Meat, fish and savoury ingredients

GUEST ARTICLE

Industry Insights from NIZO: Using and optimising membrane filtration for extracting plant proteins

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

Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?

Beneo takes ‘next step’ in plant-based protein strategy with start-up investment

23-Jan-2023 By Flora Southey

Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.

Why the first mass-produced cultured meat product won't be food

19-Jan-2023 By Flora Southey

While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator.

The new hybrid? Blending plant-based proteins with fish by-products, algae, and insect larvae

18-Jan-2023 By Flora Southey

A research project funded by the Research Council of Norway is leveraging high moisture extrusion technology to develop novel hybrid products.

As meat-reduction trend ‘levels off’, industry backs plant-based innovation to propel category

18-Jan-2023 By Flora Southey

From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.

NEWS IN BRIEF

Aqua Cultured Foods begins buildout on fungi-based alt seafood factory

17-Jan-2023 By Flora Southey

The maker of mycoprotein-based seafood alternatives has begun buildout of a new facility in the US, from where it will produce products for the European market.

‘World’s first’ growth media factory in the works for cultivated meat, milk

16-Jan-2023 By Flora Southey

Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?

Researchers develop food waste-based scaffolds that could make cell-based meat cheaper

13-Jan-2023 By Flora Southey

A 3D-printing ink made from cereal waste has been developed to make edible scaffolds to support cultivated meat matrices.

How an Israeli start-up developed fish-free tinned tuna with the ‘complete sensory experience’ of taste, texture and smell

11-Jan-2023 By Flora Southey

In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.

Consumer perceptions: How does cell-based meat compare to plant-based, insects, and meat itself?

10-Jan-2023 By Flora Southey

What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.

Blending meat and mycoprotein: New hybrid products prepare to enter European market

10-Jan-2023 By Flora Southey

Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.

Protein quality evaluation ‘halves’ environment impact of meat and dairy

06-Jan-2023 By Oliver Morrison

The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.

‘It’s a full-blown meat experience’: Hungarian plant-based start-up eyes European frozen food market

05-Jan-2023 By Flora Southey

Vegan start-up Plant Revolt is already on the market in its native Hungary and has plans to rapidly expand across the bloc.

Behind Kraft Heinz’s plant-based category push: ‘We’re liberating the Beanz from the can’

04-Jan-2023 By Flora Southey

From meatless burgers to Beanz Bowls and pasta sauces, The Kraft Heinz Company is entering multiple new categories with an expanded plant-based portfolio. Cristina Kenz, Chief Growth & Sustainability Officer, International, Kraft Heinz, explains why...

Alt protein innovation in eastern Europe: Meet the new start-ups mimicking meat and seafood with fungi, plants

03-Jan-2023 By Flora Southey

From Ukraine to neighbouring Romania and north-eastern Lithuania, interest in alternative proteins is on the up. Meet three new start-ups developing animal-free whole cuts, mycoprotein ingredients, and plant-based sashimi.

From ‘potentially’ dangerous horse meat to illegal alt plastic: EU intercepts food fraud

13-Dec-2022 By Flora Southey

The European Union recently acted against two major cases of food fraud: food contact materials containing bamboo powder, and half a tonne of horse meat unfit for consumption.

MycoTechnology teams up with IFF in Europe, with Novel Foods nod expected ‘any day now’

12-Dec-2022 By Flora Southey

Mycelia-focused MycoTechnology has teamed up with ingredients supplier IFF to expand its reach to Europe, all the while Novel Foods approval for its FermentIQ protein is imminent, Lisa Wetstone, Director, Innovation & Growth Strategy, tells FoodNavigator....

Are consumers ready for plant-based and cultivated meat hybrids?

09-Dec-2022 By Flora Southey

A new survey suggests more than one-third of consumers in the UK would likely buy or eat hybrid plant-based/cultivated meat if it was on offer.

Poor data is hindering eco-label plans, group warns

08-Dec-2022 By Oliver Morrison

The UK’s CLEAR consortium complains that a lack of global data that distinguishes between farming methods and countries risks making eco-labels a blunt tool for consumers seeking greater transparency about food products.

From mood-boosting algae to plant-based ‘egg’ powder: Which innovations caught our eye at FiE 2022?

07-Dec-2022 By Flora Southey

Food ingredients are taking centre-stage in Paris this week, and FoodNavigator is on the ground speaking with newcomers to the B2B market.

Nestlé develops plant-based foie gras alternative for European markets

06-Dec-2022 By Flora Southey

Just six months on from inception, Nestlé’s vegan foie gras alternative is launching into Swiss and Spanish markets under its Garden Gourmet brand.

What does FDA’s greenlight of cultivated meat mean for Europe? ‘There are worldwide implications’

30-Nov-2022 By Flora Southey

In the US, a cultivated meat product has successfully completed the FDA’s pre-market safety review, moving it one step closer to commercialisation. What implications does this regulatory greenlight have for Europe’s cell-based meat sector?

Mimicking whitefish with plants: Meet the Icelandic start-up developing Arctic seafood alternatives

23-Nov-2022 By Flora Southey

Loki Foods, located in the ‘seafood capital of the world’, is tackling climate change through food. Its first project is a plant-based whitefish alternative boasting an equivalent nutritional profile – without the nasties.

