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Research & development
New Faunalytics Report reveals global plant-based diet growth and major data gaps
A new global analysis from Faunalytics suggests that while veganism is growing worldwide but available data may underrepresent dietary realities across the globe.
Heriot-Watt team targets low-saturated-fat vegan cheese development
Scientists at Heriot-Watt University are exploring next-generation vegan cheese designed to tackle high saturated fat content.
Studies find plant-based meat swap delivers measurable nutrition gains
Replacing processed meat with plant-based alternatives could significantly improve overall diet quality, according to two new studies.
Dutch consortium secures €1.3m to develop fungi-derived milk proteins
A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, through precision fermentation.
Milk and creamer alternatives leading the way in alt-dairy taste parity, new Nectar report finds
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.
Arkansas study points to potential of rice-based cheese alternatives
A study from researchers in the US is exploring the potential of rice proteins in the development of hypoallergenic and sustainable cheese alternatives.
Two-step fermentation process improves smell of plant proteins
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.
The Bland Company raises $2.67m to scale egg-replacement plant protein platform
The Bland Company has secured $2.67 million in pre-seed funding to scale its proprietary technology that transforms underused agricultural side streams into high-performance plant proteins.
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