Cultures, enzymes, yeast

Could yeast be a viable alternative to soy and pea protein? ‘It has all the essential amino acids, is readily available and affordable’

29-Oct-2019 By Flora Southey

Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator.

Chr Hansen CFO Søren Westh Lonning talks innovation, investment, and Q4 disappointment

11-Oct-2019 By Flora Southey

The Danish ingredients supplier has rounded out an overall ‘solid’ 2018/19 with a challenging quarter, CFO Søren Westh Lonning tells FoodNavigator.

Smart Protein: Barilla, AB InBev, Thai Union et al. collaborate on EU-funded novel protein project

08-Oct-2019 By Flora Southey

Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.

Fighting food waste with a clean label: DuPont launches protective cultures for fermented plant-based products

04-Oct-2019 By Katy Askew

Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...

‘Where consumer insight, nutritional know-how and good-tasting products come together’: FrieslandCampina Ingredients sees blurring of boundaries between food and nutra

03-Oct-2019 By Katy Askew

Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.

Clean labels and the sustainability agenda: Does the drive for natural food hurt nature?

17-Sep-2019 By Katy Askew

Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?

Chr. Hansen ‘future proofing’ innovation might with new R&D centre

29-Aug-2019 By Katy Askew

Danish ingredient supplier Chr. Hansen has said it wants to ‘future proof’ its innovation capacity through the development of a new research and development centre.

Ingredients start-up recycles brewer’s spent yeast to crack egg white market

31-Jul-2019 By Flora Southey

Dutch start-up FUMI Ingredients says it is bringing the world’s first vegan and non-GMO egg white substitute, made from yeast, to market.

From personalisation to plant power: Top trends on show at London Food Tech Week

23-May-2019 By Katy Askew

London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...

Beyond fat and sugar: Diets low in whole grains, fruit and nuts associated with 1 in 5 deaths

05-Apr-2019 By Flora Southey

A suboptimal diet lacking in whole grains, fruit, nuts and seeds, vegetables and omega-3 fatty acids is responsible for more deaths than any other risk factors globally, according to findings published in The Lancet.

‘Game changer’ cheese enzyme increases yield by up to 1%: ‘There is nothing on par with this’

03-Apr-2019 By Flora Southey

Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told FoodNavigator when we caught up last month.

Cancer Research UK condemns junk food promotions: ‘Special offers fuel obese shoppers’

29-Mar-2019 By Flora Southey

Shoppers that purchase around 40-80% of goods on special offer have a greater chance of being obese, says Cancer Research UK, which is pushing for restrictions on price promotions for less healthy products.

Creating added-value in oat processing: Lantmännen acquires Tate & Lyle oat facility

28-Mar-2019 By Katy Askew

Swedish agricultural cooperative Lantmännen is expanding its oat processing capacity through the acquisition of a production facility from UK ingredients group Tate and Lyle.

Superfood stardom: Social media drives the rise of ‘standout colour’ purple

25-Mar-2019 By Flora Southey

The nutritional benefits of purple superfoods, together with their social media ‘worthiness’, have contributed to an increase in all things purple on supermarket shelves, according to Mintel analyst.

Call for tougher acrylamide targets: ‘Benchmarks should be based on best, not worst, performers’

11-Mar-2019 By Katy Askew

Consumer organisations are calling on the European Commission to take a tougher stance on acrylamide in food products, insisting that targets for acrylamide content should be lower.