Plant-Based Brand Launched by Chef with Michelin Star Expertise
Shocken Foods, a plant-based meat brand, is set to launch in the UK this Christmas. Backed by food tech investor Big Idea Ventures, Shocken Foods...
Tag : plant-based
Friesland Campina anticipates increased coexistence between dairy, plant-based, and precision fermented proteins
The food and beverage industry is continually evolving, driven by shifting consumer demands and corporate sustainability goals. One significant trend in the industry is the...
The Prospects of the Alternative Protein Market in the Coming Years
The alternative protein market is seeing a wide range of experimentation with new production techniques and ingredients. From fibrous textures that mimic animal muscle to...
BENEO Focuses on Addressing ‘Scale, Cost, and Timing Challenges’ in its Plant-Based Offensive
The food and beverage industry is constantly evolving, with new trends and innovations shaping the way we produce, distribute, and consume food. In recent years,...
Growing demand for plant-based alternatives driven by anticipated seafood shortages
A recent report titled ‘The next wave: Alternative-seafood solutions’ highlights the urgent need for finding substitutes for seafood due to impending shortages. The report reveals...
Plant-Based Meat Displays Potential in Decreasing Cardiovascular Risk Factors
The cross-over study, known as SWAP-MEAT: Study With Appetizing Plant Food – Meat Eating Alternatives Trial, was conducted by Dr. Christopher Gardner from Stanford University....
Plant-Based Meat Products can Contain B12
The food and beverage industry is constantly evolving, with trends and innovations shaping the way we produce, distribute, and market our products. One area of...
As plant-based companies face closure, cultured meat achieves significant milestones in the alternative protein market
Last week, the alternative protein segment saw divergent paths as more plant-based players decided to shutter operations, while cultured meat reached significant milestones. The plant-based...
Increase in Protein Intake Across Age Groups, Yet Elevated Sodium, Saturated Fat, and Added Sugar Persist
The Food Pattern and Data Analysis subcommittee, led by Heather Eicher-Miller, PhD, provided insightful findings on food patterns among individuals aged one year and above...
Vertical Cooking Technique Ensured by Unilever R&D Collaboration to Create Vegan Döner Kebab, Emulating ‘Shaving and Grilling’ Experience
Unilever R&D Partnership Develops Vegan Döner Kebab That Mimics Traditional Cooking Behavior Unilever-owned plant-based brand The Vegetarian Butcher has joined forces with döner producer The...