Amid slowing sales and consumer concern over taste and ingredients, plant-based meat research teams are looking again at their recipes.
In a world flooded with dietary information via news outlets, ad-hoc influencers and rampant social media-fuelled misinformation, navigating the nuances of ultra-processed foods (UPF) and plant-based ...
The narrative around the plant-based category has shifted from early optimism to growing pessimism over the last few years.
The new Bezos Centre for Sustainable Protein aims to solve bottlenecks in a range of alternative meat areas, including ...
A new report from the European Consumer Organization BEUC, “Unwrapping Veggie Burgers”, examines the growing popularity of plant-based meat alternatives in Europe and their potential to diversify ...
GoodMills Innovation has launched GoWell® Tasty Protein, a new plant-based protein blend for use in baked goods.
Showcasing various plant-based fare, VNutrition explored global culinary traditions to outline 10 meals traditionally ...
French cuisine has a reputation for being meat- and dairy-heavy, but that doesn’t mean you have to miss out on the country’s ...
Vow Brands, Tender Food and Asentia share their strategies on improving production efficiency and consumer acceptance of ...
Dutch startup Mosa Meat has filed a novel food regulatory application to sell its cultivated beef fat for blended meat in the ...
Despite increased demand, plant-based meat substitutes frequently call for costly ingredients, sophisticated manufacturing techniques, and cutting-edge technology. Prices are greater as a result ...