flexitarian
Consumers more concerned over gut health than ever
Big opportunity to maximise the trend for gluten free.
ChickP solves challenges of taste and texture, and reducing additives in ice cream
ChickP develops a prototype of plant-based ice cream with its protein isolate in co-operation with Vaniglia.
Nutricia pioneers its first ever plant-based medical nutrition drink
New nutritional solution health care professionals can recommend to patients embracing vegan, vegetarian or flexitarian diets.
DSM launches world’s first textured complete vegetable protein
Vertis Textured Pea Canola Protein created to offer more of the meat-like texture consumers want from plant-based alternatives.
Cathedral City launches first plant-based range
Plant-based range has taken Cathedral City’s cheese experts years to develop and is set to reinvigorate the plant-based cheese sector.
Lotus Biscoff ice cream cones land at Iceland
The new cones combine real dairy ice cream with swirls of Lotus Biscoff spread and a generous topping of crushed Lotus Biscoff biscuits.
Future Farm secures three-product listings with Ocado
Range on offer includes the brand’s flagship product, The Future Burger.
Kabuto Noodles has veggie revamp to embrace plant-based lifestyles
Work-from-homers can swap the sandwiches for a premium, 100% Veggie restaurant-style ramen experience.
Kröner-Stärke promotes new ingredients for organic sweet treats at Biofach
Kröner-Stärke will be highlighting its popular organic spelt range including gluten, starches and pregel flours.
Take your pick – planted highlights from IFE
After a long wait, IFE returned to the corridors of Excel on 21-23 March. Having visited IFE 2022, I thought I’d share a few of my highlights from this year’s exhibition.
The five trends set to drive the evolution of the food, drinks and supplement industry in 2022
FrieslandCampina Ingredients has released a new report revealing five trends and developments set to drive the evolution of the food, drinks and supplement industries in 2022.
UK consumers cutting down on red meat, says Leatherhead Food Research
74% of households have consciously reduced the amount of red meat they consume.
Is ‘flexitarianism’ the future?
A workshop held at the University of Nottingham revealed that ‘flexitarianism’ is a new and growing trend amongst British consumers.
DSM and Avril collaborate to bring plant-based protein to food industry
DSM and Avril will produce a protein based on non-genetically modified canola.