Proteins

Sustainability focus shifts from future goals to real-world changes

11-Dec-2023 By Natasha Spencer-Joilliffe

Food sustainability actions need to transition away from future aims to real-world change processes to help the global food system reach its targets, new research suggests.

Disrupting cow, sheep, goat & donkey milk: Cell cultivated start-up Senara emerges from stealth

11-Dec-2023 By Flora Southey

After 18 months in stealth mode, German start-up Senara is emerging to disrupt the conventional milk market (derived from cow, sheep, goat, donkey and more) with cell cultivation.

Alternative protein producer Farmless plans expand production, maintain protein production efficiency

08-Dec-2023 By Augustus Bambridge-Sutton

Farmless, a startup producing protein using a feedstock which combines hydrogen, nitrogen, CO2 and renewable energy, is planning to build a pilot plant after a new injection of funding. Its purpose is simple – cutting down on the land used to create protein,...

5 start-ups that caught our eye in 2023

08-Dec-2023 By Flora Southey

From upcycling ‘spent hens’ into flavour enhancers to recreating breast milk in a lab, we round-up five of the most innovate start-ups we interviewed in 2023.

What’s the Italian Government’s beef with cultivated meat?

07-Dec-2023 By Augustus Bambridge-Sutton

The Italian Government recently announced that it would ban cultivated meat production, at the same time restricting meat-related labels on plant-based meat alternatives. The decision has drawn significant criticism from some quarters, but from Italy's...

How can industry turn the tide on seaweed consumption?

07-Dec-2023 By Flora Southey

In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?

Butter’s time to shine? The innovations churning up traditional spreads

06-Dec-2023 By Flora Southey

After decades of ‘very little’ innovation by heritage brands, is butter (and its plant-based counterparts) having a moment? FoodNavigator investigates.

Domino’s innovation lead talks trends, nutrition and sustainability in pizza: ‘You couldn’t do this job if you didn’t love food’

05-Dec-2023 By Flora Southey

Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.

Recreating Willy Wonka flavours with food science: 'In principle, we could simulate any flavour'

05-Dec-2023 By Natasha Spencer-Joilliffe

Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.

‘It’s time to legislate’: EU seafood sector crabby about plant-based ‘fishy’ labelling

04-Dec-2023 By Flora Southey

Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.

Pork major Pilgrim’s UK cuts GHG emissions by 62.5%

01-Dec-2023 By Natasha Spencer-Joilliffe

In its inaugural sustainability strategy progress report, British pig farming company Pilgrim’s UK announces its reduced emissions as it sets out its net-zero targets.

Upcycling food waste into alt protein: On-site insect farming developed for manufacturers and retailers

01-Dec-2023 By Flora Southey

Modular insect farming technology has been developed for food businesses to upcycle organic waste on-site into a sustainable protein alternative.

‘Essentially real meat, just grown differently’: Ivy Farm’s CSO on cultivated meat production and commercialisation

01-Dec-2023 By Augustus Bambridge-Sutton

UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.

Changing menus, focus on sustainable production: COP28 focuses more on food

30-Nov-2023 By Augustus Bambridge-Sutton

The food and beverage industry is inherently linked to the climate crisis, responsible for at least a quarter of global greenhouse gas emissions. The COP28 summit, held this year in Dubai, UAE, focuses more significantly on food than in previous years.

Nourish Ingredients releases animal-free fat to accelerate future food systems

30-Nov-2023 By Natasha Spencer-Joilliffe

Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

30-Nov-2023 By Flora Southey

As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.

Stacking plant-based meat up against the real thing: ‘Often it has a slightly better nutritional composition’

29-Nov-2023 By Flora Southey

A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.

How Mars is rethinking reformulation on its path to net zero

29-Nov-2023 By Flora Southey

As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.

Scientists find nutrient in meat and dairy that helps fight cancer

28-Nov-2023 By Flora Southey

Fresh research reveals a fatty acid in meat and dairy products improves the ability of immune cells to fight tumours.

Increased consumption of plant-based substitutes does not increase consumer acceptance

27-Nov-2023 By Augustus Bambridge-Sutton

A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context – what meals the plant-based substitutes are used in – is highly significant to how they receive it.

Cell-based breast milk in development to replace ‘suboptimal’ bovine infant formula

27-Nov-2023 By Flora Southey

Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.

‘We believe consumer demand for healthier choices is there’: PepsiCo expands its use of diverse ingredients

24-Nov-2023 By Augustus Bambridge-Sutton

Ingredients such as whole grains, legumes, fruits and vegetables, nuts, seeds and plant-based protein are highly nutritious. Snacks major PepsiCo, in its shift towards expanding its ‘diverse ingredients’ portfolio, plans to produce products containing...

From pest to protein? 'Naked clams' a potential solution for sustainable nutrition, find researchers

22-Nov-2023 By Augustus Bambridge-Sutton

Naked clams, because of the abundance of nutrients they contain, are already highly beneficial to human health. A recent study showed that they can be made even more so, through combining their wood-based diet with an algae-based microencapsulated feed.

Plant-based kids formula: Danone mulls ‘multi-stage collaboration’ with vegan start-up

21-Nov-2023 By Flora Southey

The Aptamil owner has signed a letter of intent with Else Nutrition, a start-up making formula for babies and kids from almonds, buckwheat and tapioca.

German Government to boost alternative proteins with €38m investment

20-Nov-2023 By Augustus Bambridge-Sutton

In its 2024 budget, the German Government has allocated €38m for the promotion of precision-fermented, plant-based and cultivated meat and dairy alternatives.

‘Until recently, LCAs have been costly and labour-intensive’: DSM-Firmenich brings environmental footprints to meat, milk and egg products

20-Nov-2023 By Flora Southey

DSM-Firmenich and Sustained are collaborating to capture animal protein life cycle assessment impacts at the farm level, making it easier for food makers to assess and communicate the environmental footprint of their products.

