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Alternative proteins

Alternative proteins

The rise of flexitarians - people who chose to eat less meat for environmental reasons - is rising and with it comes the rise of alternative proteins. From plant-based pulses and soy to insects, new product development in the area is prolific. 

Sugar-free quinoa breakfast cereal finds success as creative consumers blur categories

A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks...

Eight companies chosen for PepsiCo Nutrition Greenhouse

PepsiCo announced today the eight European nutrition start-ups it has chosen for the first Nutrition Greenhouse programme, offering one winning company €100,000.

FREE FROM FOOD EXPO

Vegan-friendly eggs? Just add water, say New Food

A range of animal derivative free products were unveiled at this year’s Free From Foods Exposition in Barcelona, from Polish company New Food.

Powerful protein: Edible insects packing a punch

Michi Abe, founder of Abundance Food, launched the ProPro energy bar last year in Chiang Mai in northern Thailand. 

Enzymes key to improving plant-protein stability, study finds

Plant protein uptake is still being hampered by poor solubility and limited functionality, but the right kind of enzymes can boost stability and foaming properties, say Finnish researchers.

Roquette to invest €40m in French pea protein plant

Roquette will invest €40 million to increase the capacity of its Northern France pea processing site in Vic-sur-Aisne in a bid to meet growing global demand for plant-based protein.

Clash of the Seitans: Lobbies locked in plant-based stalemate but near EU definition of vegetarian

As Europe’s processed meat lobby presses the Commission to ban vegetarian products from using meat names, FoodDrinkEurope (FDE) and the European Vegetarian Union (EVU) are close to agreeing on a definition...

Meat-analogue switch could meet greenhouse gas targets, study suggests

Substituting beef for green beans has more of an effect in reducing greenhouse gases than placing restrictions on vehicle use or manufacturing processes, a study has found.

Cricket farming is sustainable but food source must be focus, study notes

Cricket farming can be a sustainable means of producing foods for human consumption, a study suggests, as its environmental impact compares favourably to broiler chicken production.

Horsemeat close to becoming staple Spanish food, study claims

Horsemeat close to becoming part of the national Spanish diet, says author of report showing link between environment where horses bred and omega-3 levels.

Plant protein may prove a more effective diabetic defence: Study

Consuming protein from plants rather than meat greatly reduces chances of type 2 diabetes, new research shows.

Whey protein approach could cut calories in yogurts and ice-cream

Novel-textured, high-protein desserts may soon become available thanks to a method that uses whey protein and polysaccharides to reduce the calorie content of high-fat foods such as ice-cream.

Pulses are popular but don't stop investing in consumer awareness, say researchers

The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the...

Food tech: the future is now, say investors

Food prices are rising, corporates are failing to innovate and diets are shifting – it’s the perfect recipe for a food tech start-up.

Lab burgers, lentils and locusts: is it boom-time for the meat-free protein market?

What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer...

Low acceptance of insect-derived foods not all about taste: Study

An unwillingness to eat foods like insects may have more to do with food appropriateness than its actual taste as findings could have implications for consumer acceptance of other protein...

UK cricket flour energy bar wins ife 2017 Sustainable Packaging Award

Yumpa, a range of energy bars made with cricket flour, is the first of its kind in Europe to have an EU accredited fully compostable wrapper.

DSM opens new Dutch biotechnology centre

Global food and nutritional ingredients supplier DSM continues its €100 million investment in R&D with the opening of a new biotechnology facility near its Delft HQ for food.

GALLERY

Healthy trends at IFE : From 'free-from', to functional teas, chickpeas, and protein waters

This week saw the International Food Exhibition (IFE) come to London. The mega-show brought out the latest offerings from small traders, multinationals, and food service. From the latest meat-free offerings,...

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential...

Plant Meat Matters: Unilever, Givaudan and Ingredion invest in vegetarian steak

Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant...

French soy juice manufacturers launch voluntary quality standard

A new certification for French manufacturers of soy juice which will give consumers greater clarity in a confusing space, says Agrifood certifying body Afnor.

FOOD VISION 2017

Seamore is campaigning for seaweed to be on everyone’s everyday menu

We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.

Sustainability superhero? UK meat alternative Hooba uses food waste, YMCA programmes and eco-friendly methods

UK flexitarian brand, Hooba, is using sustainably grown mushrooms in favourite meat products to help the environment and consumers’ health.

What connects crickets, coffee & mushrooms in a sustainable urban food loop? This Danish start-up's protein juice

Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced...

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