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American ice cream company, Cold Stone Creamery has teamed up with Danone North America – a food and beverage company known for its plant-based products – to launch its first ever vegan ice cream.
Burger King has become the latest fast-food brand to launch plant-based items on its menu after it announced it will sell vegan nuggets in all its UK stores.
Two leading experts discuss several detection methods, including ATP, ATP+AMP and A3, for efficient and rapid hygiene monitoring, and explore a new way to set benchmarks.
Research conducted by Barry Callebaut has revealed a considerable number of respondents are open to trying plant-based chocolate from time to time, as the sector continues to show considerable growth.
The research suggests that if the majority of a menu is made up of plant-based foods, then people who usually eat meat are more likely to choose plant-based option.
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
Action on Salt claims the salt content of some plant-based foods is too high and is urging UK Government to mandate levels.
With the demand for plant-based products rocketing and as the call for protein-rich alternatives increases, Professor Chris Elliott questions whether history will repeat itself, as he warns of another melamine scandal.
The rise in plant-based food consumption was largest amongst younger generations, and women were also more likely to go plant-based than men.
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
Four researchers outline the benefits and food applications for pea and fava, as they highlight these two pulses’ nutritional and innovative qualities.
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
