Fruit, vegetable, nut ingredients

First-to-market nut milk concentrate promises superior plant-based taste and texture

26-Jul-2021 By Oliver Morrison

Could nut paste help remedy plant milk’s taste, texture and sustainability challenges?

Underutilised crops and emerging technologies set to shape next generation of plant-based products

21-Jul-2021 By Oliver Morrison

The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.

FOOD FOR THOUGHT

From plant-based meat to plant-based….plants: What’s next after meat mimicry?

21-Jul-2021 By Flora Southey

Will we forever be transforming plants into meat substitutes, or could we one day celebrate plants for being, well, plants?

‘No safe level of exposure’: EC orders mass recall of products contaminated with ethylene oxide

19-Jul-2021 By Katy Askew

The European Commission’s Food and Feed Crisis Coordinators have agreed a mass recall of products containing E410 locust bean gum contaminated with ethylene oxide.

Fermented-food diet increases microbiome diversity and lowers inflammation, study finds

14-Jul-2021 By Oliver Morrison

In what they describe as a ‘radical’ finding, researchers have claimed that fermented foods play a larger role than previously thought in eliminating unhealthy bacteria in the gut that lead to cancer, obesity, diabetes, heart conditions and chronic pain....

The big opportunities in preventative nutrition: ‘There’s a real buzz surrounding functional ingredients’

14-Jul-2021 By Katy Askew

Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.

‘The next phase in the evolution of Tate & Lyle’: Ingredients supplier spins-off bulk sweetener business

12-Jul-2021 By Katy Askew

Tate & Lyle has sold a controlling stake in its Primary Products operations, which will be spun-out into a stand-alone business, leaving the London-listed ingredient manufacturer to focus on its faster-growing specialities business.

‘Worrying’ pesticide levels found in Spanish foods

12-Jul-2021 By Oliver Morrison

Ecologists in Spain are demanding a 50% reduction of the use of pesticides - especially those more toxic and unauthorized - after data revealed a ‘worrisome’ level of exposure of pesticide residues found in food in the country.

Waitrose looks beyond deforestation-free to ‘forest positive’ palm oil supply

09-Jul-2021 By Flora Southey

UK supermarket Waitrose & Partners is working to stamp out deforestation from its supply chains and is ‘early’ on its journey to becoming forest positive, according to John Lewis Partnership’s Ethics & Sustainability Manager Samuel Lee-Gammage.

Plant-based ready meals the ‘fastest growing’ in category, survey finds

30-Jun-2021 By Oliver Morrison

Plant-based ready meals are becoming more available and cheaper than meat SKUs in the UK, according to a survey.

Biotech company claims genetic selection can improve resistance to deadly virus in Cassava

29-Jun-2021 By Oliver Morrison

The company, called Synomics, says it has identified a way of selectively breeding the Cassava plant to make it more disease resistant, thus solving the twin problems of food security in developing counties and food waste.

'Sustainable agriculture is fully local': Vertical farming start-up eyes ready-to-eat salad market

25-Jun-2021 By Flora Southey

From the United Arab Emirates to Greenland, Spanish start-up Atlantic Farms says its vertical farming and high-tech greenhouse technology allows for leafy greens to be grown in any climate.

Protein from waste: a sustainable solution with consumer appeal?

24-Jun-2021 By Oliver Morrison

Quorn is hoping to make protein from crop leftovers within five years as a solution to the twin problems of climate change and food waste.

The Cashew Trail: Olam Food Ingredients targets poverty in cashew supply

23-Jun-2021 By Katy Askew

Olam Food Ingredients aims to improve the sustainability of its cashew supply chain. A key lever for the supplier is farmer incomes. “We want to do more for the livelihoods of farmers,” MD and CEO of edible nuts, Ashok Krishen explained.

Cabosse Naturals talks cocoa fruit innovation: ‘Upcycled foods are very relevant for consumers’

22-Jun-2021 By Katy Askew

Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....

Why food brands have a golden opportunity to be stewards of the environment

16-Jun-2021 By Oliver Morrison

Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.

'Fava will become one of the frontrunners in alternative proteins': Meelunie’s ‘breakthrough’ process delivers neutral-tasting fava protein

11-Jun-2021 By Katy Askew

Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.

LIVEKINDLY Collective acquires The Dutch Weed Burger: What does consolidation mean for the plant-based sector?

09-Jun-2021 By Katy Askew

LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.

How oats, prebiotics, and coffee are shaking up alt dairy innovation

31-May-2021 By Flora Southey

From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.

FrieslandCampina F&B tapping plant-based trend with ingredient innovation

28-May-2021 By Katy Askew

FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.

‘We will take the bean out of the can': Kraft Heinz talks sustainable growth and democratising plant-based

26-May-2021 By Katy Askew

The Kraft Heinz Company is on a journey of ‘strategic transformation’ that is expected to deliver a ‘fundamental shift’ in how it grows its brands. FoodNavigator caught up with Cristina Kenz, International Chief Growth and Sustainability Officer, to hear...

‘Address food safety gaps to improve trust in plant-based meat’: Kerry

20-May-2021 By Katy Askew

The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.

Industry insights from NIZO: Improving the sensory experiences of plant proteins

19-May-2021 By René Floris, NIZO Food Research Division Manager

In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....

How UK brands are reformulating to avoid the HFSS ad ban

19-May-2021 By Oliver Morrison

UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...

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....

Are fruit seeds the ‘new nuts’? Meet the start-up upcycling fruit kernels into oil, flour, and alt milk

14-May-2021 By Flora Southey

Austrian entrepreneurs are extracting cyanide from stone fruit seeds – a side stream of the fruit processing industry – before upcycling them into B2B food ingredients.