Processing meat cuts for ageing populations: ‘Meat is an important source of protein, but many struggle to chew and digest it’

18-Nov-2022 By Flora Southey

In an effort to prevent malnutrition in ageing populations, researchers in Norway are investigating whether mechanically tenderising and brining meat can make it tender enough for ‘older palates’.

Food innovators welcome EC’s ‘pioneering’ algae plan

16-Nov-2022 By Oliver Morrison

Food innovation champions have applauded a new initiative from the European Commission aiming to unlock the potential of algae in the European Union.

3D cultivation tech leveraged to produce cell-based beef and pork fat, cost effectively

11-Nov-2022 By Flora Southey

German food tech start-up Cultimate Foods is moving towards pilot stage cultured fat production having secured pre-seed funding.

Meat.The End lands Burger King ‘Veggie Whopper’ deal in market debut

10-Nov-2022 By Flora Southey

Plant-based meat start-up Meat.The End (MTE) is announcing its first commercial collaboration, with Burger King in Israel. MTE CEO Dr Yishai Mishor explains how its veggie burger and plant-based nuggets ended up on the QSR major’s menu.

The growing appeal of the 'grass-fed claim'

02-Nov-2022 By Oliver Morrison

A new generation of food brands are hoping to make way with products that carry a ‘grass-fed’ claim.

Why is EFSA yet to receive a novel food dossier on cell-based meat?

31-Oct-2022 By Flora Southey

Why, when cultivated meat is already on menus in Singapore, has not one cell-based meat maker even submitted a novel food dossier in Europe or the UK?

Meet the CDMO centralising capabilities to market cell-based meat ‘years faster’ and ‘millions cheaper’

27-Oct-2022 By Flora Southey

UK-based Extracellular plans to offer cultivated meat and seafood players expertise in media and process development, and scale-up, to accelerate the sector. We caught up with founder and CEO Will Milligan to ask why outsourcing is a time- and money-saver...

Spotted at SIAL: Plant-based innovation from pistachio milk to konjac shrimp

25-Oct-2022 By Flora Southey

Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.

Challenger QSR plans site expansion with long-term retail goal: ‘We want to Trojan Horse sustainability’

25-Oct-2022 By Flora Southey

Vegan QSR brand Neat Burger – backed by Lewis Hamilton and Leonardo DiCaprio – is expanding its presence in the UK and the US, with plans to launch into Dubai and Italy, FoodNavigator hears.

Roquette launches organic pea protein isolates and starch for dairy and meat alternatives: ‘We offer full traceability back to the farm’

24-Oct-2022 By Flora Southey

The ingredients supplier is ‘addressing consumer demand’ with the launch of four new grades of organic pea protein isolates and organic starch for the EU and US market, Jeremy Burks, SVP of Plant Proteins tells this publication.

Redefine Meat inks major distribution deal, adds premium cuts and ‘pulled meat’ range: ‘Everything that a cow can do is in our pipeline’

21-Oct-2022 By Flora Southey

Five new products have been added to Redefine Meat’s plant-based New-Meat portfolio, including a plant-based tenderloin and striploin. These premium cuts will be distributed across Europe thanks to a new partnership with meat imports major Giraudi.

Aqua Cultured Foods inks deal with SV Group for hospitality roll out in Switzerland

20-Oct-2022 By Flora Southey

Aqua Cultured Foods has signed an agreement with Swiss hospitality and catering company SV Group to bring fermentation-derived alt seafood to smart fridges, cafeterias, and event venues.

GUEST ARTICLE

Industry Insights from NIZO: Meeting consumer expectations for meat alternatives

19-Oct-2022 By René Floris, Food Research Division Manager at NIZO

Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?

Plant-based alternatives won’t cut it, argue cell ag innovators: ‘Consumers are unwilling to compromise on sensory experience’

18-Oct-2022 By Flora Southey

Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”

3D printed mycoprotein in development for whole cut seafood alternatives

13-Oct-2022 By Flora Southey

A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.

Do due diligence laws actually promote climate smart food?

07-Oct-2022 By Flora Southey

EU-proposed due-diligence legislation has been criticised for triggering unintended consequences across the supply chain, which begs the question: will such a law actually promote climate smart food?

Europe’s largest cell-based meat hub aims to put cell-based foie gras on the table

05-Oct-2022 By Flora Southey

French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.

When will novel mycelium-based foods enter the European market?

30-Sep-2022 By Flora Southey

Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.

World’s best steaks revealed: Who made the cut?

29-Sep-2022 By Flora Southey

Results from the 2022 World Steak Challenge are hot off the grill, with a Japanese Wagyu judged to be a cut above the rest.

Europe’s first mycelium-based ‘ultra-realistic’ steak alternative under development

28-Sep-2022 By Flora Southey

In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.

Meat distributor to bring ‘world’s first’ cell-cultured wagyu beef to Europe via Orbillion Bio tie-up

27-Sep-2022 By Flora Southey

The duo will work together on manufacturing capabilities and will co-manage regulatory approval processes in Europe.

Scottish researchers track currents to new insights into shellfish farming

23-Sep-2022 By Oliver Morrison

Scientists have been tracking mussel larvae movements to give insights into where and how to grow them.

How new processing techniques have ‘great potential’ to make food more sustainable

20-Sep-2022 By Flora Southey

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

How mycelium innovation is ‘unlocking the potential of the fungi kingdom’

16-Sep-2022 By Flora Southey

From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...

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