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.
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 resembles their animal counterparts, finds research commissioned by law firm Browne Jacobson.
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…
According to Innova Market Insights’ Global New Productions Introductions report, almonds have held onto the number one spot as most used nut in European product releases.
Food scientist Zuzana van Beveren tells Food Manufacture a little about herself and her role at Cargill in the first of our new series 'All in a Day's Work'.
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.
Plant-based meal delivery box company, allplants, has launched a new campaign using AI-generated images to challenge pre-conceived ideas around ready meals.
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.
EU and national governments have committed £406m (€477 million) to the development of alternative proteins, new Good Food Institute (GFI) figures have revealed.
Following the announcement of its plans to create the world's largest cultivated beef facility, JBS' Eduardo Noronha talks about how the company will be helping drive cultured meat to market.
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.
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 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.
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.
Further investment in sustainable manufacturing processes is needed to meet growing demand for alternative proteins sources, according to a new report from consultancy Niras.
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.
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.
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 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.
Scottish food tech firm Enough has completed construction of its flagship non-animal protein facility, reportedly one of the world’s largest of its kind.
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.
Up to a third of UK consumers are willing to try lab-grown meat and a quarter would try insects, according to new research by the Food Standards Agency (FSA).
