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.
Food Manufacture rounds up the latest new product launches which includes a £10m investment from Highland Spring, pea protein peanut butter from Whole Earth, themed boxes from Graze, and more…
Food technology firm Planted has announced the launch of its fermented plant-based ‘steak’, produced at its brand new facility in Kemptthal, Switzerland.
The Italian agriculture minister Francesco Lollobrigida has confirmed that the government is in discussions with plant-based meat companies about the impending ban on the use of ‘meaty’ product descriptors.
Marlow Foods, the manufacturer of Quorn meat substitutes, has boosted the sustainability and quality of its products as part of a Knowledge Transfer Partnership (KTP) with the University of Teesside.
The global vegan flavours market is set to grow to $11.08bn (£8.7bn) in 2024 thanks to health-conscious consumers and is set for continuous growth over the next 10 years, according to new research.
A Freedom of Information (FoI) request submitted by plant-based protein manufacturer Myco has revealed the lack of action to tackle the continued presence of single use plastics in the UK.
Food Manufacture looks at how vegan labelling has caused confusion among food hypersensitive (FHS) consumers and asks experts what more can be done to ensure that people suffering from allergens feel safe and informed.
