Norm perceptions – what one perceives as ‘normal’ – differs between both individuals and groups of consumers, including when it comes to meat consumption. One’s meat consumption habits can affect these perceptions. A new study explores how different groups...
Consumers are paying more attention to what’s on their plate, including when it comes to plant-based meat. The more they query ingredients lists, processing methods, and nutrition profile, the more influence they will have on the category, suppliers suggest.
As alt-protein companies respond to changing industry dynamics, many brands are examining how best market products and respond to consumers needs, a panel of experts shared at the Bridge2Food Summit Americas.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
FrieslandCampina Ingredients has released a new report revealing five trends and developments it said are set to drive the evolution of the food, drinks and supplement industries in 2022.
A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.
Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...
For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?
The UK has observed a temporary slowdown in the meat reduction trend, according to Mintel, who says processed meat sales are booming amid the COVID-19 pandemic.
Processed meat is well consumed in Europe – but overconsumption is associated with certain health risks. An EIT Food project from the University of Reading and APB in the UK, Aarhus University in Denmark and the Spanish National Research Council in Spain...
Flexitarian consumers are a key segment driving the plant-based boom. But while this group might be motivated to reduce their meat consumption by health and environmental concerns, taste remains king. Could the development of ‘hybrid’ products, containing...
The food industry needs to adapt to a paradigm shift among consumers away from traditional diets, according to speakers at the recent FiE show in Paris.
The collaboration will see agri-food giant Avril Group and Royal DSM produce a complete rapeseed protein with “excellent emulsification” and “outstanding foaming” properties.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.
