A landmark survey of 212 plant-based products purchased from UK retailers has detected mycotoxin contamination in every single sample tested, including meat alternatives and beverages. The findings, published 1 May 2026 in Food Control, carry significant implications for food safety regulation, raw material monitoring, and manufacturing practices across the plant-based food sector.
Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.
A new textured soy protein developed through a partnership between ICL Food Specialties and DAIZ Engineering promises to address persistent sensory challenges in plant-based meat and seafood applications. The protein, branded as ROVITARIS® SprouTx™, utilises a proprietary germination technology that claims to eliminate the characteristic beany and bitter notes typically associated with soy-based ingredients.
March 2026
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