A recent study conducted by the Institute for Organic Farming (FiBL) has provided new insight into the cost of various diets, ...

Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly ...

Dutch food-tech company MaGie Creations has announced the launch of what is claimed to be the world’s first emulsifier made ...

Louisa Parrillo is category marketing lead for dairy, alternatives and emerging markets at Ingredion, driving strategy, ...

Researchers at the Roslin Institute, part of the University of Edinburgh, have developed a line of self-renewing pig fat ...

The Kraft Heinz Not Company has announced the launch of two new plant-based products --- NotMayo Chipotle Squeeze and Kraft ...

The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition.

Portuguese startup PFx Biotech has raised €2.5 million in a seed funding round led by Buenavista Equity Partners, with ...

Rügenwalder Mühle has reinforced its position as the leading player in the German market for plant-based meat and sausage ...

British animal rights charity Viva! has launched a new campaign called "Halfway Heroes", encouraging meat-eaters to reduce ...

The Future of Protein Production conference is scheduled to take place in Amsterdam on October 29-30, 2025, and is expected ...

Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the ...