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research study
New Faunalytics Report reveals global plant-based diet growth and major data gaps
A new global analysis from Faunalytics suggests that while veganism is growing worldwide but available data may underrepresent dietary realities across the globe.
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.
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.
Unlocking the cultural meaning of meat: What plant-based brands need to know
Why do consumers keep choosing meat, even when alternatives are widely available, promoted as healthier and marketed as sustainable? This was the question driving More than Meat, a major new study from the EIT Food Consumer Observatory.
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.
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.
Study reveals how nut milks add health and flavour boost to coffee
A new peer-reviewed study has highlighted the potential of almond, cashew, hazelnut and walnut milks to enhance both the nutritional profile and sensory appeal of coffee beverages.
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