Plant-based diets
Le Cordon Bleu expands plant-based teaching offering
Le Cordon Bleu cookery school in London has expanded its plant-based teaching offering amid calls for more training for vegan chefs from the industry.
University students vote for '100%' plant-based catering
Students at the University of Kent have voted in favour of “100% plant-based catering”.
Neat Burger founder says poor quality pretenders have damaged the plant-based market
Create a premium gastro experience with the world’s oldest flavours
Supersubs – the latest plant-based proteins
Meat alternatives have seen huge advancements
Planting change at The Caterer's Plant-based Summit 2022
The Caterer’s Plant-Based Summit saw operators leading the charge give their advice on creating a modern[...]
The latest vegan and vegetarian innovations for your restaurant menu
Plant-based foodstuffs that deliver all the richness, texture and depth of flavour of animal products are[...]
Glebe Farm wins infringement claim court case against Oatly
Glebe Farm, a British oat producer and maker of oak milk PureOaty, has won a legal[...]
Garden Gourmet creates practical guide to 'flex up' menus with plant-based dishes
Plant-based supplier Garden Gourmet has released a practical toolkit to help operators optimise their plant-based offerings.
Book review: Afro Vegan, by Zoe Alakija
Afro Vegan is the first book from London-based, British-Nigerian art director and food stylist Zoe Alakija, drawing inspiration from the huge breadth of flavours from across western Nigeria, memories of her childhood in Ibadan and family recipes."
'I want the world to turn vegan' – Alexis Gauthier opens plant-based restaurant 123V at Fenwick Mayfair
It’s been six years since Alexis Gauthier began turning his restaurant away from foie gras towards veganism and while some guests may have originally been reluctant, the success of his plant-based menus has allowed the French chef to open a[...]
Give peas a chance: the latest plant-based products for your menu
It’s time to modernise that menu with the latest vegan and vegetarian products, from juicy barbecued burgers to summer desserts without the dairy. Angela Frewin reports
Has plant-based gone mainstream? Burger King’s recent launches open vegan fast food up to a whole new audience
Sponsored article: The commercial opportunity linked to increased demand for plant-based (vegan or vegetarian) dishes is[...]
Meatless Farm diverts social spend to promoting foodservice partners
Plant-based meat brand Meatless Farm has announced it will dedicate its social media budget to promoting[...]
Barbecue, Indian and Mexican food could prove plant-based winners in takeaway
With nearly a third of consumers (31%) describing themselves as flexitarian, vegetarian or vegan, takeaway and[...]
HIT Training launches plant-based training programme
Training provider HIT Training has launched a plant-based training programme for chefs in collaboration with meat[...]
Tyson Foods Raised & Rooted brand unveiled in the UK
Tyson Foods has announced the European launch of its plant-based protein brand, Raised & Rooted in the UK."
Unilever set ambitious plant-based protein and dairy sales targets
Global food and drink supplier Unilever has revealed a new sales target of €1b (£892m) for its plant-based protein and dairy alternatives business.
Meatless Farm raises £24m to fund post-lockdown growth
Meat alternatives brand Meatless Farm has raised £24m to support its plans for growth in the UK, Europe, US and Asia. The new finance has come from a mixture of existing and new private and family office investors, all with[...]
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