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Burcon, Nestlé and Merit Functional Foods Corporation have partnered to accelerate the development of plant-based meat and dairy alternatives with a favourable environmental footprint.
Research commissioned by Vegetarian brand Linda McCartney's has revealed current consumer thoughts of going 'meat-free' and the key drivers behind the switch.
The new labels, designed to help consumers understand the environmental impact of their diet, will reportedly start appearing on products from June 2019 and on the entire Quorn range by 2021.
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
With research showing a rise in consumers checking nutritional labelling on dairy products for reduced sugar and higher protein content, Will Cowling, Marketing Manager at FMCG Gurus, explores how consumer choices in France are changing.
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
The new ‘future-proof’ protein foods will be made from plants, fungi, byproducts and residues.
A set of toys hopes to normalise sustainable food strategies for the future by integrating them into children’s lives.
A study has investigated a wood-derived yeast as an alternative protein source in dog food.
Dr Adam Charlton from Bangor University looks into research activities on recovering food standard proteins from crop wastes.
We discussed Nature’s One novel approach of using organic pea protein in baby and toddler formulas with the company's CEO, Jay Highman.
As the health conscious craze continues to surge in popularity among consumers, the demand for clear labelling and nutritious, buzz-word ingredients becomes ever more important.
A new 'butter' formulation has been developed that is approximately one-fourth the calories of regular butter.
Factors such as its low allergenic potential, as well as nutritional and functional advantages, have boosted the pea protein market.
