By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
Plant-based, better-for-you alternatives, and functional snacks dominate the latest accelerator cohort in Australia led by a Woolworths-backed accelerator.
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
With vegan, vegetarian and flexitarian (occasionally ditching meat) lifestyles becoming part of everyday life, GoodMills Innovation has launched a wheat protein-based vegan-snack-mix that will add a meaty boost to bakery and snack fillings.
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
Ingredion Incorporated has taken another step in its mission to become a leading supplier of consumer-preferred plant-based proteins by acquiring the remaining stake of Verdient Foods Inc.
Demand for meat-free alternatives has soared. The number of vegans in Britain quadrupled between 2014 and 2018, according to The Vegan Society, and the meat-free market is estimated to be worth £658m by 2021.
