European investment in sustainable proteins – including plant-based and cultivated meat – grew 24% last year despite global economic turbulence, but Government was urged to step up their game in supporting this growing sector of industry.
UK cultured meat projects took home the fifth highest share of global investment, but Europe is lagging behind the rest of the world when it comes to lab grown meat, according to a new report by R&D tax relief specialist GovGrant.
According to FrieslandCampina Professional’s latest global trend report, three trends are set to rule 2023 food and beverages. Find out more about Weastern Wonders, Conscious Curiosity and Sensory Novelty here.
With the Food Manufacturing Awards nearing, Food Manufacture caught up with one of our previous winners to find out more about their story, how their business is faring and what impact the awards had...
Food Manufacture’s Bethan Grylls speaks to several experts to find out how inflation, climate change and supply chain woes will influence buying behaviour, new product development and operations in 2023.
ReNewFood’s entrepreneurial lead Matthew Hutchinson and professor Dr Kang Lan Tee from the University of Sheffield discuss the steps alternative proteins need to take to become the leaders in the market in the second part of this exclusive podcast interview.
Food Ingredients Europe 2022 brought together innovators from across the food and drink industry to discuss the future of ingredients and the key issues affecting the sector. Here are seven of Food Manufacture’s key takeaways from the event.
Food and drink firms reported sweeping reductions in sugar in the Government’s Sugar Reduction Programme: Industry progress update, but criticism was levelled against the industry for its inability to meet voluntary targets.
As the Government push for non-HFSS products and the consumer demand for healthier lifestyles in the wake of the Covid-19 pandemic brings new challenges for food manufacturers, how can they meet these demands while offering products that still have a...
Sustainability and health concerns are driving consumers to plant-based meat alternatives, but the taste experience of these products continues to fall short, research carried out by Kerry has revealed.