Alternative proteins

Nestle's plant-based Garden Gourmet Incredible Burger

Food for thought

Activists should embrace allies in the move to plant-based meats

By Bruce Friedrich, executive director of the Good Food Institute

Activists should take a pragmatic approach and be willing to work with 'big food' in order to support an increase in consumption of plant-based options, Good Food Institute (GFI) executive director Bruce Friedrich suggests.

Getty | Rimma Bondarenko

Protein potential: Exploring the opportunities

By Nikki Cutler

While its essential for healthy ageing, protein’s ability to repair and grow the body only scratches the surface of the nutrient’s potential. Nandi Proteins is one of the companies exploring that potential.

Picture: White Castle

'People will start to see plants as filling and delicious, providing protein and satiety...'

Is the plant-based trend gaining traction in restaurants? The GFI unveils its annual scorecard

By Elaine Watson

High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...

Swedish Temptation's Bärta burger

Split pea start-up targets sustainable tempeh market

By Flora Southey

A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.

© GettyImages/Westend61

Roquette looks to plant milk category for future pea potential

By Niamh Michail

French pea protein supplier Roquette believes pea protein could make waves in the booming plant-based dairy alternative category. “It’s a big market, and there’s more innovation to come," says its head of pea protein.

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