research
“Food processing should not be seen as exclusively harmful”: Study explores impact of processing on biochemical composition of plant-based foods
Researchers in Finland have examined how different food processing methods affect the biochemical composition of plant-based food products.
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.
The year in headlines: 2024's top plant-based industry news stories
As we look back over the year, we share the top ten industry news stories that captured our readers' attention most in 2024.
Researchers develop protein-based, plant-derived sweetener that is 10,000 times sweeter than sugar
Researchers have developed a protein-based sweetener claimed to be around 10,000 times sweeter than sugar, using microbial fermentation.
Pureture collaborates with Kangwon National University on launch of Alternative Protein Research Center
Pureture has teamed up with South Korea’s Kangwon National University to establish the 'Alternative Protein Research Center’.
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.