Emulsifiers, stabilisers, hydrocolloids

Swapping out long ingredients lists on vegan mayo for chickpeas: ‘We’ve taken the aquafaba concept a leap further’

15-Jul-2021 By Flora Southey

Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.

Acacia gum production funds desertification prevention in Africa: ‘We want to create concrete impact’

17-Jun-2021 By Flora Southey

French producer of acacia gum Alland & Robert has established a company foundation to help prevent desertification in Africa. “Our sole objective is to support African communities and fight the desertification of lands, droughts, or lack of access...

Alt egg start-up taps plant cellulose for ‘clean’ texture boost: ‘We want to reduce or even eliminate methylcellulose’

25-May-2021 By Flora Southey

The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.

Mimicking egg functionality with plants: ‘A functional egg replacement shouldn’t have more than 7 ingredients’

20-May-2021 By Flora Southey

Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

Cracking the plant-based egg market: Clean label, nutrition, and meeting ‘fanatical’ demand

07-May-2021 By Flora Southey

How are plant-based egg-sperts hatching ‘clean’ ingredients lists that deliver on functionality, taste, and nutrition?

‘It doesn’t need to bleed like a beef burger’: Snacks disrupter The Curators on how the humble mushroom can shake up the meat-free space

09-Apr-2021 By Oliver Morrison

Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...

End the cage age: Unilever and Nestlé petition to phase out caged hens in Europe

17-Mar-2021 By Flora Southey

Nestlé, Unilever and Mondelēz International are among the food majors calling for an EU-wide ‘phase out’ of caged hens in farming.

Unilever looks to fat alternatives in quest to hit €1bn plant-based sales target

16-Mar-2021 By Oliver Morrison

The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

Not all processed foods should be demonised, say nutritionists

22-Feb-2021 By Oliver Morrison

What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

Cracking the ‘world’s first’ animal-free egg white through fermentation

09-Feb-2021 By Flora Southey

Clara Foods is leveraging precision fermentation technology to develop animal-free egg proteins. While first concentrating on the North American market, Chief Technology Officer Ranjan Patnaik says the start-up intends to commercialise in Europe.

Cracking progress or not up to scratch? European cage-free egg pledges in focus

04-Jan-2021 By Flora Southey

Which food businesses are making progress in their transition to cage-free eggs? Are any going in the opposite direction? Compassion in World Farming shares its findings.

Consumers associate plant-based with clean label: There is a ‘disconnect’ between perception and reality

16-Dec-2020 By Katy Askew

Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...