Ultra-processed foods, but not bread or breakfast cereals, linked to multimorbidity: The Lancet

16-Nov-2023 By Augustus Bambridge-Sutton

A recent study published in medical journal The Lancet has found that ultra-processed food (UPF) consumption is often linked to multimorbidity. However the study found no link between multimorbidity and consumption of UPFs including breakfast cereals,...

Why Unilever wants its ice cream competitors to reformulate

15-Nov-2023 By Flora Southey

The Magnum, Wall’s, and Ben & Jerry’s owner is reformulating its ice creams to withstand warmer temperatures, and wants others to do the same.

The ‘world’s first’ alt seafood association wants to close the protein, omega gap

13-Nov-2023 By Flora Southey

The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.

Beyond Meat struggles continue in US, doubles down on EU expansion

10-Nov-2023 By Flora Southey

According to analysts, Beyond Meat is in ‘survival mode’, as the plant-based meat maker continues to lose share in US retail. At the same time, the company is increasing distribution across the pond, where it has observed a faster-growing market.

Exports of livestock for slaughter on the chopping block in UK

10-Nov-2023 By Augustus Bambridge-Sutton

Among the legislation announced alongside the King’s Speech on Tuesday was a ban on the export of UK livestock for fattening and slaughter. The decision, if it gets through Parliament, will have a keen impact on both animal welfare and animal agriculture...

Salmonella outbreak linked to kebabs following death in Austria: ‘New cases are likely to occur’

08-Nov-2023 By Flora Southey

Nine people have ended up in hospital and one has died following an outbreak of Salmonella Enteritidis ST11 across the EU.

Me vs. others, status vs. group: The values that drive alternative meat consumption

06-Nov-2023 By Augustus Bambridge-Sutton

Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...

WATCH – Down on the cultured meat farm with Ivy Farm Technologies

06-Nov-2023 By Flora Southey

Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.

The possibility of ‘net zero carbon’ protein: DSM-Firmenich develops single-cell proteins for food and feed

03-Nov-2023 By Flora Southey

The Dutch-Swiss ingredients supplier has developed single-cell proteins it claims have the potential to offer ‘net zero carbon protein’ for the food, feed, and pet food markets.

‘For the industry to succeed, there will need to be a ramping up of investment’: The past and future of the cultivated meat market

02-Nov-2023 By Augustus Bambridge-Sutton

The number of deals in the cultivated meat market in the first eight months of 2023 has significantly declined since 2022, a report by financial advisory firm Oghma Partners shows. However, strong government investment and potential regulatory approval...

Unilever unearths regen ag findings for Knorr and Hellmann’s: ‘The time for pilots is over. It’s time to go big’

02-Nov-2023 By Flora Southey

The environmental impact results from Unilever’s first set of regenerative agriculture projects in Spain, Italy, and the US have been dug up, with findings suggesting boons for food resilience and environmental sustainability.

Start-up’s chickpea-based protein isolate boosts protein content in dairy-free cheese

01-Nov-2023 By Augustus Bambridge-Sutton

Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.

From deforestation to human rights: EU urged to put indigenous perspective at centre of EU policy

01-Nov-2023 By Flora Southey

Indigenous rights must be ‘at the centre’ of new EU policies looking to stamp out environmental and human rights violations from food supply chains, argues indigenous advocate Edson Krenak from NGO Cultural Survival.

‘A defining feature of stem cells is that they can become other cells’: Strategies for the use of stem cells in cultivated meat production

30-Oct-2023 By Augustus Bambridge-Sutton

The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...

How cultivated meat could be the key to avoiding the development of antimicrobial resistance

30-Oct-2023 By Augustus Bambridge-Sutton

While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance,...

Is it time for the ‘outdated’ supermarket free from aisle to evolve?

27-Oct-2023 By Oliver Morrison

As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?

‘Eat it all, like a cherry tomato’: How edible algae packaging is helping brands ditch plastic

27-Oct-2023 By Flora Southey

When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.

GUEST ARTICLE

Industry Insights from NIZO: Great flavour without compromise for plant-based food

26-Oct-2023 By René Floris, NIZO Food Research Division Manager

To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?

‘We want happy pigs’… welfare and health outweigh climate concerns for consumers

25-Oct-2023 By Oliver Morrison

Focusing solely on climate improvements in pork production is not what consumers care most about when buying pork, two studies reveal.

‘It has the potential to improve sustainability across the supply chain’: UK mulls regulatory changes to allow insects to eat your food waste

25-Oct-2023 By Oliver Morrison

Food companies can potentially cut their volumes of waste up to 75% using insect bioconversion, whilst at the same time creating valuable new revenue streams, FoodNavigator hears.

Denmark unveils the ‘world's first’ action plan for plant-based foods

23-Oct-2023 By Oliver Morrison

Eighteen months after the Agreement on the green transformation of Danish agriculture was approved by the Danish Parliament, Food Minister Jacob Jensen has launched the government's new action plan for plant-based foods.

‘It is crucial for consumer acceptance’: Replacing animal fats in plant-based food

18-Oct-2023 By Augustus Bambridge-Sutton

While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...

News in brief

French food tech firm Umiami raises €32.5 million to speed up distribution in Europe

17-Oct-2023 By Oliver Morrison

French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.

'What we do is not artificial': The Michelin-trained chef hoping to revamp the plant-based category

16-Oct-2023 By Augustus Bambridge-Sutton

Emma Bowe, who has worked alongside Heston Blumenthal and cooked for royalty and prime ministers, told FoodNavigator how she brings forth her experience in the culinary world to create her brand.