to come, with an expected population boom creating higher demand for meat and dairy alternatives.
List view / Grid view
Plant based
news
Beyond Pepperoni launched by Pizza Hut in the US
Pizza Hut and Beyond Meat have continued their partnership as a plant-based pepperoni pizza is rolled out across 70 locations in five US cities.
article
Using mechanical testing to replicate the sensory profile of meats
Mark Auty and Robert Gurney look at the use of mechanical testing to characterise the properties of meat alternatives and their impact on sensory profile.
news
The new milk alternative is made from potatoes
A Swedish company are introducing potato milk as a new "super-sustainable" member to the plant-based 'milk' family.
news
Meat tax backed by Beyond Meat boss
The tax would, according to Ethan Brown, head of the meat-substitute company, help drive down the price of plant-based alternatives, though Prime Minister Boris Johnson has expressed his reluctance to enforce such a levy in the past.
podcast
Episode Sixteen (special on plant-based #1): Inspiring insights from women leaders in the plant-based industry
New Food's Editor Bethan Grylls and innovative global plant-tech company, Equinom, invited plant-based pioneers to 'lean in' to the mic and kick off a new series led by women.
article
Will plant-based meat alternatives ever be as popular as meat?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
article
Is that soya sustainable?
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
article
The flavour challenge of plant-based
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
article
A wholesome approach to snacking
Chika Russell tells Beau Bailey about the memories that influenced her up-and-coming snack brand and how she’s catering to the demands of healthy eating.
news
Potato and rice protein shakes viable alternatives to whey, says study
The study claims potato and rice protein could be just as filling as their whey counterparts, yet they reduce insulin spikes for those who need to monitor blood glucose levels carefully.
news
Are all proteins created equal?
New research claims that animal-protein sources provide a greater net gain of protein over their plant-based counterparts and, therefore, should not be considered equal.
article
I take pea milk with my coffee
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
article
The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
news
Researchers create plastic alternative from “vegan spider silk”
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
