Researchers at the University of Bayreuth and Heinrich Heine University Düsseldorf have described a previously unknown mechanism in the perception of light and heat in plants. The results contribute ...

Consumers' preferences for foods and food ingredients are shifting, with a greater emphasis on increasing the amount of plant-based options in the diet.

As awareness about ethical considerations with animal treatment and conscious consumption gains traction, more and more people are making a switch to plant-based diets. And this transformation goes ...

Health perception To assess consumer health perceptions of plant-based meat vs animal meat, IFIC performed an exercise in which it presented respondents with two blind nutrition labels: Product A ...

Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the ...

While consumers rate plant-based beef more favorably than its bovine counterpart on fiber, fat, saturated fat and cholesterol; they rate it less favorably on taste, protein, iron, and overall ...