With 2020 sugar reduction targets still beyond the food industry’s reach, is taxation becoming a reality and what is stopping manufacturers from reaching those elusive goals?
Barry Callebaut – the chocolatier behind the launch of ruby chocolate – has launched a completely dairy-free chocolate into its Plant Craft range of products.
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.
