_gif.gif)
Research & development
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.
New global report reveals top markets for plant-based innovation
A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.
Researchers achieve world-first indoor cultivation breakthrough for edamame
A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time.
- Page 2