26 Jan 2021 --- Sustainable foods supplier Eat Just and sous vide foods specialist Cuisine Solutions, are teaming up to unveil the plant-based Just Egg in a new sous vide format. French for “under vacuum,” sous... Read More

22 Jan 2021 --- Agrana Fruit has released its 2021 global consumer trends for the F&B sectors, with plant-based, gut health and immunity themes running throughout. With increased screen time, eye health has also come into... Read More

20 Jan 2021 --- Future Food-Tech is spearheading an Innovation Challenge in partnership with Kellogg Company and Unilever to scale up global start-ups. The F&B heavyweights are targeting emergent solutions that include new... Read More

19 Jan 2021 --- European plant-protein player Schouten Europe is introducing TuNo, a fully vegetable-based tuna product with replicated textures and flavor. Fish-free tuna can play an important role in protecting endangered tuna... Read More

18 Jan 2021 --- Sustainable protein producer Quorn reveals that 17 percent of UK consumers cannot remember the last time they ate a meal that was not meat-based, according to a national poll.A further 54 percent of consumers... Read More

Consumers expect brands to be proactive, by combining sustainable solutions with trends like label friendliness, sodium, sugar and calorie reduction, and plant-based alternatives. I am excited to announce that we will shortly launch a label- friendly sweetener made from wheat and barley malt in Europe, adding to our diverse range of stevia-based specialty sweeteners, says Peter Van Deursen, Group Leader, Cargill Starches, Sweeteners & Texturizers

Givaudan’s collaboration with UC Berkeley reveals most promising plant-based proteins for the future. Aiming to be at the forefront of research and innovation Givaudan collaborated with the Product Development Program of the University of Berkeley, California to help decipher the future of alternative proteins.

Consumer awareness of ingredients has never been at a higher level. Animal welfare, health-conscious nutrition and authentic natural options are all being rated and considered with social media playing an ever more significant part in recommendation and derision. People are also extremely interested in food and are not afraid to voice their discoveries and opinions as evidenced by the number of food photographs shown on Instagram and are keen to be an early adopter of new, delicious and healthy foods. Tagging and sharing are essential.

Key suppliers offer their thoughts on beverage trends to look out for in 2019 and beyond. How does the drinks industry meet the demands of an adventurous consumer?

Key suppliers offer their thoughts on trends to look out for in 2019 and beyond. How do we meet the demands of a more adventurous consumer?

14 Dec 2020 --- As the plant-based food movement continues to boom, health ingredients ranging from flavors, colors and botanicals are also gaining further traction in the F&B landscape. Dr. Alexander Smerz, head of business for Health & Nutrition at Döhler, speaks with FoodIngredientsFirst about the company’s natural ingredients and ingredient systems. He spotlights innovations in oat-based beverages as well as cold brew tea and coffee solutions.

23 Nov 2020 --- ADM has been pioneering plant protein innovations for over 75 years. Our comprehensive portfolio and unmatched know-how give you the edge in delivering on-trend solutions for your customers.As a global industry player offering proteins from over 30 plant sources, we are the ideal innovation partner for plant-based proteins.

30 Oct 2020 --- Brazil ranks as the world's third-largest meat-consuming market, behind China and the US. Despite this, Future Farm – known as Fazenda Futuro in South America – highlights how the plant-based revolution has already begun to carve out a stronger foothold in the region. Andrew Sheldon, business development manager, further comments on the meat analogs manufacturer's foray into the European market and how it has dealt with bans on "meaty" terminology from plant-based offerings.

28 Oct 2020 --- “Transparency Triumphs” leads Innova Market Insights’ newly unveiled Top Ten Trends for 2021. Lu Ann Williams, global insights director, shares a deep dive into these themes’ evolution in successful product trends. In other spotlighted F&B product themes, the sustained plant-based revolution is branching out into more sophisticated alternatives. At the same time, COVID-19’s influence over omnichannel eating has bolstered interest in immunity-elevating offerings.

01 Sep 2020 --- Ingredion's range of solutions has expanded in line with the prevalent plant-based movement, which is inspiring formulators to explore new alternative protein pathways. Séverine Bensa, Plant-Based Protein Platform Lead EMEA at Ingredion, highlights the US-based ingredient supplier's innovations, Vitessence Pea Protein and Homecraft flours.  

08 Oct 2020 --- Driven by the growing consumer passion for health and sustainability, sales of plant-based food and beverages show no sign of slowing down. Disruptive innovation has played a major role in driving the mainstream adoption of plant-based foods and there has been a massive consumer shift toward plant-protein-based products in recent years.

01 Oct 2020 --- Plant Craft is Barry Callebaut's vegan and dairy-free range of indulgent chocolate, cocoa and nut products for food and beverage manufacturers. Watch chef chocolatier, Joël Perriard, demonstrate a deliciously decadent plant-based recipe from the Swiss giant's Chocolate Academy kitchen and learn more about the Swiss giant's work with winning taste and textures as well as the latest insights into plant-based trends across all sweet categories.

23 Sep 2020 --- As plant-based eating is moving from trend to food revolution status, the F&B industry is taking up the challenge to deliver more “clean label” alternatives. In this webinar, Tom Vierhile, VP Strategic Insights at Innova Market Insights, will present the key drivers and barriers surrounding plant-based products, including the most important benefits and claims on the market.

22 Sep 2020 --- The booming interest in alternative proteins is driven both by shifts in buyers’ lifestyles and a deepening awareness of the importance of health and well-being. As the trend expands from niche to mainstream, consumer expectations for plant-based products continue to grow, and this presents a host of challenges for food producers. From taste and texture to nutritional profile and visual appeal, plant-based products need to deliver an appealing experience to have a hope of becoming a hit in an increasingly crowded market.

08 Sep 2020 --- Plant-based proteins are often perceived as being a healthier and more environmentally-friendly option and can play a key role in reducing the environmental footprint of food production systems. However, this should not overshadow that the over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss in some parts of the world.