Plant-Based Meat

Tackling texture of plant-based proteins. GettyImages/Jovana Stojanovic

Tackling texture of plant-based proteins with non-UPF discovery

By Donna Eastlake

‘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...

Vegan Food Group aims to grow through aquisitions. Image Source: MTStock Studio/Getty Images

Vegan Food Group: VFC rebrands with plans to expand plant-based M&A

By Augustus Bambridge-Sutton

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...

Image Source: We Are/Getty Images

NPD Trend Tracker: 'Veganuary' special

By Augustus Bambridge-Sutton

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...

Plant-based meat shows promise for reducing cardiovascular risk factor

Plant-based meat shows promise for reducing cardiovascular risk factor

By Deniz Ataman

Consuming plant-based meat, rather than its conventional counterpart from animals, is correlated with a “significant drop” in an emerging cardiovascular risk factor in a small study funded by an unrestricted gift from Beyond Meat and presented last week...

Heura collaborated with 450 schools across Spain. Image Source: xavierarnau/Getty Images

Heura collaborates with schools to provide plant-based nutrition

By Augustus Bambridge-Sutton

Plant-based meat company Heura has collaborated with schools across the Iberian peninsula to bring more plant-based meat to the diets of schoolchildren. Across 450 schools, it has introduced plant-based meat into school meals.

How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there? GettyImages/snapphoto

How next-gen protein innovators plan to win over consumers

By Flora Southey

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...

What are consumer attitudes towards plant-based meat alternatives in England? Trade association Alternative Proteins Association has commissioned research to find out. GettyImages/barmalini

What do Brits think about plant-based meat?

By Flora Southey

Survey findings suggest ‘meat alternatives are here to stay’, says Jeremy Coller, president of the alternative proteins trade association that commissioned the research.

Plant-based is a rapidly growing market. Source: ChayTee/Getty Images

‘What is naturalness?’ The future of plant-based food

By Augustus Bambridge-Sutton

Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...

Is plant-based meat on the ropes? / Pic: GettyImages-Barmalini

Should we be worried about the outlook for plant-based meat?

By Katy Askew

Plant-based meat has been in the headlines for all the wrong reasons over the past few weeks, as industry heavyweight Impossible Foods hit back at accusations that the category is failing to perform. Fake news or fake meat? Survey data from Rabobank suggests...

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