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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. 

CO2 rises could plunge millions into protein deficiency

Researchers claim that almost 150 million people (1.57% of the world’s population) may be placed at risk of protein deficiency by 2050 if levels of carbon dioxide in the atmosphere...

'We’re at the start of an exciting transition towards a plant-based revolution,' says Reducetarian founder

'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing...

A storm in a tofu teacup? Dairy industry should focus on innovation not plant alternatives, says analyst

The dairy industry should stop patrolling supermarket shelves for crimes such as 'soy milk' or 'tofu butter' and focus on innovation in its own sector, according to Packaged Facts analyst...

Guest Article

Is lab meat an existential threat to the animal feed industry?

Will an acceleration in the meat reduction trend and the hunt for substitutes spell eventual doom for the feed sector and the livestock industry it serves? Yes, says Paul Cuatrecasas,...

Does the future of sustainable eating lie in plant-meat blends?

Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT.  "There’s an untapped market there," says one...

Silkworm flour: Where sustainable food meets fashion

Italbugs is preparing to market a high-protein flour derived from silkworms, a by-product of the textile industry, that is suitable for use in sports nutrition and bakery products.

No meat and less salt: Salt of the Earth’s Mediterranean Umami is changing the meat alternative space

A sodium-reduction solution that mimics the taste of meat has been created by Israeli supplier, Salt of the Earth Ltd.

Industry calls for EU sport food clarification to shore up safety concerns

A quartet of sports food industry associations are calling for clearer product labelling and clarification for the safe use of sport and nutrition products within the European Union.

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.

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