More than 7,800 exhibitors set up shop at Anuga earlier this month, with sustainable growth a key theme. FDEA’s Sandra Sullivan interviewed several UK producers to understand how they are balancing sustainability with profit.
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…
Harper Adams University and agri-tech firm Flybox are developing a fully modular insect farm designed to create sustainable proteins for the commercial farming sector.
Chief R&D officer at Unilever’s Nutrition Business Group Carla Hilhorst tells Food Manufacture how the brand is using AI to transform the way new products are conceived.
Drinks giant Beam Suntory, fermentation specialist MycoTechnology and food redistribution firm Company Shop have all announced senior appointments in the past week, covered in our latest round-up of people on the move in food and drink.
The Food Standards Agency (FSA) has urged consumers not to use a Sci-Mx Nutrition branded protein powder that was recalled due to it containing potentially fatal levels of caffeine.
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.
The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve.
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.
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.
Experts of sausages, burgers and food forming take a look back (and forwards), as they examine what’s changed and how new technology is influencing the sector with Food Manufacture’s editor.
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.
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.
A new study to test the effectiveness of plant-based proteins in supporting muscle health has been launched by the University of Birmingham and sports nutrition firm, Myprotein.
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.
Widespread confusion about important areas of nutrition exists among UK consumers of all ages, according to the findings of a new survey from the British Nutrition Foundation (BNF).
A new method of extracting protein from tomato leaves could help accelerate adoption of plant-based diets and boost the sustainability of plant-based meat alternatives, according to Wageningen University & Research.
Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.
Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.
Britvic is cutting the sugar content across the six bestselling Rockstar Energy drinks, six months before restrictions on retail promotions of high fat, salt and sugar (HFSS) products start in October.
An outbreak of Salmonella Enteritidis ST11 infections across Europe linked to eggs has led to 272 cases of food poisoning, including 12 in the UK and the source is still unknown.
