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Food
GNT expands Exberry natural colour range with new vibrant pink solution
GNT has expanded its plant-based Exberry Organics natural colour portfolio with the launch of a new vibrant pink solution.
Violife introduces new ‘Supreme Cheddarton,’ offering boosted protein and 30% less fat than dairy
Flora Food Group’s dairy alternative brand Violife has introduced a new product: Supreme Cheddarton, a higher-protein plant-based cheese containing 30% less fat than traditional dairy cheddar.
UK government commits £184m to scaling up engineering biology infrastructure, including alt-protein development
The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities.
New School Foods expands alt-seafood tech into red meat alternatives with launch of NS/TX
New School Foods has announced the formation of NS/TX Industries (NS/TX): an expanded company that will house its manufacturing platform, consumer brand and manufacturing operations.
Nature’s Bakery unveils new Hearty Bars line
US plant-based snack bar brand Nature’s Bakery has unveiled its latest product innovation: Hearty Bars.
Rival Foods raises €10m in Series B funding round to scale up plant-based whole cuts
Dutch food-tech company Rival Foods has raised €10 million in Series B growth financing, supporting the scale-up of its plant-based whole cut meat alternatives.
Roquette expands Nutralys portfolio with new textured wheat and pea proteins
Roquette has expanded its Nutralys portfolio with two new solutions, a textured wheat protein and a textured pea protein.
Scoops of success: What's currently trending in dairy-free ice cream innovation?
From extra creamy soft serve to bite-sized snacking formats and new eating occasions, we take a look at what’s trending across the global plant-based ice cream market.
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