UK natural flavour house International Taste Solutions (I.T.S) has developed a range of natural free from flavour enhancers that replicate the indulgent characteristics of dairy and eggs in bakery products.
‘Don’t get stuck on the same channel’, advises Liz Richardson, managing director and partner at HeyHuman. Rather, the brand expert is encouraging FMCGs to ‘think forward’ and meet demand for changing consumer behaviours.
Vegan nuggets, vegan nachos, vegan Magnums, vegan mayonnaise, vegan cream cakes, vegan Bounty bars and vegan Krispy Kremes... more food brands and retailers than ever hanker for a slice of the plant-based pie.
A new not-for-profit investment company aimed at funding early-stage businesses has launched in the plant-based food space. There is ‘huge opportunity’ to disrupt traditional food sectors, managing director and Veganuary co-founder Matthew Glover tells...
Integrated Food Projects, which provides project solutions for the food and drink industry, discusses what’s next for the much-discussed plant-based trend.
In response to the Veganuary phenomenon, doctors in the UK are encouraging consumers to eat organ meats such as kidneys, liver and offal to help their health and the environment.
Food companies have timed their meat-free product launches just in time for Veganuary, which sees consumers promise to quit animal products for a month.
