Alternative proteins

Zak Weston: 'All the research suggests it’s best to integrate plant-based items on the main menu, and promote them as enticing and delicious, not something that represents a sacrifice..' (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.

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