The New Food Hub is your ultimate guide to increasing plant-based revenue. It’s packed with concise expert guides and market research designed for busy people. We’ve compiled global market data, case studies, and professional recommendations in one easy-to-use place. Get the ultimate bird’s-eye-view of the alternative-protein sector, with clear, actionable insights.

Taste trends: The shift towards plant-based eating in the UK

Taste trends: The shift towards plant-based eating in the UK

What do UK consumers want? ProVeg investigates As consumer demand for plant-based alternatives…

Alternative protein’s correction phase: a catalyst for accelerated growth

Alternative protein is navigating a correction phase but will grow and accelerate change …

flexitarian flexitarians

Beyond vegan: strategies to tap into the flexitarian market 

Optimize your plant-based sales by targeting the flexitarian market  Contrary to…

Are consumers confused by ‘meaty’ terms on plant-based food?

Are consumers confused by ‘meaty’ terms on plant-based food?

We investigate whether consumers are actually confused by ‘meaty’ product names The increasing…

Capture Europe’s biggest flexitarian audience by understanding German consumers

Capture Europe’s biggest flexitarian audience by understanding German consumers

What do German consumers want? Germany has emerged as a market leader in the plant-based…

Menu design 101 – influencing meat-eating consumers to choose plant-based options

Menu design hacks for optimizing plant-based sales

How does menu design influence the decision of meat-eating consumers to select plant-based…

Navigating the shift – exploring European consumer sentiments towards plant-based eating

Are European consumers moving towards plant-based food?

Expert insights from our pan-European survey, Evolving appetites: European attitudes towards…

opportunities for farmers in alternative proteins

Harvesting the future – opportunities for farmers in alternative proteins

Executive summary Consumer preferences are shifting towards sustainable, alternative proteins…