Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Researchers have developed a comprehensive index that measures the degree of naturalness in foods. The integrative tool could “significantly improve transparency, simplicity, and trust in the food marketplace,” Hero Group’s Luis Manuel Sánchez-Siles tells...
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
Packing a powerful nutritional punch, brown rice sprouts are unique ingredient poised to become the ‘next superfood’, plant-based producer MozzaRisella believes.
As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.
US-based Ocean Hugger Foods says it will launch plant-based alternatives to raw tuna and freshwater eel in the UK this year to meet growing demand for vegan seafood.
The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
