Plant-based manufacturer Meatless Farm owes more than £2m to a mixture of creditors, employees and HSBC bank, according to a new report compiled by administrators.
Food and drink industry bodies have welcomed news that the facilities of vegan food producer Plant & Bean were sold to two businesses owned by vegan activist Heather Mills.
From vegan proteins ‘genetically identical’ to the ones found in milk to the growth of microalgae in the pet food market, we run-down some of the latest innovations in food and drink ingredients.
The recent string of high-profile closures in the meat alternatives market is not the end of a ‘fad’ but plant-based is reaching a mass tipping point where not every producer is going to make it, according to non-dairy cheese producer Julienne Bruno.
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.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
Further investment in sustainable manufacturing processes is needed to meet growing demand for alternative proteins sources, according to a new report from consultancy Niras.
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.
Sir Charles Godfray led the keynote speech at this year’s City Food & Drink Lecture as he explored how we can address the biggest challenges of our time – feeding the population, while being sustainable and promoting healthy options for all.
Manufacturers need to move the focus away from making plant-based replacements for meat products and instead make alternatives that can stand up as desirable food in their own right, according to FMCG Gurus head of research and insight Mike Hughes.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
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?
This has been highlighted by The Kerry Health and Nutrition Institute (KHNI), which has identified 10 key health and nutrition trends set to shape the industry.
Naylor Nutrition, part of Naylor Farms, the coleslaw cabbage farm, has started the build of a €38m facility in Lincolnshire which will produce three brassica-based protein ingredients.
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.
Plant-based, sustainability concerns and treats were three key trends driving new product development in the dog food, according to functional wheat products manufacturer Trigea.
According to FrieslandCampina Professional’s latest global trend report, three trends are set to rule 2023 food and beverages. Find out more about Weastern Wonders, Conscious Curiosity and Sensory Novelty here.
As the plant-based community celebrates another Veganuary, we take a look at some of the new launches from the sector in this round-up of plant-based new product development.
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.
As the world emerges into 2023 following a year of perma-crisis, Food Manufacture explores what the coming 12 months have in store for the meat industry and what role cultivated animal proteins have supporting the industry and the growth of plant-based...
With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023.
As we enter the new year, Food Manufacture examines three key ingredients challenges and opportunities for the food and drink sector, from rising costs and purchasing habits, to the food safety risks of climate change, and the potential of precision fermentation....
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...
Plant2Food, a science platform from the Novo Nordisk Foundation, is inviting UK food companies to collaborate on plant and food science and share new knowledge.
Consumer trust in plant-based, developing meat-like flavour and texture and the rapid development of new fermentation technologies are all driving the continued rise of alternative proteins.
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.
Alternative proteins firm Planted has successfully closed a series B financing round of £61m, the largest funding round for the ‘faux meat’ manufacturer to date.
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.
