By Trish Fellowes, Food Sales Manager at ACI Group Plant-based proteins are at the forefront of food and beverage innovation, highly regarded for their versatility in plant-based food formulations, functional beverages, bars, snacks, dairy, and meat alternatives. While these ingredients were traditionally the domain in vegan-only products, today they offer exciting solutions for the growing […]
Analysis of over seven million orders from more than 3,000 Asian restaurants across the United States reveals noteworthy shifts in consumer preferences, with traditional chicken dishes showing sustained growth and plant-based proteins gaining market share. The data, compiled by Chinese Menu Online, offers valuable insights for foodservice operations planning Lunar New Year celebrations.
New research from MycoTechnology highlights consumer preferences for sugar reduction and natural sweeteners, as the company prepares to showcase its novel honey truffle-derived sweet protein at BevNET Live this December.
Researchers at the University of Georgia have developed an efficient method to create an instant, plant-based version of the popular ‘golden milk’ beverage, preserving the beneficial properties of curcumin while extending its shelf life.
A comprehensive study conducted across 18 European countries has unveiled a concerning trend in consumer attitudes towards the food sector, with fewer individuals reporting engagement in healthy and sustainable food choices. The EIT Food Trust Report, now in its sixth year, provides critical insights into consumer trust and behaviour in the European food system.
A comprehensive EU-backed study reveals diverse attitudes towards alternative protein foods across European regions, highlighting challenges and opportunities for market growth.
February 2025
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