Nestlé plans to accelerate the development of plant-based meat and dairy alternatives with lower carbon footprints through a partnership with two key players in the plant protein sector.
As the growth of plant-based products in the UK continues to soar, so does the innovation behind their production. Dr Peter Hynes, new head of R&D at The Meatless Farm Company, discusses the challenges for the company in 2020 and beyond.
Insect farm start-up BeoBia Is hoping to empower consumers to produce their own sustainable sources of protein, but will this home-grown solution see the end of meat production as we know it?
Food and drink manufacturers are being encouraged to take advantage of a £20,000 grant and specialist advice as part of a new government-funded programme from the University of Lincoln.
A two-year research project that aims to help food and drink manufacturers use protein-rich plant-based ingredients more effectively has been launched by Campden BRI.
Start-up Bay’s Kitchen has secured a substantial six-figure investment from the founder of Tangerine Confectionery to develop its range of foods aimed at people with irritable bowel syndrome (IBS).
Greggs’ new vegan steak bake and KFC’s first meat-free burger are just two of the latest plant-based launches in time for Veganuary 2020, featured in this photo gallery.
Perthshire-based Mackie’s of Scotland has launched the “world’s first” haggis, neeps, and tatties flavoured potato crisps to celebrate Burns’ Night later this month.
Manchester-based Drynks Unlimited has launched what it claims is the first British-made 0% lager, making further inroads into the rapidly growing low- and no-alcohol category.
The Dalesman Group has launched a trio of vegan sausage roll mixes in the light of increased customer demand for plant-based alternatives to meat products.
An Exeter company that has developed a biscuit to help prevent and relieve the effects of travel and morning sickness has secured a five-figure funding package from HSBC UK.
