‘Burger’ and ‘sausage’ can still be used to describe plant-based meat products – but dozens of other everyday terms are to be banned under unnecessary restrictions that will confuse consumers, hurt the EU economy and jeopardise European resilience.
Alternative proteins could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority, new research shows.
Although our supermarkets bulge with more choice than ever, this masks an uncomfortable reality – our food system is becoming increasingly volatile.
Embracing the complexity of natural raw ingredients can help develop more nutritious, tastier and affordable plant-based products while challenging consumer concerns around ultra-processed foods.
Double-digit growth of more affordable own-brand products has driven an increase in plant-based retail sales across four European countries.
New research has found that 38% of German and UK adults intend to change their diets by eating more plant-based foods.
Nonprofit and think tank the Good Food Institute Europe (GFI Europe) has welcomed the Climate Change Committee’s (CCC) advice that the UK government support the development of more nutritious and sustainable plant-based foods.
A Netflix documentary inspired a groundbreaking piece of research into the nutritional impact of plant-based meat.
A researcher investigating new ways of turning underused crops into tasty and nutritious products says far more work will be needed to unleash these foods' potential.
As Labour prepares to develop a new food strategy, analysis finds that the UK has invested £75 million in developing sustainable new foods – more than half of the amount recommended by a landmark review of England’s food system.
