As the alternative protein industry looks to new technology and ingredients to fuel growth, the Swiss supplier has unveiled new partnerships designed to improve the taste and texture of plant proteins.
Why former WWF sustainability expert joined JBS: ‘No other company has the leverage and capacity to drive sector-wide transformation’
Business
Albumin substitute developed from legume wastewater: ‘Just like egg protein, it binds, emulsifies, and foams’
Business
‘G7 leaders missed a key opportunity to alleviate the pressure on food supplies’: What does the Leaders’ Communiqué tell us about food and ag policy?
Policy
What do consumers want from dairy-free chocolate? ‘Plants and indulgence can go hand-in-hand’
Market Trends
Greek blockchain specialists create genetic barcode to protect against olive oil fraud
Healthy foods
South Africa bans meaty names for vegan products: A ‘long awaited’ or ‘counterproductive’ measure?
Meat
Consumer appetite for unhealthy food remains strong, poll reveals: ‘This demonstrates the need for brands to innovate’
Confectionery
‘This is clearly the way to go’: Pascual unveils Mylkcubator 2.0 as it eyes opportunities in emerging cellular agriculture technology
Dairy
Kerry on what shoppers need from Plant-based 3.0: ‘The consumer is no longer willing to compromise’
Innovation and NPD
Global soy exporters adopt new measures to cut deforestation in Brazil’s Cerrado region
Transparency and supply chain
NPD Trend Tracker: From M&M’s brownie-flavoured milk to sparkling water for kids
Innovation and NPD
EIC Accelerator programme reveals ‘food system resilience’ as EU priority, but report warns lack of capital is hindering high-potential start-ups
Innovation and NPD
