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As part of its ongoing work to support the transition to plant-based agriculture, a new report from the Vegan Society offers advice to farmers and landowners on how to more sustainably manage their land.
Our latest In-Depth Focus on Dairy recaps on the events of 2020 so far, how there has been a rise in popularity of healthy products and also the development of dairy-plant hybrids.
Dr Feng Zhang, a pioneer in plant genome editing, is developing CRISPR-modified plants as a potential solution to the challenge of feeding our rapidly growing population. Here, CRISPR technology expert, Mollie Schubert, discusses his work.
The FAIRR Initiative, a collaborative investor network, has revealed that almost half of the world's largest food retailers and manufacturers now have teams dedicated to plant-based foods, with Tesco and Unilever ranking top.
The studies are said to challenge the common misconception that carbs are bad for diabetes.
One of the biggest challenges in the production of plant -based analogues for meat and fish is the increase of efficiency at lower costs without compromising in texture of the final product.
Motif FoodWorks has partnered with the University of Illinois at Chicago and the University of Illinois at Urbana-Champaign to better understand the properties and sensory experience of plant-based foods.
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
Our latest In-Depth Focus on meat explores how animal free meat is on the rise and a spike in demand for beef mince during the coronavirus pandemic could have lasting financial implications.
A team of researchers believe aquaporins (AQPs) hold the answer to bigger crop yields and more resilient farming assets.
The ingredient innovation company and its collaborators aim to close major gaps in taste, texture and appearance that are said to be critical to the creation of future plant-based foods.
Plant-based cheese, ready meals, seafood and alternatives to eggs are among the biggest opportunities in the plant-based sector, a new ProVeg International survey of over 6,000 consumers has found.
The report ranked the retailers based on their plant-based product assortment, merchandising and marketing.
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
