Food ingredients company MicroLub has completed a successful £3.5m funding round to support the next stage of development for its fat and oil replacement technology.
Biotech firm Infinite Roots has secured €2.6m (£2.17m) of investment to support a new project to upcycle waste whey into feedstock for alternative proteins.
EU member states are unable to stop food manufacturers from labelling vegetarian foods with ‘meaty’ names, according to a new ruling from the European Court of Justice (ECJ).
Revo Foods has unveiled the ‘world’s largest’ 3D printing facility to date, reportedly the first production site able to apply 3D food-printing technology on a large scale.
Health, costs and fakeaways continue to be a big hits among new product launches, as Food Manufacture rounds up the latest food and drink SKUs to hit UK retailers.
Danish firm MATR Foods has signed a €20m loan agreement with the European Investment Bank (EIB) to expand production of its plant-based meat-alternatives.
Although most beer is vegan, it’s not always necessarily a quality brewers write home about. Here we look at whether this is a trend worth shouting about and how the brewers are making it without animal-based ingredients.
EIT Food has launched an ‘Open Innovation Challenge’ to discover new ways of transforming agrifood byproducts into pet food, in partnership with Mars Petcare.
Food Manufacture explores the latest trends in pet food development and the driving forces behind consumer purchasing decisions when it comes to feeding the furrier members of their families.
New research has shown that the greenhouse gas emissions associated with global food supply chains could be reduced by 17% if consumers in affluent countries shift towards more plant-based diets.
SHICKEN founders Parm and Satvinder Bains tell Food Manufacture about their longstanding commitment to the creation of authentic Asian plant-based dishes and how they grew from a kitchen start-up to build a multi-million-pound business and a state-of-the-art...
John Shepherd, co-founder of plant-based protein manufacturer Myco, discusses the firm’s debut product range and the development of Hooba, the basis of its meat alternatives which is made using oyster mushrooms.
With insights from across the food processing industry, Food Manufacture explores how ingredient sourcing has changed with a view towards sustainability, before learning more about the major trends driving innovation and change.
Global food awareness organisation ProVeg has called for more to be done to reverse the “alarming misconception” that all processed foods are unhealthy.
