Increasing numbers of Europeans are adopting vegan and vegetarian diets. As power continues to shift from big brands to shoppers, food makers and retailers are stepping-up their response to this long-term trend and building excitement in the European...
FOOD PROTEIN VISION 2018 PREVIEW - MARCH 6-9, AMSTERDAM
As the UK organic sector hits a record value of £2.2 billion (€2.47bn), what's the secret to its success? Six trends are influencing our food choices today - and organic fits into all of them, says the Soil Association.
Food makers need to scrutinise what is fed to the livestock used in their products in order to develop a more sustainable production system that will be able to feed the world’s growing population, forecast to reach 9bn people by 2040, a new report by...
"It is quite clear that nutritionally soy milk is the best alternative for cow’s milk in the human diet,” according to McGill researchers who compared the plant-based milk alternative to almond, rice and coconut milks.
The vegetarian and vegan sector continues to be one of the fastest-growing segments in the German food and beverage market, as popular diet choices are supported by an up-tick in product development. What are the best opportunities to grow in the market?
Last year French President Emmanuel Macron said he wanted France to become a start-up nation. FoodNavigator headed to La French FoodTech's incubator in Lyon to meet some of the rising food stars of La French Tech.
Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.