Plant-based meat has been in the headlines for all the wrong reasons over the past few weeks, as industry heavyweight Impossible Foods hit back at accusations that the category is failing to perform. Fake news or fake meat? Survey data from Rabobank suggests...
A study of the environmental impact of foods available in French supermarkets has drawn a startling conclusion: ‘No supermarket allows consumers to have sustainable food’.
Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
ProVeg UK claims the British Government is preparing to ban plant-based products from using dairy descriptor names such as ‘m*lk’ and ‘b*tter’, plans that it has branded ‘outrageous and unnecessary’.
In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
FoodNavigator looks back over the last 12 months and asks what our most popular stories tell us about the food and beverage sector’s direction of travel.
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
New research out of Sweden has found that while many meat substitutes are high in micronutrients like iron they are often found in a form that cannot be absorbed by the body.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
In 2021, ingredient supplier BENEO launched its protein strategy. The company discusses how it is investing in innovation and capabilities to expand in plant-based, with the launch of its first semi-finished product and plans for a new fava processing...
Motif FoodWorks has filed a suite of new petitions with the US Patent and Trademark Office challenging US patents held by Impossible Foods over the use of heme proteins in meat alternatives as it defends itself against accusations of IP infringement....
Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.
Plant-based brands need to slash salt levels by adopting a similar ‘reduce and replace’ strategy used by the sugar-sweetened beverage sector in order to ensure that consumers can reap health benefits of the trend, according to a nutrition expert.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
Plant-based infant formula takes a tiny share of the market, all the while plant-based in adult nutrition is booming. FoodNavigator speaks to Danone, Sprout Organic, and Mills & Reeve to find out which plant-based options are available for infants...
The new algae and fungi oil-based infant milk formula ingredients also tick a long list of requirements, from clean-label to high oil loads. DairyReporter speaks exclusively to the company's Marischa Nikkels to find out more . . .
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.
Vegan QSR brand Neat Burger – backed by Lewis Hamilton and Leonardo DiCaprio – is expanding its presence in the UK and the US, with plans to launch into Dubai and Italy, FoodNavigator hears.
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap?
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
While plant-based is still one of the hottest trends in food and beverage, sales and consumer engagement with alternative proteins have slid in recent quarters – prompting some players in the space to rethink their strategy.
Plant-powered culinary brand Wicked Kitchen has raised $20m in bridge funding from backers including actor and vegan activist Woody Harrelson, Ahimsa VC, and NRPT (Thailand's leading food producer and innovator).
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
There’s a lot of buzz about plant-based innovation. But according to Julian Mellentin, of consultancy New Nutrition Business, much of this noise comes down to the ‘echo chamber’ created by media, consultants and the investment community. Is plant-based...
Thai Union has outlined ambitious goals for its in-house plant-based meat and seafood range OMG Meat over the next three years, including for its alternative protein sector to be bringing in US$30mn of revenue by 2025.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
Swiss plant-based food maker Eatplanted has entered into a partnership with food writer and TV chef Gizzi Erskine to challenge perceptions about the plant-based segment.
Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
Hamburg-based Mushlabs utilises a ‘unique’ and ‘highly efficient’ process to cultivate mushroom mycelium, producing an ingredient the start-up says is ‘ideal’ for plant-based product development. The company has just announced an exciting new upcycling...
France will become the first country in the European Union to ban the use of words like ‘steak’, ‘bacon’ or ‘sausage’ from bring applied to plant-based foods.
