From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.
France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
The Swiss flavours and fragrances company has coined the technology ‘PrimeLock+’, as it says it brings the visual appeal of beef fat to plant-based products, while allowing for controlled fat and flavour release during the cooking process.
The UK’s advertising watchdog has received a complaint from The Vegan Society, which claims AHDB’s ‘We Eat Balanced’ campaign is likely to mislead members of the public.
The dairy aisle is in a period of transformation, as an increasing number of animal-free alternatives compete for shelf space. If we were to fast forward a decade, what would it look like then? Tim Geistlinger, Chief Scientific Officer at animal-free...
Spanish start-up Novameat has developed what it claims to be the biggest cell-based meat prototype in the world. FoodNavigator catches up with founder and CEO Giuseppe Scionti to talk R&D, investment, and collaborating with Michelin-starred Disfrutar.