Proteins, non-dairy

The market has received a boost with the reopening of gyms and leisure centres

Digital feature: long read

Sports Nutrition trends

By Michelle Perrett

Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.

Restaurants need to evolve their plant-based offer beyond the burger, Quorn argues

Top plant-based restaurant trends outlined by Quorn

By Rod Addy

Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.

One of Framptons's bottling lines

Contract manufacturing profile: Framptons

Hatching a plant-based future

By Rod Addy

Framptons is a contract packer and manufacturer for well-established brands. Its flexibility and adaptability have ensured its longevity and it has expanded its capacity in plant-based ‘milk’ production thanks to trailblazing investment in a SIG Combidome...

Consumers are showing great interest in protein-rich drinks, such as tropical protein water, as well as foods

How to make the most of the protein trend

By Rod Addy

Taste and health and wellness are the largest trends associated with protein-rich foods as the 'protein revolution' offers product developers 'exciting opportunities', according to Kerry Group.

Investment in cultured meat technology hit $506m in the first half of 2021 Source: iStock photo Credit: LamiadLamai

Digital feature

Alternative proteins: cultured meat versus insects

By Rod Addy

Cultured meat is attracting substantial financial, industry, and even celebrity, backing and media coverage, but can commercial production levels be achieved and how do insects compare as an alternative protein source?

Buttriss: 'The overall package of nutrients needs to be centre stage'

Nutrition opinion

Nutrition a vital consideration in food system transformation

By Judy Buttriss

Amid concerns about the urgency of tackling climate change and the environmental impact of food systems, the fundamental importance of food as a source of nutrition and a means to good health is sometimes overlooked.

Ruangsorn: 'Gap in the market for smoothies that contain vitamin D and iron'

High protein smoothies make Ecotrophelia finalist list

By Gwen Ridler

High protein smoothies packed with berries in eco-friendly packaging derived from edamame beans secured University of Surrey's two person team Edam & Eve a finalist place in Ecotrophelia UK. Team lead Ruangfah (Minnie) Ruangsorn explains more...

Buttriss: 'We need to change the way we produce and consume food'

Nutrition Opinion

National Food Strategy Part 2: positive but chances missed

By Judy Buttriss

Part 2 of Henry Dimbleby’s recommendations to Government for a National Food Strategy, published on 15 July are ambitious and positioned to address the major challenges facing the food system: climate change, biodiversity loss, land use, diet-related...

British entrepreneur Henry Dimbleby is the author of the National Food Strategy

National Food Strategy Part 2: reactions

By Rod Addy

The National Food Strategy Part 2 has provoked mixed reactions, with big grocery retailers backing calls for mandatory reporting of key information, while others have criticised sugar and salt tax proposals.

Dimbleby: 'We must now seize the moment to build a better food system for our children and grandchildren'

National Food Strategy Part 2: sugar and salt tax plans

By Rod Addy

The National Food Strategy Part 2 has been published, revealing proposals for a sugar and salt tax on all processed products, except ingredients for home cooking, and on foods sold through foodservice channels.

James Maguire

Trade body Pulses UK appoints new president

By Jerome Smail

James Maguire has been named as the new president of Pulses UK, the trade association representing the processors and users of British-produced pulses.

Conference speakers include representatives from Marks & Spencer, Tyson Foods, Meatless Farm, Mintel, Algenuity and Winterbotham Darby

Plant-based event tackles functional and nutritional issues

By Rod Addy

Functional and nutritional issues surrounding plant-based proteins and ingredients will be a core topic at Food Manufacture's virtual conference The Future of Plant-based Proteins: Roots of Further Growth on 31 March.

Speakers at Food Manufacture's plant-based proteins conference include representatives from Marks & Spencer, Tyson Foods and Meatless Farm

Plant-based NPD – and plant-based proteins event a week away

By Rod Addy

Sausage brand Richmond and freeze-dried ingredients specialist European Freeze Dry have announced plant-based launches, while just seven days remain for potential delegates to register for Food Manufacture's plant-based proteins conference on 31...

Plant-based meat, egg and 'dairy' investment trebles

Plant-based meat, egg and 'dairy' investment trebles

By Rod Addy

Plant-based meat, egg and 'dairy' attracted the most alt-protein investment globally in 2020, claims the Good Food Institute (GFI), whose foodservice and supply chain manager Zak Weston is presenting at Food Manufacture's virtual plant-based...

Buttriss: Bioavailability of vitamins and minerals one important consideration

Nutrition opinion

There is more to eating healthily than protein intake

By Judy Buttriss

Widely recognised is the importance for health of plenty of plant-derived ingredients – vegetables, fruit, grains, oilseeds and pulses – combined with more moderate amounts of animal-derived foods for the wealth of essential nutrients these provide.

Buttriss: 'Investment in plant research involving a multidisciplinary research team can help tackle major public health challenges'

Nutrition opinion

Plant-based benefits: ‘super pea’ may help tackle diabetes

By Judy Buttriss

Recently there has been considerable interest in peas (Pisum sativum) as a plant source of protein. But new research indicates resistant starch – found in some peas – may help control blood sugar levels and reduce the risk of Type 2 diabetes, the incidence...

Van de Bovenkamp: 'We we are really trying to focus on things like fava beans and pea protein'

Tyson Foods Europe outlines Raised & Rooted plan

By Rod Addy

Tyson Foods Europe has outlined more details about the roll out of its plant-based, vegetarian Raised & Rooted brand, including target customers and consumers and how it fits its sustainability strategy.

Taylor: 'Over 80% of our ingredients are grown in the EU and the majority from right here in the UK'

Development hub

Keeping it real at Purition

By Ellie Woollven

Purition founder Edward Taylor explains how the company is taking a different tack to other protein powder companies and is not afraid to stand by its principles.

Are insects the future of protein, or will they coexist with meat?

Home-grown insects: the end of meat?

By Gwen Ridler

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?

The Rebel Whopper has launched in the UK, but it's not suitable for vegans

Rebel Burger launches in the UK

By Gwen Ridler

Burger King’s plant-based Rebel Whopper has landed in the UK, offering consumers a meat-free alternative to one of its most popular products.

New labelling guidelines for insects have been launched by the IPIFF

Insect-based food labelling guide launched

By Rod Addy

A guide on EU labelling standards for insect-based foods has been published by the International Platform of Insects for Food and Feed (IPIFF) on its website.

Investment into R&D dented Quorn Foods’ 2018 profits

Quorn Foods’ R&D investment dents profits

By Gwen Ridler

Investment into research and development (R&D) saw meat alternatives manufacturer Quorn Foods take a £5m hit to its profits in its financial results for the year ending 31 December 2018.

Lucy Wager's Pudology is one of the brands taking advantage of the free-from desserts sector

Development hub

The pull of free-from puddings

By Ellie Woollven

As vegan, vegetarian, and flexitarian trends take hold, start-up firms are capitalising on the free-from puddings sector.

Investors are looking to put their money into meat-alternatives producers

Time is right for meat alternative start-ups

By Gwen Ridler

Now is the perfect time for start-ups in the alternative meat sector, as a growing number of investors look to fund businesses within the market, according to the head of investment at CPT Capital.