Fats & oils

Casein without the cow? Meet the Estonian start-up producing milk proteins from yeast

07-Oct-2021 By Flora Southey

Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.

What’s next in plant-based? Nestlé accelerates innovation with new shrimp and egg alternatives

07-Oct-2021 By Katy Askew

Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.

How Nestlé is supporting regenerative agriculture: ‘We need to source in the right way’

28-Sep-2021 By Katy Askew

Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...

Fermenting yeast into ‘cream’: Start-up ads richness and texture to plant-based dairy

27-Sep-2021 By Flora Southey

Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

Nutri-Score does not blight image of olive oil, finds survey

22-Sep-2021 By Flora Southey

Despite criticism from producers that Nutri-Score’s ‘C’ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

‘Hybrids are coming’: Making the case for cell-cultured and plant-based blends

21-Sep-2021 By Flora Southey

Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.

Musim Mas, AAK and Nestlé collaborate on deforestation outside concession areas

21-Sep-2021 By Katy Askew

Palm oil producer Musim Mas, oil supplier AAK and branded manufacturer Nestlé are collaborating to tackle deforestation outside concession areas in Aceh, Indonesia.

Meet the B2B start-up innovating plant-based whole cuts and cultivated hybrids

16-Sep-2021 By Flora Southey

A new platform for whole-cut texturization to produce plant-based meat alternatives and cell-based hybrids has been developed by Israeli firm Alfred’s FoodTech, Ltd.

UK to lead WHO network to champion sugar and calorie reduction

14-Sep-2021 By Katy Askew

The UK has been selected to head up the World Health Organization’s (WHO) Sugar and Calorie Reduction Network in Europe.

Fake it till you make it? Meat alternatives shown to promote ‘positive changes’ in gut microbiome in latest ‘exciting’ study

06-Sep-2021 By Oliver Morrison

Who said meat imitations can’t be healthy? New research rejects the notion fake meats should be perceived as low-quality, ultra-processed foods.

'The health benefits are becoming clearer... the future looks very exciting: What's the CBD sector's next play?

27-Aug-2021 By Oliver Morrison

Many factors have held back CBD as ingredient in mainstream food and drink products. What will the market look like when these challenges recede?

Are saturated fats from meat and dairy equally bad for the heart?

26-Aug-2021 By Flora Southey

How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?

Parmigiano Reggiano and Grana Padano refuse traffic light labelling: ‘Nutri-Score undermines PDOs’

23-Aug-2021 By Flora Southey

The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.