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Manufacturing
Heura expands into new categories to provide nutritious UPF alternatives
Alt-meat specialist Heura is expanding into new categories to provide nutritious alternatives to commonly 'ultra-processed' foods.
Good Food Institute announces launch of GFI Japan
International think-tank network the Good Food Institute has selected Japan as the location for its newest nonprofit entity.
Ingood by Olga presents fermented lentil-based egg alternative
Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.
Döhler invests in Nukoko to scale ‘world's first’ cocoa-free chocolate
Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate.
Opinion: Talking texture to enhance vegan cheese's consumer appeal
Louisa Parrillo at Ingredion discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture.
Cauldron backed by Queensland government to build ‘first-of-its-kind’ precision fermentation facility
Cauldron Ferm is being supported by the Queensland government to develop a ‘first-of-its-kind’ precision fermentation facility.
GNT to showcase possibilities with plant-based EXBERRY® colours
GNT will highlight the benefits of plant-based EXBERRY® colours for meat, seafood and dairy alternatives at Plant Based World Expo Europe.
Revo Foods opens ‘world’s largest’ 3D food printing facility in Vienna
Revo Foods has opened what is claimed to be the ‘world’s largest’ industrial facility for 3D food printing in Vienna, Austria.
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