Analysis – Page 2
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Analysis & FeaturesFood retailers’ 12 trends of Christmas
The cost of living crisis may be ongoing, but retailers are tempting shoppers with high-end fare – from savoury profiteroles to posh brunches
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Analysis & Features‘Fish dogs’, potato milk and beer cheese: the highlights from Anuga 2023
A fishy take on the hot dog, insect flour and boozy cheese were among the notable innovations at the biennial trade show
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Analysis & FeaturesTop 10 vegan chef influencers: who’s driving plant-based online?
Plant-based food content was once the preserve of those who knew in which dark and hidden corners of the internet to look. It was for niche communities with a small number of followers, all sharing knowledge about the vegan diet’s benefits. That was the age of the blog and YouTube ...
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Analysis & FeaturesCan Enough save the reputation of plant-based alt meats?
The food tech business plans to produce masses of mycoprotein
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Analysis & FeaturesSeven meat alternative brands that couldn’t stand the heat
It’s been a tough couple of years for meat-free brands, and it’s all come to a head in the last few months
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Analysis & FeaturesHow Nudie Snacks turned cauliflowers into crisps
Belief in local sourcing and the UK’s ability to innovate in plant-based led to the creation of an award-winning brand
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Analysis & FeaturesThe inside story of Meatless Farm’s rise and fall
Meatless blamed an investor pullout, but others attribute the brand’s ‘unbelievably bad’ numbers to poor management
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Analysis & FeaturesNine launches proving even big brands can’t get vegan dairy alts right
The ambition to create the next big dairy-free alternative has carried many brands into the vegan chiller category, and some to exit the race
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Analysis & FeaturesThe death of vegan brands and saviour of plant-based diets
Own-label success shows rumours of meat-free category’s death are greatly exaggerated
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Analysis & FeaturesWhy ‘there are no winners’ in the Tortoise Better Food Index
The Tortoise Better Food Index ranks Britain’s 30 biggest suppliers on their impacts across issues including nutrition, environment, and social mobility. The key finding: no one is doing enough
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Analysis & FeaturesThe eight most exciting innovations from Israeli foodtech startups
“The alt protein sector is a strategic asset to diplomacy”
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Analysis & FeaturesFive brands that made the ASA’s list of greenwashing shame
The crackdown is on, with everyone from watchdogs to financial investors placing the claims of food companies in their crosshairs
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Analysis & Features18 more plant-based products and hitting shelves this Veganuary
As Veganuary continues to gain popularity, it’s no surprise that we’re seeing a surge in vegan product launches. Take a look at some of the newest vegan product launches for Veganuary whether you’re a seasoned meat avoider or just dipping a toe into the plant-based world
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Analysis & FeaturesVeganuary 2023 preview: from This bacon to spicy nuggets
Veganuary has become the key time for brands to bring out their plant-based NPD, we dive into some of the new launches for January 2023
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Analysis & FeaturesDairy – cheese 2022: Inflation and end of Covid melt cheese
Increasing prices and the end of Covid stockpiling have compounded sinking sales
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Analysis & FeaturesMeat-free 2022: Fake meat lines giving life to brands
In the meat-free market, fakery is an attribute
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Analysis & FeaturesHeinz Beanz pizzas return: the strategy behind NPD spree
As Heinz brings back its beans-topped pizzas last seen in the early 2000s, check out all its weird and wonderful launches from the past two years
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Analysis & FeaturesHow Aussie dairy-free ice cream Over the Moo was adapted for the UK
With two Farm Shop & Deli Product Awards under its belt before launching into stores, Over the Moo is set to take a bite out of the snacking market
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Analysis & FeaturesCan plant-based cheese be made healthy?
Plant-based cheese has a health problem. Like dairy, it’s packed full of saturated fat. And unlike dairy, most of the category is high in refined carbohydrates and largely lacking in protein. Cathedral City Plant Based is a case in point. It contains more saturated fat per 100g ...
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Analysis & FeaturesWonka or Plonka? The risks of cost-saving food reformulation
As the cost of living crisis intensifies, suppliers are increasingly reformulating their products to contain cheaper ingredients. However, the tactic risks pushing away loyal shoppers