New research from gut health science company Zoe highlights a 'dangerous fibre gap' across the nation, with public awareness of the issue and faith in the government to address the problem found to be low.

Food allergy charity Natasha’s Foundation has today announced the launch of Natasha’s Prize, a £10 million investment into global research to ‘create a future without food allergy’.

A new global analysis from Faunalytics suggests that while veganism is growing worldwide but available data may underrepresent dietary realities across the globe.

Scientists at Heriot-Watt University are exploring next-generation vegan cheese designed to tackle high saturated fat content.

Replacing processed meat with plant-based alternatives could significantly improve overall diet quality, according to two new studies.

A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, through precision fermentation.

Nectar has unveiled its Taste of the Industry 2026 report, built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date.

A study from researchers in the US is exploring the potential of rice proteins in the development of hypoallergenic and sustainable cheese alternatives.

Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.