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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.
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?
More and more Brits are choosing to consume free-from, with gluten- and wheat-free most popular choice, new research shows.
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.
New research into the habits and preferences of Generation Z consumers suggests macadamias are ideally placed to satisfy the appetite of this new market.
With the European Parliament’s failure to decide on the legality of vegan ‘sausages’ or ‘burgers’, the European livestock sector is launching the campaign, ceci n’est pas un steak.
Scientists in Germany have identified that rapeseed has the potential to replace soy as the best plant-based source of protein for humans.
When questioned about the attributes of vegan food products, consumers in a recent survey revealed considerable ignorance and confusion, highlighting the need for consumer eduction to make informed food choices.
A new survey undertaken by ingredients firm Griffith Foods has uncovered a growing swathe of alternative protein consumers, or meat reducers, representing huge potential to develop more exciting alternative protein products.
According to recent report the Broken Plate 2020, little or no progress has been made in the last year to the health of UK citizens, particularly those in the lowest income bracket.
Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.
A survey from YouGov investigates the buying habits of UK organic consumers vs the rest of the British public.
Lightlife Foods called on the two plant-based giants to stop using "processed ingredients" that are "unnecessary and confusing" for consumers.
Supermarkets have dominated the food market for some time, but could there be new a contender in town…?
Inspired by new research, Professor Chris Elliott questions whether our lack of micronutrients should be another focal point for the National Food Strategy.
