Market Trends

Bridging products and ingredients innovation to expand the European market for seaweed ©iStock/marekuliasz

Can seaweed make waves in Europe's food sector?

By Katy Askew

There is a strong nutritional and environmental case for increasing consumption of aquatic plants but consumer understanding represents a significant hurdle. Can edible seaweed manufacturers make seaweed an ‘everyday food’ in Europe?

GettyImages/bhofack2

What are the best colour options for plant-based meats?

By Niamh Michail

From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.

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