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Singapore approves cultured meat in world first
The company behind the cultured chicken says it will be available in restaurants in Singapore and later to consumers as production is scaled up.
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Plant based
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How technology and food delivery apps will restore the food industry
Jambu Palaniappan discusses the ways in which Covid has accelerated technology within the hospitality sector and how it may redefine dining-out.
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Oat drink gets on Britain’s milk floats
Oato says its oat drink will be delivered before 7am around the UK in reusable glass bottles to prevent excess waste.
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Inside the mince pie market
From vegan mince pies to a new import from the Netherlands: Jonathan Lill of BFF offers expert insight into the mince pie market as Christmas looms.
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The plant-based protein to watch out for…
With sales of plant-based proteins going through the roof around the world, Fay Allen takes a look at one product that looks set to take the industry by storm...
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Going plant-based
A discussion with Unilever's Carla Hilhorst on the food trend sweeping the world.
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Kerry releases protein snack bar research whitepaper
The nutrition company has revealed what is most important to consumers when it comes to buying protein snack bars in its new research whitepaper.
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Zero eggs but tastes just like them…
Zero Egg - which produces a plant-based, egg-like product - has raised $5 million in Series A funding which it intends to put towards growing its brand in the US.
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Why has vegan protein become so popular and is it here to stay?
The Protein Works has long been offering vegan proteins, here, Laura Keir, CMO, looks at the drivers behind its recent surge in popularity.
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Food Foundation report shows supermarkets falling short on sustainability
Less than half of UK supermarkets issue targets for the sale of healthy food and plant-based protein alternatives, prompting the Food Foundation to call for action.
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Hybrid foods: the best of both worlds
A study assessing consumer attitudes towards healthier meat products is looking to find some missing pieces of the puzzle in hybrid food offerings.
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Plant-based phenomena reaches McDonalds and Pizza Hut
McDonalds say its plant-based burger is ready for markets "whenever they're ready", while Pizza Hut will offer plant-based pizza toppings across the US and in select locations in the UK.
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Antibiotic claims vs vet drug sales – something’s not adding up
Jackie Bowen highlights an interesting disconnect between the rise of veterinary antibiotic sales and an increase in free-from antibiotics claims on food products; is there a scandal is on the horizon?
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Free-from becomes popular choice in UK
More and more Brits are choosing to consume free-from, with gluten- and wheat-free most popular choice, new research shows.
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Championing ethical and sustainable values in hospitality beyond COVID-19
Food businesses must continue to support fundamental ethical principles around planetary health and environmental welfare as they recover from the economic impact of the pandemic, writes Jon Davies, Managing Director of Levy UK + Ireland.
