research
New research suggests alternative proteins could deliver €111bn to EU economy
Research reveals that scaling the alternative protein sector across the European Union could generate €111 billion in annual gross value added by 2040.
Younger people and men more receptive to precision fermentation, UK survey finds
A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation.
European alternative protein research has tripled since 2020, report finds
New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.
Half of lapsed plant-based consumers have appetite to return, report says
A new report, commissioned by Oddlygood Group, has found that over half (53%) of consumers who have stopped drinking plant-based drinks in the past year would be likely to return.
EU invests €2.2m into project to accelerate plant-based food adoption
The European Union (EU) has invested €2.2 million into a project to encourage the growth and adoption of plant-based food across Europe.
Food Frontier report calls for investment in Australian plant protein ingredient industry
A report by alternative protein think tank Food Frontier is calling for investment in a national plant protein ingredient industry in Australia, highlighting several key recommendations for the Australian government.
New report from The Food Foundation calls on food industry to address biodiversity loss
A new report, published by UK food system charity The Food Foundation, is calling on the food industry to address biodiversity loss – warning of higher economic costs in the long term if this crisis is ignored.
Research: European consumers ‘ready for yeast oil’ as sustainable palm oil alternative
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.
Report: Consumers want more protein from diverse plant sources and better flavour
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.
Research study unlocks new functional F&B potential through Xampla’s microencapsulation technology
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.
“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.
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