Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.
Paper and oil may be an unlikely match, but margarine major Upfield has managed to marry the two in developing the ‘world’ first’ plastic-free, recyclable tub for plant butters and spreads.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?