Proteins

Interest in eating insects can be increased, study shows

24-Aug-2023 By Augustus Bambridge-Sutton

At a time when meat consumption is increasingly being seen as unsustainable, eating insects is for many a comparatively better option. However, many people in the West find insects difficult to stomach. A new study shows that it is possible to increase...

‘The condition is very rare, but the impacts can be traumatic’: FSA to consider label warnings as protein shake death sparks debate

24-Aug-2023 By Oliver Morrison

After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.

MadeRight: Mycelia-based packaging pioneer mushrooms with investment

24-Aug-2023 By Flora Southey

Israeli start-up MadeRight has secured funding to expand its development team and refine its fungi-based packaging production process with the aim of achieving a commercially viable prototype.

‘An integral part of culture and socialisation’: Attitudes to meat consumption and sustainability in South Africa

23-Aug-2023 By Augustus Bambridge-Sutton

Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...

Six new innovation hubs in UK to explore interaction between diet and health

21-Aug-2023 By Augustus Bambridge-Sutton

Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...

ENOUGH prepares to double mycoprotein production: ‘We’re the largest new protein facility built this decade’

21-Aug-2023 By Flora Southey

Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.

The ‘world’s first’ edible vegan bones developed from plant protein

18-Aug-2023 By Flora Southey

Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.

Food environments push consumers away from healthy and sustainable options, report shows

17-Aug-2023 By Augustus Bambridge-Sutton

A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.

Germany has ‘greatest market potential’ for plant-based dairy in Europe, finds research

16-Aug-2023 By Flora Southey

An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.

‘The key ingredient is water’: Plant proteins transformed to provide juicier texture

14-Aug-2023 By Augustus Bambridge-Sutton

One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...

Discovery of lupin ‘sweet gene’ could eliminate bitterness, encourage plant protein diversity

11-Aug-2023 By Flora Southey

The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.

A temporary blip or a sign of oversaturation? Beyond Meat’s woes and the future of plant-based meat

11-Aug-2023 By Augustus Bambridge-Sutton

This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?

From taste to texture and nutrition: How can plant-based meat reboot category growth?

10-Aug-2023 By Flora Southey

Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...

Food technology neophobia influences attitudes towards cultivated meat, study shows

09-Aug-2023 By Augustus Bambridge-Sutton

Cultivated meat is still a new phenomenon, having only received regulatory approval in a few places worldwide. Naturally, then, it is new to consumers. Fresh research examines the influence of food technology neophobia, or the fear of the new, on consumers’...

From securing cross-sector collaboration to managing red tape: tips for food tech start-ups traversing today’s headwinds

09-Aug-2023 By Oliver Morrison

In a squeezed investment climate, we spoke to Fiona Choppe-Magal, Partner, Foodtech and Agritech, at Israel-based Cukierman Investment House, who reveals some crucial advice for Europe’s agrifood tech entrepreneurs to maximize their chances in dealings...

Reducing methane with feed and crop tech: The latest science that could help move the needle

09-Aug-2023 By Flora Southey

Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.

‘We're all pioneering great steps forward’: Dutch cultivated meat start-up Meatable eyes market entry in 2024 after $35m fundraise

08-Aug-2023 By Oliver Morrison

Recent landmark cell-based meat applications in Europe are ‘more good news’ for the region’s food tech, says Meatable.

More Climate Smart Food speakers announced: Hear from Nestlé, BLUU Seafood and more

07-Aug-2023 By Flora Southey

FoodNavigator is pleased to announce the next wave of speakers for our Climate Smart Food Digital Summit: a three-day event investigating how industry can contribute to a more sustainable system of food production, with human and planetary health in mind....

Is it ‘shakedown’ time for the plant-based sector? Meat-free innovators weigh in

07-Aug-2023 By Flora Southey

With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?

NPD Trend Tracker: From Olympic peanut butter to blueberry muffin popcorn

07-Aug-2023 By Augustus Bambridge-Sutton

We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....

Sustainability has been ‘normalised,’ Circana report shows

04-Aug-2023 By Augustus Bambridge-Sutton

Sustainability is becoming a greater part of innovation, with a greater number of manufacturers and consumers alike making it a priority.

Infant formula industry fights back at ‘misleading’ Lancet papers: ‘Advertising is not the main factor limiting breastfeeding’

04-Aug-2023 By Flora Southey

A series of papers on breastfeeding, published in The Lancet this year, gives the misleading impression that infant formula advertising is the main factor limiting breastfeeding, argues implicated trade associations.

France’s ‘veggie’ burger ban escalates to the European Court of Justice

03-Aug-2023 By Flora Southey

France’s Council of State is calling on the European Court of Justice for greater understanding of implications concerning a potential ban of ‘meaty’ denominations for plant-based foods.

Is being dairy-free enough? Alt dairy players share differing approaches to sustainability

03-Aug-2023 By Augustus Bambridge-Sutton

Alternative dairy products, by their very nature, are more sustainable in one crucial aspect compared to dairy: they cut out the animal from the production process. However, there are other ways to maximise sustainability. How central should sustainability...

To imitate or not to imitate: Should dairy alternatives copy the taste and texture of milk?

02-Aug-2023 By Augustus Bambridge-Sutton

The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.

Could eating insects slow weight gain in people with obesity?

02-Aug-2023 By Flora Southey

A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...

Plant-based isn't a threat, and meat can be made more sustainably - Pilgrim's UK

28-Jul-2023 By Augustus Bambridge-Sutton

As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?

‘The most sustainable protein on the planet’: Microalgae protein company first to combine fermentation with light in production process

27-Jul-2023 By Augustus Bambridge-Sutton

Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.

