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What impact has 2020 had on progress in the food industry?
Stuart Kelly from Lloyd's Register reviews his 2020 predictions and examines how the COVID-19 pandemic has affected progress in the food sector.
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Plant based
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Ingredients In-Depth Focus – December 2020
Our latest Ingredients In-Depth Focus discusses plant-based ingredients and the current food system.
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British Nutrition Foundation survey reveals empty shelf concerns
The BNF survey suggests concerns among consumers over empty supermarket shelves this Christmas and highlights a rise in plant-based festive feasts.
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European factory aims to make plant-based more accessible
The plant-based manufacturer says the new Lincolnshire factory will lower the cost of large scale production and make plant-based products more appealing to consumers.
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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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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.
