A new study with a sample size of 55,504 has found that the more meat a diet consists of, the worse it is for the environment. While vegans had the least environmental impact, followed by vegetarians, it was those with a high meat consumption whose diet...
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
Researchers are warning of a potential vitamin B12 deficiency among vegans and vegetarians at a time when people are embracing plant-based diets for January, known as ‘Veganuary’.
As the European Parliament prepares to cast its final vote on the use of names such as ‘burger’ and ‘sausage’ for vegetarian and vegan products, FoodNavigator hears from a plant-based campaigner, a meat market expert, and the British Meat Processors Association.
The argument that plant-based foods are healthier and more sustainable than animal-based products has become increasingly common. However, experts warn that the ‘unintended adverse consequences’ of any push to eliminate meat, dairy, eggs and fish from...
Struggling to give up a meat-heavy diet? Plant-based food brand Strong Roots is trialling a scratch and sniff patch it says could help vegetarian and vegan consumers manage their meat cravings.
The future is uncertain for ‘meaty’ descriptions of plant-based foods in the UK. If we ban the terms ‘burger’ and ‘sausage’ for plant-based offerings, what does that mean for ‘beef tomato’ and ‘veggie fingers’? questions the Vegan Society.
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.
With plant-based becoming such an important movement across the globe, two of the biggest players in retail and hospitality – Ikea and Hilton – revealed how they’re riding the wave.
European consumer attitudes towards, and knowledge of, plant-based diets have been analysed by researchers in Denmark, who found that awareness of diet descriptions differ in Belgium, Spain, Denmark, and the Netherlands.
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
Sales in plant-based foods show no sign of slowing in Europe. But booming demand raises complex issues, from the nutritional profile of formulations through to the sustainability of ingredient sourcing. “The industry needs to avoid solving one problem...
There is a lack of robust evidence to confirm link between meat eating as part of a healthy diet and the development of Western diseases, according to a paper that contends there are a wide range of benefits delivered by meat that are not always easily...
Vegetarian and pescetarian diets are linked to a lower risk of coronary heart disease (CHD), but vegetarians and vegans may have higher risk of stroke than meat eaters, suggests a study published in the BMJ, which claims this may reflect low blood levels...
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,...
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?
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.
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...
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.
