Food and drink firms from across Europe descended on Plant-Based World Expo Europe at the London Excel Centre to learn more about the latest trends in the sector. Here are four of our takeaways from this year’s show.
Plant-based meat manufacturers should reuse equipment and buildings built for other parts of the industry in order to scale up production and meet future demand, according to a new report.
The meaning of sustainability has evolved to encompass a whole host of other focuses. Do we need to untangle these once separate issues, or are we all responsible in delivering to this new meaning of sustainability?
MOMA Foods is helping to fund a PhD studentship at Teesside in an effort to optimise its ingredients and lead the way in sustainability, which will see the duo developing a new monitoring tool.
Food Manufacture’s editor hears from Meatless Farm’s CEO and founder, Morten Toft-Bech on the three food and drink trends he foresees dominating our industry.
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.
Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.
Plant-based innovation is continuing to boom with McDonald’s entering the market with Beyond Meat and Meatless Farm partnering with pea protein supplier Equinom.
