Plant-Based

Europe continues to see investment in sustainable proteins, but the rest of the world hasn't been as luicky

News

Sustainable protein investment continues growth in Europe

By Gwen Ridler

European investment in sustainable proteins – including plant-based and cultivated meat – grew 24% last year despite global economic turbulence, but Government was urged to step up their game in supporting this growing sector of industry.

Plant-based dog food is a key trend in 2023. Pictured is an example of a dog chew made using wheat texturates

Trends

Top 3 dog food trends for 2023

By Gwen Ridler

Plant-based, sustainability concerns and treats were three key trends driving new product development in the dog food, according to functional wheat products manufacturer Trigea.

Check out the latest plant-based NPD

Round-up

Plant-based product launches for Veganuary 2023

By Gwen Ridler

As the plant-based community celebrates another Veganuary, we take a look at some of the new launches from the sector in this round-up of plant-based new product development.

Food Manufacture explores the meat trends to look out for in 2023

Feature

Traditional and cultured meat: The trends to look out for in 2023

By Gwen Ridler

As the world emerges into 2023 following a year of perma-crisis, Food Manufacture explores what the coming 12 months have in store for the meat industry and what role cultivated animal proteins have supporting the industry and the growth of plant-based...

Read our long awaited 2023 report on key food and drink trends

Feature

Key trends for 2023’s food and drink industries

By Michelle Perrett

With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023.

Out of the frying pan into the fire...or will 2023 hold more hope? Credit: Getty/Yagi Studio

Ingredients challenges and opportunities for 2023

By Bethan Grylls

As we enter the new year, Food Manufacture examines three key ingredients challenges and opportunities for the food and drink sector, from rising costs and purchasing habits, to the food safety risks of climate change, and the potential of precision fermentation....

Meat alternatives have the potential to shine, but the affordability and misconceptions surrounding safety need to be addressed

Unlocking the potential of alternative proteins: Exclusive podcast

By Gwen Ridler

ReNewFood’s entrepreneurial lead Matthew Hutchinson and professor Dr Kang Lan Tee from the University of Sheffield discuss the steps alternative proteins need to take to become the leaders in the market in the second part of this exclusive podcast interview.

Could alterntaive proteins be a more sutainable way to feed a rapidly expanding population?

Podcast

Alternative proteins: The sustainable solution?

By Gwen Ridler

In this exclusive podcast interview, ReNewFood entrepreneurial lead Matthew Hutchinson and Dr Kang Lan Tee, chemical and biological engineering lecturer at the University of Sheffield, discuss the potential of alternative proteins as a replacement for...

PLanted has secured £61m in series B funding

Planted closes on £61m funding round

By Gwen Ridler

Alternative proteins firm Planted has successfully closed a series B financing round of £61m, the largest funding round for the ‘faux meat’ manufacturer to date.

We cover some of the latest plant-based product launches from food and drink firms

Plant-based product launches: Round-up

By Gwen Ridler

From vegan cheese dips to seaweed crisps, we cover some of the latest plant-based food and drink launches from manufacturers in this round-up.

Eduardo Noronha talks alternative proteins in this exclusive podcast

JBS delves deeper into the world of alternative proteins

By Gwen Ridler

In this exclusive podcast interview, JBS global head of innovation and operational excellence Eduardo Noronha discusses the meat processing giant’s plans for alternative proteins across plant-based, fermented and cultivated meat.

Rubisco extracted from tomato leaves could provide a sustainable source of protein of plant-based meat alternatives

New method to extract protein from tomato leaves

By Gwen Ridler

A new method of extracting protein from tomato leaves could help accelerate adoption of plant-based diets and boost the sustainability of plant-based meat alternatives, according to Wageningen University & Research.

PLant-based meat sales hit a 'record high' in 2021, according to the Good Food Institute

Plant-based sales hit 'record high'

By Gwen Ridler

Sales of plant-based meat alternatives grew 19% to £2bn in western Europe in 2021, a record high according to a new report from the Good Food institute.

Jon Burton talks research and development on the Enriched range

R&D and plant-based fish: John West podcast

By Gwen Ridler

In this exclusive podcast interview, Jon Burton – marketing director at John West – discussed the research and development process behind the brand’s Enriched line of tuna products and the growth of plant-based alternatives to fish.

Noochy Poochy is made using Nooch - nutritional yeast - to give it  a cheese-like flavour

Vegan pet food in focus: Noochy Poochy interview

By Gwen Ridler

In this exclusive podcast interview, vegan dog food brand Noochy Poochy founder McKinna details the journey of her company, from idea to fully realised product, and the challenges that she met along the way.

AHDB stresses the growth in plant-based food in January is from a low-base

Meat-free share fails to rise in Veganuary

By Rod Addy

Meat-free foods failed to grow market share throughout Veganuary 2022, compared to January last year, according to Kantar figures cited by levy body AHDB.

Restaurants need to evolve their plant-based offer beyond the burger, Quorn argues

Top plant-based restaurant trends outlined by Quorn

By Rod Addy

Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.

Plant-based burgers can maintain their juiciness through cooking with PrimeLock+

Givaudan launch looks to improve plant-based burger mouthfeel

By Gwen Ridler

In this exclusive podcast interview, Flavio Garofalo – Givaudan global category director – discussed the development of the ingredients manufacturer's newest product PrimeLock+ and its roles in the development of plant-based burgers and meat analogues....

One of Framptons's bottling lines

Contract manufacturing profile: Framptons

Hatching a plant-based future

By Rod Addy

Framptons is a contract packer and manufacturer for well-established brands. Its flexibility and adaptability have ensured its longevity and it has expanded its capacity in plant-based ‘milk’ production thanks to trailblazing investment in a SIG Combidome...

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