News & Analysis on Food & Beverage Development & Technology
Soy, wheat, and peas currently dominate the plant-based meat market, but what’s next? FoodNavigator-USA caught up with Ana Ferrell (AF), VP of marketing, and Kurt Long (KL), commercial director of protein specialties and flexitarian solutions at ADM, to...
Denmark-based start-up CheeseItYourself has developed a vegan powder mix that blends with aquafaba to make plant-based cheese.
New insights from Nestlé Research into people who have a natural resistance to weight gain could open up opportunities to develop ‘targeted nutritional approaches’ for weight maintenance.
A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.
As we see a shift towards ‘clean’, ‘cultured’ and ‘lab-grown’ meat, what does this mean for the popularity of traditional meat consumption? Has the new meat revolution really taken off? And is it the end of meat as we know it today? We take a look with...