At the Bread and Jam festival in London last week, we saw a range of start-ups try to plug perceived gaps in the market, in ingredients, cheese and alcoholic drinks.
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
Margarine major Upfield – owner of spread brands Flora, Lätta, and I Can’t Believe It’s Not Butter – is investing €50m in a new Food Science Centre in Wageningen, the Netherlands. The centre will focus on sustainability, health, and taste in plant-based,...
Action on Salt bemoans a ‘shocking truth’ about the salt content and ‘dismal lack of nutritional information available’ in 290 plant-based and vegan meals collected from a total of 45 restaurant, takeaway, fast food and coffee chains.
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
