Proteins and alternatives

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14 September 2020

What to expect of plant-based foods in the near future

Plant-based foods are moving fast—from smarter protein design to better taste and texture. R&D head Hayley Richardson shares what’s coming next for…
10 April 2025

Korea at Anuga 2025

Korea is the official partner country of Anuga 2025, led by the KFIA. Expect a strong showcase of traditional flavours and cutting-edge…
6 February 2023

New carrot-based EXBERRY colour enables red meat alternatives to change shade while cooking

EXBERRY’s new carrot-based colour lets plant-based burgers and sausages shift from raw red to rare, medium or well-done during cooking—without emulsifiers. Learn…
12 January 2024

Collaborating to address flavour challenges

IFF, Unilever and Wageningen University are tackling off-notes and bitterness in plant-based meats with a four-year study into protein–flavour binding. Discover how…
28 May 2021

Knorr study finds that 46% of South Africans eat meat daily

Knorr’s latest study reveals 46% of South Africans eat meat daily and 90% identify as meat eaters, yet many view healthier choices…