Plant-based food is more accessible now more than ever. It’s available in restaurants, supermarkets, and hotels. Even convenience stores like 7-eleven are now offering plant-based alternatives
A recent study from FDA showed that with growing awareness and adoption of global trends, plant-based foods in the Philippines had taken hold of a recognisable niche marketplace in the past year, offering consumers more choices in the category.
Huang Jen-Yu and Michelle Lee, Taiwanese researchers from Cornell University, saw the trend of plant-based meat and were the first to use an encapsulation technique to produce “artificial fat,” which allows plant meat to taste like real meat.
For its 26th summit, the climate conference will feature a “low-carbon” menu – that will include 95 per cent British food with 80 per cent of produce locally sourced from Scotland.
Unmeat’s range includes plant-based burgers, nuggets, sausage, and ground meat.
Penicillin is Hong Kong’s first “scrap-less” bar – a bar that produces minimal waste by the end of the night.
Beets, blueberries, and pumpkin from farms, food manufacturers and supermarkets are upcycled into nutrient-dense, sustainable products.
As part of the plan, The Very Good Food is working with partners in China to assess the importation of its products and supply chain logistics.
New factory will supply alt-milk to meet growing consumer demand in Asia.
These are just several reasons why businesses shouldn’t rely on growing coffee alone, and lab-grown sustainable coffee might be the viable alternative in the future.
Named the most innovative food company in the world by Fast Company earlier this year, Puris was an early innovator in the alt-meat space.
Both products look remarkably like the real things – but are vegan, containing soy proteins and omega-3 fatty acids.
Convenience-store network offers expanded range of plant-based meals at more than 350 outlets from this week.
Restaurants can apply to be assessed, receiving different levels of accreditation – bronze, silver and gold – based on their execution of sustainability strategies.
The plant-based food market is expected to skyrocket to US$162 million in value during the next decade. But what is it all about?
