Beyond Meat will start making its plant-based meat substitutes in Europe next year, marking its first production plant outside of the US, and has also announced a deal with German discount supermarket Lidl.
A group of US dietitians and physicians has blasted a report from doctors in Belgium which stated that raising children on a vegan diet was "unethical" and should be a criminal offence.
As the sustainability agenda rises in the food industry, innovators are increasingly looking at ways of swapping out meat for a plant-based counterpart. FoodNavigator explores three innovations in the sector: microalgae omega-3, scalable mycoprotein,...
Pret A Manger’s plans to buy rival Eat and turn the chain's 94 stores into vegetarian outlets illustrates the surging demand for plant-based and sustainable foods, according to Ecovia Intelligence. We spoke to the research company ahead of the Sustainable...
Just days after US-based Beyond Meat went public on the Nasdaq Stock Market, the company’s lead scientific advisor Joseph Puglisi opens up about the 'sensory experience', marketing techniques, and public health drivers behind The Beyond Burger.
A plant-based diet cuts heart failure risk by over 40%, claims new research which strengthens the case that an intake of mainly of fruits and vegetables can reduce risk of heart disease.
There is growing demand for vegan status, 100% natural processes, and transparency across the supply chain, ingredients supplier Plant Lipids UK tells FoodNavigator.
Ex-model Heather Mills speaks to FoodNavigator about the expansion of her company VBites, which recently acquired a facility in northeast England for the manufacture of meat-free vegan meat substitutes for the global market.
Ingredients supplier Tate & Lyle takes us behind the scenes at its application centre in Lübeck, Germany, to try a number of vegan, reduced-sugar and clean label prototypes.
London-based sushi company Ima has developed a vegan ‘salmon’ sushi set that it says will be a “game changer” for the market. FoodNavigator caught up with founder Jessica Chan to find out more.
From a functional, on-the-go apple cider vinegar juice, to a two-ingredient vegan butter, and gluten-free Japanese rice flour for French bakers. FoodNavigator looks at what is trending in Europe's new product development space.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
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.
The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.
While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
While many vegans are not overly concerned at finding products that resemble non-plant based foods, those experimenting with vegetarian, vegan or flexitarian lifestyles are often looking for plant-based foods similar to those they are cutting from their...
90% of US vegetarians are considering veganism, even though half of US vegans are dissatisfied with their food choices. With less structured diets trending among young consumers, food brands need to innovate and expand their offerings, according to a...
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
UK vegan pizza company Purezza is planning to set up a facility to produce a dairy-free mozzarella cheese alternative after winning a £35,000 ($45,500) prize from Bran Investments.
Illinois-based Edlong showcased a handful of its 250+ dairy-free flavors at the IFT expo last week, highlighting a national trend in consumer demand for vegan options.
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.
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