‘Brands want a broader toolbox of ingredients’: Equinom develops ‘first-of-its-kind’ high-protein sesame seed to transform ‘future of plant-based foods’

13-May-2021 By Oliver Morrison

Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.

‘Vegurt’ innovation: New cultures developed for fermented plant bases

11-May-2021 By Flora Southey

A new line of cultures for the plant-based yogurt – or ‘vegurt’ – category has been developed by Chr. Hansen.

Nestlé develops pea-based alt milk with ‘neutral taste’ for versatility

05-May-2021 By Flora Southey

Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.

Potato grower starts upcycling unwanted spuds to pioneer ‘high grade’ plant protein alternative

03-May-2021 By Oliver Morrison

UK supplier Branston is working on a project to convert unwanted potatoes into ‘clean-label functional protein’ for use in meat analogues.

Disrupting alt milk with oat powder: ‘By cutting packaging waste and transport miles, we sell a sustainable way of consuming milk’

03-May-2021 By Flora Southey

Berlin-based Blue Farm aims to disrupt the alt milk sector with its oat-based powder. The product cuts 80% packaging waste, reduces the complexity of logistics, and saves transporting ‘tonnes of liquid around’, CEO and co-founder Philip von Have tells...

‘Plant-based’ claims under-exploited by food brands, report claims

03-May-2021 By Oliver Morrison

Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...

Soya ‘still king’ in plant-based space as report hails its health and sustainability benefits

30-Apr-2021 By Oliver Morrison

A report claims to ‘overwhelmingly counter misplaced concerns’ concerning soya’s health and environmental credentials.

GM crops may soon be permitted in EU as study hails health and sustainability benefits of genetic modification techniques

29-Apr-2021 By Oliver Morrison

The European Commission is gearing up to make new genetically modified organisms (GMOs) exempt from current environmental rules.

Upcycled cocoa fruit waste sweetens deals in confectionery, bakery and beverage

27-Apr-2021 By Flora Southey

Swiss chocolatier Lindt and Italian confectioner Venchi are among the brands incorporating upcycled cocoa fruit into their products.

‘Victims need to be compensated’: Commission urged to adopt civil liability regime in due diligence law

26-Apr-2021 By Flora Southey

The European Commission is being called on to incorporate a civil liability regime into its upcoming due diligence proposal. ‘The right to remedy is a human right’, says ECCJ Director Claudia Saller.

Cargill enters JV with vegan fat and blood innovator Bflike for 'virtually indistinguishable' plant-based meat and fish alternatives

23-Apr-2021 By Katy Askew

Cargill is investing in Bflike, a Dutch start-up the company says will be a ‘new technology leader’ in plant-based meat and fish analogues.

‘A strong patent portfolio is a valuable asset’: Patent filings shine light on microbial innovation trends

19-Apr-2021 By Katy Askew

Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above...

From fresh alt milk to pea and coconut cheesecake: What is the UK's ‘next big thing’ in plant-based?

19-Apr-2021 By Flora Southey

What is the ‘next big thing’ to hit the UK’s plant-based scene? FoodNavigator hears from start-ups making fresh alt milk, vegan Detroit-style pizza, premium cheesecake alternatives, and egg-free fresh pasta.

PEF can become the ‘standard in the food and drink industry’, says plastics producer

16-Apr-2021 By Oliver Morrison

The use of PEF plastic – which is made entirely from plants, is fully recyclable and which degrades in nature much faster than normal plastics -- has the potential to become the standard in the food and drink industry, claims the company attempting to...

Alt tofu made from peas, not soy, set to expand plant-based protein market

16-Apr-2021 By Flora Southey

A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.

Europe boosts organic supply, but what about demand? ‘Consumers dictate the food chain’

15-Apr-2021 By Flora Southey

Does the European Commission’s ambition of achieving 25% agricultural land under organic farming risk tipping the scales of supply and demand?

Papaya waste upcycled into fruit bars enriched with whey protein

15-Apr-2021 By Flora Southey

A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.

Scientists call for more bean and lentil production in Europe

14-Apr-2021 By Oliver Morrison

Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.

Europe’s ‘difficult target’ of 25% organic by 2030: Is the Organic Action Plan doing enough?

12-Apr-2021 By Flora Southey

The European Commission has detailed how it plans to achieve a target of 25% agricultural land under organic farming. Should it be doing more?

‘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,...

Quorn and Roquette call for solutions to alternative protein shape, texture and taste challenge

07-Apr-2021 By Oliver Morrison

The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.

The frozen food ingredient market is ‘ready for a shake-up’, says new supply venture

06-Apr-2021 By Oliver Morrison

A new frozen ingredients supply venture in the UK will import frozen food ingredients from around the world, specialising in Individually Quick Frozen (IQF) fruit, vegetables, spices and herbs for further processing by UK and Irish food and eventually...

Farmer to fork: Growing ‘forgotten crops’ in Africa for European consumers

30-Mar-2021 By Flora Southey

Food brand ZUVA is ensuring farm-to-fork traceability from its parent company’s farms in Africa through to consumers’ plates in Europe. “We have created a win-win situation for everyone participating in the value chain,” says founder and CEO Carl Heinrich...

Are healthy snacks a luxury most consumers can’t afford?

30-Mar-2021 By Oliver Morrison

No, according to panellists at the FoodNavigator 2021 Digital Summit: Positive Nutrition, who say more people accept that healthier choices mean higher prices.