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report
FAO publishes new report on precision fermentation and food safety
The report explores the transformative potential of precision fermentation in food production while addressing food safety considerations.
Texture is the key opportunity to improve taste of meat alternatives – but mimicking not the main priority, report reveals
Nectar, a non-profit organisation aiming to accelerate the alt-protein transition, has launched its new 'Taste of the industry 2025' report.
GFI finds European alt-protein patents have increased by 960% in ten years
Plant-based foods dominated alt-protein innovation, with nearly 4,000 patents published in this area since 2015.
ProVeg research finds plant-based alternatives have similar or better nutrient profiles compared to meat and dairy counterparts
A new analysis carried out in 11 countries takes a deep dive into the nutritional profile of plant-based alternatives to meat and milk.
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