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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. 

Football fuel: Everton renews partnership with The Protein Works

English Premier League club Everton has renewed its partnership with The Protein Works (TPW) - adding personalised nutritional bars to the existing deal.

From wheat to meat: Seaweed start-up launches vegan bacon after pasta success

Following the success of I Sea Pasta, seaweed specialist Seamore, has launched a vegan bacon made entirely from seaweed and has further plans to expand its market.

Crikey! Fruit fly flour beats crickets for cost, says Israeli start-up

Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar...

EU bank backs organic Bulgarian bar maker by a cool €2m

Sofia-based healthy snack and ‘superfood’ producer Smart Organic has won a €2 million loan from the European Bank for Reconstruction and Development (EBRD) to aid expansion for the rising healthy...

Egg prices set to keep rising in EU

Egg prices in Europe have risen 16% since November last year driven up by bird flu outbreaks and rising consumer demand, say global commodities analysts at Mintec.

€1.2m EU investment fund seeks entrepreneurs hungry for agrifood innovation

Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable...

Roquette on pea protein: ‘In five years’ time the off-taste issue will be completely resolved.’

French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the...

Silly sausages? German Ag Minister criticises vegetarian products with meaty names

Germany’s agriculture minister Christian Schmidt has weighed in on the debate surrounding plant-based alternatives using meat names, calling them "completely misleading" - but the European Commission seems reluctant to act....

The food trends and issues to watch in 2017

With 2017 just around the corner, it's time to start thinking about which future trends and burning topics will be making their mark on the food and drink industry next...

Consumers aren’t prepared to join the lab-meat love-in

This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from...

Exclusive

Roquette ready for major investment in North American pea protein

Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space. 

Quiz of the year: How much do you remember about 2016's biggest food news?

Think you remember the major events to hit the European food industry in 2016? Let us put your knowledge to the test with our news quiz!

Guest article

A veteran view on HiE 2016

Hydrocolloids specialist Dennis Seisun reflects on this year’s Health Ingredients Europe (HiE) expo in Frankfurt, Germany in this guest article.

News in brief

Algae and alternative protein players in €1.2bn EU food project

A pan-EU sustainable food project sees Israeli astaxanthin supplier Algatechnologies, champion of pea protein Roquette and Dutch nutrition giant DSM among its 50 partners that will invest close to €1.2bn over the next seven...

Beans beat meat for satiety thanks to filling fibre

A plant-based burger made from pulses beats meat for satiety, say Danish researchers – but it’s probably due to the fibre not protein.

Alt-protein: Movement answers the call for more protein choice

With worldwide demand for protein set to reach new heights, what protein alternatives are robust and innovative enough to satisfy consumer appetite?  

Tomorrow’s foods: How do you sway consumer choice and acceptance?

The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to...

New supplier set to make waves on the bio-marine scene

Start-up Bio-marine Ingredients Ireland (BII) hopes to become a major new supplier of lipids, protein and calcium powders following an initial €15m investment in its plant.

Wessanen strengthens position in Spanish organic market with Biogran takeover

Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to...

'Climate smart' pulses are key to global food security: FAO

'Climate smart' pulses are essential to global food security by delivering high-nutrition protein to people and critical nutrients to soil, said the UN's Food and Agriculture Organisation (FAO) on World Soil Day. ...

dispatches from HiE 2016

Teff: The next ‘ancient grain’ to make nutrition ripples?

The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.

Emulsifier combination backed for ‘optimal’ eggless cake

A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers.

Future food: Could edible bee larvae help feed the world by 2050?

The edible larvae and pupae of honey bees has a ‘nutty’ flavour, high nutritional value and protein quality similar to beef, say researchers.

Marketing meat alternatives: Why carbon labels don't stick... yet

Some foods have a bigger carbon footprint than others. Cue the need for a carbon label so consumers can choose accordingly? Perhaps not - as Tesco and PepsiCo have found...

INTERVIEW

The Vegetarian Butcher: What turned a ninth generation meat farmer into a plant-based pioneer?

Jaap Korteweg was a ninth generation Dutch meat farmer before becoming a vegetarian unable to banish his cravings for meat. The CEO of The Vegetarian Butcher  shares his experience and gives advice...

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