Alternative Protein in the repurposed factory in Dresden


German plant in Dresden to mass-produce mycelium protein

By Bethan Grylls

Following the repurposing of a German-based, closed-down brewery, alternative protein manufacturer has confirmed it will soon be capable of producing thousands of tons of mycelium protein each year.

THIS Isn't Chicken Thighs will be available later this month


A first for plant-based chicken thighs

By Bethan Grylls

THIS introduces plant-based chicken thigh alternative which it says is the first product of its kind to be distributed nationally.

Credit: Getty - L-R: Andrew Brookes, ollo & Firn

Short read

UK red tape has ‘killed our innovation’

By Bethan Grylls

In a Westminster session that explored the next steps for novel foods in the UK, founder and CEO of Naturecan UK, explained how his business had been stifled by UK regulation.

ProVeg global CEO Jasmijn de Boo has argued in favour of certain processed foods such as plant-based burgers. Credit: Getty / Hinterhaus Productions


Not all processed food is bad for you: ProVeg

By William Dodds

Global food awareness organisation ProVeg has called for more to be done to reverse the “alarming misconception” that all processed foods are unhealthy.

Almost a third of UK adults don’t want plant-based food that looks like an animal product. Credit: Getty/ArtMarie


Time to ditch the plant-based copycats?

By Bethan Grylls

Almost a third of UK adults don’t want plant-based food that resembles their animal counterparts, finds research commissioned by law firm Browne Jacobson.

As 2024 looms, our editor highlights several key moments of 2023. Credit: Getty/smshoot

Long read

7 big moments of 2023 for food and drink

By Bethan Grylls

As we usher in the new year, Bethan Grylls takes a look back over the course of 2023 and flags seven key moments for the food and drink industry.

The Food Manufacture team headed to Frankfurt to find out the latest trends from FiE 2023. Bottom picture credit: Fi Europe

Long read

F&B trends emerging from FiE

By Bethan Grylls

Plant-based applications with high protein claims were among the key trends at FiE 2023 which took place last week in Frankfurt, Germany.

What does the future hold for alternative proteins? Food Manufacture finds out... Credit: Getty/DronG


What’s next for the alternative protein market?

By Bethan Grylls

The alternative protein market is going through a reckoning typical of any major innovation that requires big changes in behaviour – here’s what two experts believe will happen next…

Shoppers want products to drop the plant-based label in favour of clearer indication of their ingredients


Plant-based puts punters off products

By Gwen Ridler

Consumers are less likely to choose food products that have ‘plant-based’ or ‘vegan’ labels on them, according to research commissioned by dairy-free cheese brand Julienne Bruno.

This month, Jon Poole interviews Chris Kong, Better Nature Tempeh CEO, on how to be an entrepreneurial leader

The Talent Poole

Entrepreneurial leadership

By Jon Poole

Not all leaders are entrepreneurs, however, the behaviours demonstrated by entrepreneurial leaders can be highly impactful. This month, ‘The Talent Poole’ explores entrepreneurial behaviours with Chris Kong, chief executive of Better Nature.

What's happening in the alternative protein market? Credit: Getty/coldsnowstorm

Long read

Alternative proteins: market snapshot 2023

By Bethan Grylls

Despite retail trends showing a fall in demand for alternative proteins, global revenues are projected to surpass $290bn. Here we look at each market segment and the start-ups with big potential.

Are you sure you can claim vegan? Credit: Getty/The_Believer_art

Food Forensics

Vegan lab testing – what to expect

By Alison Johnson

In this month’s Food Forensics column, Alison Johnson looks at the different testing options to confirm your vegan product claims and some interesting outliers you may encounter.

ADM's new Manchester facility


Manchester to home ADM’s food innovation hub

By Bethan Grylls

ADM is opening a Customer Creation and Innovation Center in the UK to further develop food innovation capabilities, with a big focus on enhancing savoury protein offerings.

PlanEat's Protein Poppers take home the grand prize at last night's Ecotrophelia UK 2023


University of Nottingham wow Ecotrophelia judges

By Bethan Grylls

A team of five students from the University of Nottingham have been announced the winners of Ecotrophelia UK, taking home a grand prize of £2,000 and the opportunity to represent the UK in the nationals in Europe.

Europe continues to see investment in sustainable proteins, but the rest of the world hasn't been as luicky


Sustainable protein investment continues growth in Europe

By Gwen Ridler

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.

The UK took 1% of global investment for cultured meat projects. Pictured: 3DBT's pork steak made from cultured cells


Europe lags behind in lab grown meat race

By Gwen Ridler

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.

Zynga: 'There is a clear need to develop and scale a diverse range of alternative proteins to satisfy these varying demands, and we can expect to see some interesting developments in the industry in 2023 and beyond.'


The future of alternative proteins

By Andy Zynga

EIT Food chief executive Dr Andy Zynga explores the future of alternative proteins and the key drivers behind their growing popularity.

Meat alternatives have the potential to shine, but the affordability and misconceptions surrounding safety need to be addressed

Unlocking the potential of alternative proteins: Exclusive podcast

By Gwen Ridler

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.

Could alterntaive proteins be a more sutainable way to feed a rapidly expanding population?


Alternative proteins: The sustainable solution?

By Gwen Ridler

In this exclusive podcast interview, ReNewFood entrepreneurial lead Matthew Hutchinson and Dr Kang Lan Tee, chemical and biological engineering lecturer at the University of Sheffield, discuss the potential of alternative proteins as a replacement for...

Enough and Sacla announced senior appointments in the past week

Enough and Sacla announce senior appointments

By Gwen Ridler

Enough has announced the appointment of a new managing director, as pesto firm Sacla revealed a raft of new hires across its sales, marketing and ecommerce teams.

Quorn workers in Billingham will down tools starting 30 September

Quorn workers strike over pay dispute

By Gwen Ridler

Workers at Quorn’s meat-free paste production factory in Billingham are to down tools next week, after talks over pay broke down.

Eduardo Noronha talks alternative proteins in this exclusive podcast

JBS delves deeper into the world of alternative proteins

By Gwen Ridler

In this exclusive podcast interview, JBS global head of innovation and operational excellence Eduardo Noronha discusses the meat processing giant’s plans for alternative proteins across plant-based, fermented and cultivated meat.


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