It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.
Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.
Dutch food maker Van Geloven and meat substitute innovator The Vegetarian Butcher have entered a partnership that, they say, will make vegetarian eating more accessible via Van Geloven’s iconic Mora brand.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...
While many vegans are not overly concerned at finding products that resemble non-plant based foods, those experimenting with vegetarian, vegan or flexitarian lifestyles are often looking for plant-based foods similar to those they are cutting from their...
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
High in protein and omega-3 fats, start-up SeaChips uses dried salmon skins, which usually go to waste, to create a healthy and sustainable alternative to potato crisps.
From FODMAP-friendly konjac noodles and pasta, to convenient and premium organic vegan stews and drinks that promote gut health, FoodNavigator takes a look at some of the latest on-trend products being rolled out across Europe.
Clean meat - meat cultured from animal cells grown outside the animal without the need for slaughter – could have a profound impact on the kosher food community and “dramatically lower the cost of kosher meat" in future, says kosher certification...
Global ingredients supplier and consumer foods business Kerry Group is leveraging its unique consumer insights to make sure its business is one step ahead of emerging trends in the F&B space. CEO Edmond Scanlon shares some insights.
One year on from its European launch, Premier Protein has secured a stronghold in Germany thanks to a continued rise in everyday protein appeal and will now focus on building brand equity, executives say.
From ready-to-eat pouches of wheatberry & quinoa, spreadable skyr and gourmet instant desserts with cocoa and chia seeds, we take a loot at some of the recent new product launches that stand out.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
What do consumers really think of meat alternatives - and what are they actually looking for in products? FoodNavigator caught up with a global Mintel analyst at IFT to find out.
Use of egg white peptides is rising among global bakery and confectionery manufacturers because the animal-based protein is a rich source of bioactive peptides that can improve human health, according to Fact.MR research firm.
Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.
New consumer research from Cargill has implications for formulators of functional foods, sports nutrition products and dairy products. Dairy ingredients are generally in decline, while plant-based alternatives are filling in the gaps.
Lupin, hemp and flaxseed are set to rise in popularity as consumers look for more "unusual" ingredients in dairy alternative products, predicts Innova Market Insights.
Artesa chickpea protein: 'It's as close to dairy as any plant protein we've tested'
Plant-based proteins are hot property, but organoleptic and functional challenges continue to hold the market back, claims Virginia-based Nutriati, which says its new chickpea protein concentrates can open up new application opportunities and give soy,...
Spaniards are buying more prepared meals and the number of people eating ethnic cuisine has more than doubled in recent years, says a government report on food consumption.
Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.
Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
Tapping into the trend for both exotic flavours and healthy, fermented foods, Danone has launched a range of dairy products including lassi, laban, straggisto, skyr and ayran.
Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. “It’s part of their new product development (NPD) priority,” says its managing director.
Innovation in Israel’s food tech sector is propelled by the country’s technological knowledge base, inward investment and governmental support. Ecosystems that encourage entrepreneurship and innovation are central to this endeavour. FoodNavigator visits...
Macadamias only represent 1.5% of the tree nut market, held back by limited supplies and high prices, but a tree-planting programme could change that. "Customers are crying out to use macadamias as an ingredient. It’s up to us to make that opportunity...
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Scandinavian start-up Veg of Lund’s science-based approach to innovation has enabled it to develop a new snack concept that taps into wide-ranging consumer demands.
French biomarine group Algaia is expanding its production and innovation capacity with investments targeting the growing demand for marine ingredients and seaweed extracts.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
Israeli start-up Aleph Farms' proprietary "three dimensional" process holistically grows all parts of meat - muscle, fat, blood vessels and connective tissue - together, yielding a 'free-range' taste and texture.
European health campaigners and some MEPs argue the European Commission should take a joined up approach to its food, agriculture and health policy by linking farmer payments to the healthiness of the food they produce.
Jimini’s believes there is plenty of room to grow the European market for insect-based foods. Having just secured a listing with Carrefour in Spain, Jimini’s co-founder Clement Scellier says this is a “wonderful opportunity” for the group.