Plant-based milk less nutritious than cow’s milk, finds research

26-Jul-2023 By Flora Southey

Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.

First application for cultivated meat approval in Europe submitted

26-Jul-2023 By Oliver Morrison

Israel’s Aleph Farms has submitted an application for regulatory approval to the Swiss Federal Food Safety and Veterinary Office (FSVO) with the goal of selling Aleph Cuts in Switzerland.

How Unilever is using AI and big data to transform its food portfolio

25-Jul-2023 By Flora Southey

Unilever is tapping into the power of AI and big data biology to optimise its current food portfolio and accelerate new product development.

NPD Trend Tracker: From Arabic honey to watermelon kombucha

24-Jul-2023 By Augustus Bambridge-Sutton

This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.

Pork proteins produced in soy? Molecular farming tech produces pig-plant protein hybrid soybean

24-Jul-2023 By Flora Southey

Molecular farming company Moolec Science is combining plant-based and cell-based technologies to produce pork protein in soy.

The ‘cheese paradox’: How vegetarians justify consuming animal products

21-Jul-2023 By Augustus Bambridge-Sutton

Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...

How Thai Union plans to achieve net zero emissions by 2050

21-Jul-2023 By Flora Southey

The seafood giant has announced near-term and long-term climate targets, including an ambition to achieve net zero ambitions by 2050. Adam Brennan, chief sustainability officer at Thai Union Group, talks us through the strategy.

What is carnism?

19-Jul-2023 By Augustus Bambridge-Sutton

Coined in 2001, social psychologist Melanie Joy’s theory of carnism suggests a philosophical basis behind the defence and justification of meat consumption. In a time where plant-based diets fight to replace those of meat, it is more relevant than ever....

Research predicts significant disruption of cheese market with animal-free dairy

19-Jul-2023 By Flora Southey

Fresh research suggests that at price parity, animal-free cheese will capture a third of the UK cheese market.

‘A great achievement for the Dutch government’: First Member State approves pre-market tastings of cultivated meat

19-Jul-2023 By Flora Southey

The first government sanction in the EU for how cultivated meat tastings can be conducted has received national government approval in the Netherlands.

Consumers warned of ‘potentially lethal’ protein powder on the market

18-Jul-2023 By Flora Southey

The UK’s food safety regulator is urging consumers to avoid a recalled protein powder containing 5g of caffeine per serve – the equivalent of up to 200 cups of coffee.

High-intensity sweetener uncovered in truffles ‘potentially game-changing’ for sugar reduction

17-Jul-2023 By Flora Southey

MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.

Redefine Meat ‘bullish’ in face of consolidation of plant-based brands

14-Jul-2023 By Oliver Morrison

Redefine Meat is accelerating its UK distribution to meet demand with eight wholesaler partners. Its UK wholesalers now span national and regional brands including Albion Fine Foods, Braehead Foods, Brakes, Classic Fine Foods, Elite Fine Foods, Food Republic,...

‘A blank canvas to add whatever flavours desired’: Start-up provides nutrient-rich spirulina meat substitutes

11-Jul-2023 By Augustus Bambridge-Sutton

The algae spirulina has a wide range of health benefits. Now, a start-up is exploring its potential as a clean-label meat substitute, with flexibility in flavour and in use.

A study of low connectivity: The risks of infectious disease in Austria’s pig transportation system

07-Jul-2023 By Augustus Bambridge-Sutton

Austria’s pig industry is mostly self-sufficient. But this doesn’t mean that bacterial infection doesn’t pose a danger to livestock. A new study charts how the different networks of communication between farms, slaughterhouses and other points in Austria’s...

Heura collaborates with schools to provide plant-based nutrition

07-Jul-2023 By Augustus Bambridge-Sutton

Plant-based meat company Heura has collaborated with schools across the Iberian peninsula to bring more plant-based meat to the diets of schoolchildren. Across 450 schools, it has introduced plant-based meat into school meals.

Behind Nestlé’s dual strategy for Garden Gourmet: Meat mimicry and plant-forward foods

06-Jul-2023 By Flora Southey

Nestlé’s Garden Gourmet brand sells meat imitations (think plant-based chorizo or vegan tuna) as well as more plant-forward or ‘vegetable-based’ offerings, such as broccoli patties. Marjolijn Niggebrugge, business head plant-based meal solutions Europe...

Plant & Bean factory lives to see another meat-free day under Heather Mills ownership

05-Jul-2023 By Flora Southey

Administrators of the troubled contract plant-based meat manufacturer have sold its manufacturing site and associated equipment to two businesses run by vegan activist Heather Mills.

Ideological objects in the practical world: How plant-based meat shapes food practices

05-Jul-2023 By Augustus Bambridge-Sutton

While the consumer market for plant-based meat does not completely consist of vegetarians and vegans, choosing a vegan burger over a meat one remains a conscious rejection of meat-eating. This provides plant-based meat with a meaning, its presence in...

‘A public health concern’: Can Campylobacter jejuni survive in raw milk?

04-Jul-2023 By Augustus Bambridge-Sutton

After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.

EU novel foods regulation ‘hindering innovation’ in meat alternatives sector

04-Jul-2023 By Oliver Morrison

Notoriously costly and time-consuming novel food rules potentially limit advancement in the category, FoodNavigator’s Protein Vision event heard.

‘It's almost like the grass was jumping out at you’: The benefits of grass-fed dairy

03-Jul-2023 By Augustus Bambridge-Sutton

Ireland’s dairy cows are famous for their grass-fed diet. But this diet isn’t just about giving the cows a tasty meal – it affects their health, has strong benefits for sustainability compared to other feeds, and creates better quality milk as an end...