Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
We speak to two leading packaging manufacturers about the materials, formats and branding choices that plant-based milk manufacturers are eyeing in 2024.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Food and beverage major Nestlé Professional claims there is a need to move away from marketing keywords such as “plant-based” and focus on elevating the taste of alternative protein products to boost “natural” uptake and sector growth.
The term ‘ultra-processed’ is increasingly used to describe the ‘unhealthiness’ of a product, particularly in the context of plant-based meat. But how processed a food is reveals nothing about its nutritional impact, contends new research.
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
In the European Commission’s final text published this week, any mention of methane reduction has been omitted. So have links between dietary patterns and GHG emissions, critics lament.
Emerging technologies such as 3D food printing (3DFP) are unlocking opportunities to develop nutrient-rich and personalised plant-based substitutes for traditional meat, say researchers.
Alt-protein companies that heavily relied on venture capital (VC) funding are now taking a more holistic approach, including leveraging more non-dilutive financing options, to build their business in 2024, a panel of investors shared during a recent webinar...
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.
Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
How can manufacturers improve the nutritional credentials of plant-based milk and dairy? Tune into FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to find out.
Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told...
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
Paper and oil may be an unlikely match, but margarine major Upfield has managed to marry the two in developing the ‘world’ first’ plastic-free, recyclable tub for plant butters and spreads.
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
Plant-based meat company VFC (Vegan Fried Chick*n) has rebranded. Following several acquisitions in 2023, it is now Vegan Food Group, and aims to grow through acquisitions into a larger, more versatile and further reaching part of the plant-based meat...
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.
Plant-based beverages may be considered suitable alternatives to their dairy counterparts but must overcome challenges related to flavour, consumer health, stability and nutrient dissolution, say researchers in Singapore, the UK and China.
European cultivated chicken ingredients may soon be winging their way to Asia if Vital Meat is successful in its novel food regulatory submission to the Singapore Food Agency (SFA).
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...
A plant-based diet may have the potential to lower the risk of gestational diabetes mellitus (GDM) during pregnancy, according to researchers in Fujian Province, China.
Protein consumption is vital to our muscles, as it stimulates the process of producing new muscle proteins, also called muscle protein synthesis. A new study suggests that this process is stimulated to a higher extent following the consumption of a meal...
Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
A new association in Finland brings together a range of companies to promote the consumption of plant-based meat, and educate the public about its benefits.
After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
The pantry staple by The Kraft Heinz Not Company features a plant-based sauce made of fava bean protein and coconut oil powder in two flavors—original and white cheddar—priced at $3.49 a box on shelves this month and continuing its rollout in early 2024....
The food and beverage industry is inherently linked to the climate crisis, responsible for at least a quarter of global greenhouse gas emissions. The COP28 summit, held this year in Dubai, UAE, focuses more significantly on food than in previous years.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context – what meals the plant-based substitutes are used in – is highly significant to how they receive it.
The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.
In its 2024 budget, the German Government has allocated €38m for the promotion of precision-fermented, plant-based and cultivated meat and dairy alternatives.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
A recent study published in medical journal The Lancet has found that ultra-processed food (UPF) consumption is often linked to multimorbidity. However the study found no link between multimorbidity and consumption of UPFs including breakfast cereals,...
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.