Plant Based

Plant-based omega-3: A smarter alternative to fish oil

Omega-3 fatty acids have long been considered essential to modern nutrition – praised for their role in supporting brain function, cardiovascular health, and cellular repair. For decades, fish oil has been the go-to source, marketed as a potent capsule of wellness. But today, both science and sensibility are pointing us in a different direction. It’s …

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Alpro Launches New Kids’ Range Of Vegan Milks And Yogurts

The new Alpro range prioritizes nutrient-density as well as kid-friendly flavors Alpro has launched a new range for kids that includes vegan milk and yogurts. According to the plant-based brand, the range is designed “to address parents’ concerns around healthy eating” by emphasizing nutrient-density. It includes an oat-based chocolate milk and a soya-based strawberry milk, as well as vanilla and …

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Sizzling science: How flavor technology can save the plant-based protein category

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward healthier lifestyles. So why has the category declined over the last year? According to Mintel, the plant-based proteins market in the US alone was $1.255 …

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Alpro Launches Low-Sugar Plant-Based Milk & Yoghurt Range for Kids

Danone-owned plant-based dairy leader Alpro has introduced a new range for kids in the UK, starting with low-sugar milk and yoghurt alternatives. Alpro is looking to expand its customer base with a new range dedicated to children, at a time when kids’ nutrition is under the microscope in the UK. The new Alpro Kids range …

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Sunflower Meal Is A ‘Promising’ New Protein Base For Meat Alternatives, Says Study

Upcycling sunflower meal could help meet demand for protein and cut waste Researchers have found that sunflower meal could be a “promising” emerging ingredient in the production of alternative proteins and plant-based meat. Researchers from the University of Campinas (UNICAMP) and the Institute of Food Technology (ITAL) in São Paulo, Brazil, collaborated with researchers from the Fraunhofer …

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