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Plant-based alternatives haven’t taken over….yet
A study has found that despite plant-based meat alternatives sales rising, traditional meat products are still firm favourites.
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Plant based
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A plant-based diet could be even better for you than you think
New research has found that eating healthy plant-based foods may lower the risk of developing type two diabetes.
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Plant-based products profiting
New data has revealed that plant-based food retail sales have increased greatly in the last year, with some plant-based products outselling their conventional counterparts.
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Beyond Meat and PepsiCo launch first product from Planet Partnership
Beyond Meat Jerky is the first product to launch from the Plant Partnership between Beyond Meat and PepsiCo, and will hit stores in March 2022.
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New launches in the food and beverage industry: March 2022
With National Salt Week and Caffeine Awareness Month taking place, launches of note for this roundup include low in salt seasoning and matcha-infused drinks. We also see UK companies gearing up for HFSS regulations.
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What are health conscious consumers looking for in 2022?
New research from food broker, Presence, has revealed five key trends driven by the health-conscious consumer movement, including gut health and an uptake in mushrooms. Find out about all five here.
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Britain’s plant-based voice
Marisa Heath gives an overview of the Plant-based Food Alliance UK’s goals – a new coalition of organisations from Britain’s plant-based food and drink sector.
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Ingredients – low/no alcohol, nutrition and plant-based
This edition of our Ingredients In-depth Focus features the expertise of three food and drink leaders - Barbara Bray, Marisa Heath and Christopher Lackner.
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Bakery insights for 2022
BBF Limited's CEO forecasts the hottest trends influencing the bakery market this year, plus an interview with pastry chef come entrepreneur, Tasmin Robinson, on how baking kits will fare post-lockdowns.
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New Food Issue 1 2022
Dry January may no longer be contained to just the first month of the year as alcohol-free choices become more popular. Plus, a look at new genomic techniques, sugar policy and digital twins. All in this issue of New Food!
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Why are consumers and manufacturers choosing almonds?
With plant-based alternatives showing no sign of slowing down in terms of growth, New Food asks why one nut seems to be dominating as a key ingredient.
news
Bel reveals extended carbon reduction commitments
Multinational cheese producer, the Bel Group, implements new initiatives in order to reduce its carbon footprint, including a pilot programme on cow feed to tackle methane emissions.
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Does offering more meatless options result in a permanent switch?
A study looking at thousands of cafeteria meal choices has found that increasing the vegetarian options also increases the proportion of plant-based purchases greatly without affecting overall food sales.
podcast
Episode Twenty: What’s more sustainable – a meat-based diet or a vegan one?
One of the food industry's most difficult questions is tackled head on by New Food's editorial team.
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Plant-based power: restaurants embrace Veganuary
A record-breaking two million people pledged to take part in Veganuary and restaurants around the world are keen to take part with a plethora of vegan launches - but is it too good to be true?
