Alternative proteins

iStock/fordeno

Vegan hard-boiled egg developed by Udine students

By Katy Askew

Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients.

©iStock

Love Taste Co. on ‘explosion’ in demand for veggie smoothies

By Katy Askew

Love Taste Co. started as a smoothie stall in London’s Borough Market. Today, it generates retail sales approaching £40m a year. Founder Richard Canterbury talks growth, flavour trends and the “explosion” in demand for vegetable-based smoothies.

© iStock/Nadore

Flavour pairing with plant proteins: What’s best for your product?

By Niamh Michail

Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.

©Creditcount_kert/iStock

Europe leads in innovation as meat-free demand grows

By Katy Askew

Demand for alternative proteins – beyond traditional meat, fish and dairy sources – is expanding across Europe as consumers turn to products they view as healthier and more environmentally friendly and food makers work to drive excitement through innovation.

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