A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
The Netherlands-headquartered bakery manufacturer has launched a vegan sponge cake mix to help bakers capitalise on the trend that has witness rapid growth over recent years.
Emma Bowe, who has worked alongside Heston Blumenthal and cooked for royalty and prime ministers, told FoodNavigator how she brings forth her experience in the culinary world to create her brand.
Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
France’s Council of State is calling on the European Court of Justice for greater understanding of implications concerning a potential ban of ‘meaty’ denominations for plant-based foods.
A new study with a sample size of 55,504 has found that the more meat a diet consists of, the worse it is for the environment. While vegans had the least environmental impact, followed by vegetarians, it was those with a high meat consumption whose diet...
Nestlé’s Garden Gourmet brand sells meat imitations (think plant-based chorizo or vegan tuna) as well as more plant-forward or ‘vegetable-based’ offerings, such as broccoli patties. Marjolijn Niggebrugge, business head plant-based meal solutions Europe...
While the consumer market for plant-based meat does not completely consist of vegetarians and vegans, choosing a vegan burger over a meat one remains a conscious rejection of meat-eating. This provides plant-based meat with a meaning, its presence in...
The sports performance-enhancing properties of tempeh should be further explored for application in functional foods such as sports drinks, say researchers.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Israeli start-up More Foods, which makes ‘meaty’ products made from pumpkin seeds, is announcing a strategic collaboration with Osem-Nestlé Group subsidiary Tivol.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
Does Meatless Farm’s decision to send employees home for good suggest a particularly challenging period for the plant-based meat sector? Are industry experts hopeful for the future of meat alternatives in the UK and further afield?
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
The taste, appearance, and nutritional profile of plant-based meat analogues can be improved by a single ingredient, according to Belgian start-up Paleo: myoglobin. We catch up with co-founder and CEO Hermes Sanctorum to ask about this novel, animal-free...
From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
Plant-based meat has been in the headlines for all the wrong reasons over the past few weeks, as industry heavyweight Impossible Foods hit back at accusations that the category is failing to perform. Fake news or fake meat? Survey data from Rabobank suggests...
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.
Vegan QSR brand Neat Burger – backed by Lewis Hamilton and Leonardo DiCaprio – is expanding its presence in the UK and the US, with plans to launch into Dubai and Italy, FoodNavigator hears.
While plant-based is still one of the hottest trends in food and beverage, sales and consumer engagement with alternative proteins have slid in recent quarters – prompting some players in the space to rethink their strategy.
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.
Mapping the price differences between animal products and plant-based substitutes in retail suggests the cheapest animal products are now more expensive than their cheapest plant-based counterparts.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.
The Naturist is leveraging hemp to create what it describes as the ‘ultimate formula’ for its sustainable, protein-rich ‘vegan meat’, Crump. FoodNavigator caught up with innovators at the Estonian start-up to learn more about the benefits this ‘underrated...
Two Californian women-owned companies have joined forces to prove that the next generation of plant-based foods can put the climate change fight back into the hands of consumers.
Researchers are warning of a potential vitamin B12 deficiency among vegans and vegetarians at a time when people are embracing plant-based diets for January, known as ‘Veganuary’.
