An independent consumer acceptance study commissioned by NoPalm Ingredients has found that yeast oil is significantly more liked than palm oil as an ingredient in Germany and France.

A new report published by ADM explores the trends shaping alternative protein innovation, revealing surging demand for greater protein intake and expanded formats with emphasis on ‘wholesome’ ingredients.

ProVeg International has published a report highlighting how smart formulation of plant-based seafood alternatives can meet consumers’ nutritional needs while reducing pressure on marine ecosystems.

The Good Food Institute Europe has analysed Circana retail sales data for six European countries, finding that rising plant-based sales volumes are being largely driven by private label product growth.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase.

In a year marked by significant growth, European alternative protein companies attracted nearly $509 million (€470 million) in investment during 2024, reflecting a 23% increase from the previous year.

Researchers in Finland have examined how different food processing methods affect the biochemical composition of plant-based food products.

The report explores the transformative potential of precision fermentation in food production while addressing food safety considerations.

Nectar, a non-profit organisation aiming to accelerate the alt-protein transition, has launched its new 'Taste of the industry 2025' report.