Meat, fish and savoury ingredients

F&B opportunity: Boosting protein intake earlier for elderly

09-Sep-2024 By Nicholas Robinson

Additional protein intake for older people should begin much earlier than most consumers think, providing food and drink manufacturers with a new market to profit from.

Is duckweed the next miracle plant protein?

05-Sep-2024 By Augustus Bambridge-Sutton

Duckweed is far more than just a pond-dwelling plant. It’s a nutrient-dense, easy-to-produce alternative protein.

Welfare labelling and alt-meat investment recommended for EU food

04-Sep-2024 By Nicholas Robinson

Animal welfare reforms in the European Union are a step closer and could include pathways for alt-meat production, new import requirements and welfare labelling on meat and dairy products.

EUDR watch: Discover the latest developments in this groundbreaking legislation

04-Sep-2024 By Donna Eastlake

The EUDR deadline is now just months away, yet many suppliers and manufacturers remain unprepared for the changes. We’re cutting through the noise to bring you the latest on this complex new law.

Filtration technique could slash the cost of cultivated meat

03-Sep-2024 By Augustus Bambridge-Sutton

One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.

Mapping the ‘food microbiome'

02-Sep-2024 By Augustus Bambridge-Sutton

New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.

How AI can help design proteins for the food industry

30-Aug-2024 By Augustus Bambridge-Sutton

Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.

The 'carnivore' diet trend: what is it and can it be profitable?

29-Aug-2024 By Donna Eastlake

The increasingly popular carnivore diet is shaping up to be a powerful new food trend. But what is it, why has it become so popular, and what opportunities does it create for food manufacturers?

UK government announced £15m funding for alternative protein hub

28-Aug-2024 By Augustus Bambridge-Sutton

The UK’s new National Alternative Protein Innovation Hub (NAPIC) aims to commercialise alternative proteins.

Halal food and drink manufacture ripe for profit growth

28-Aug-2024 By Nicholas Robinson

Halal food and drink sales in Europe are open for significant growth as Muslim – and other – consumer bases grow and demand more new and exciting permissible products from the industry.

How generative AI could boost plant-based protein functionality

27-Aug-2024 By Augustus Bambridge-Sutton

Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.

Processed and red meat ‘causing type 2 diabetes’

21-Aug-2024 By Nicholas Robinson

Processed meat and unprocessed red meat have been linked to rising type 2 diabetes levels globally in what is believed to be the largest study of its kind.

‘We're going to work with meat companies, not compete with them’: Meatable on how cultivated meat can help farmers

19-Aug-2024 By Augustus Bambridge-Sutton

Cultivated meat has traditionally been posited as an alternative to traditional animal agriculture. Now, Meatable suggests that it could help farmers, not hurt them.

Is the organic label still important to consumers?

14-Aug-2024 By Donna Eastlake

From organic vegetables to organic meat, the organic tag has proven popular with consumers for decades. But is the label losing its lustre, and if so, what does that mean for manufacturers?

How much can the protein transition reduce emissions?

14-Aug-2024 By Augustus Bambridge-Sutton

Reducing meat intake and shifting towards a healthier diet has the potential to moderate greenhouse gas emissions. But by how much?

Redefine Meat: ‘We want to be the world’s biggest meat company’:

12-Aug-2024 By Megan Tatum

A few weeks after launching it flagship flank steak into European retailers, Redefine Meat co-founder Eshchar Ben-Shitrit talks early feedback, navigating the UPF debate and the plant-based plateau.

The demand for ‘clean label’ meat alternatives?

09-Aug-2024 By Megan Tatum

With many consumers classing plant-based meats as ultra-processed, the race is on for manufacturers to ‘clean up’ labels.

Cultivated meat and seafood watch: What's the latest in cultivated?

08-Aug-2024 By Augustus Bambridge-Sutton

Cultivated meat, despite only being on the market in one country (Singapore), is on the rise.

Can a plant-based diet really reduce biological age?

07-Aug-2024 By Megan Tatum

New research suggests a vegan diet could lower biological age faster than an omnivorous diet. Scientific experts and dietitians have urged caution.

Cultivated meat on a farm? Putting farmers at the centre of a new technology

06-Aug-2024 By Augustus Bambridge-Sutton

Cultivated meat is often seen as anathema to traditional farming practices. But what if it can be produced on a farm, by farmers?

Finally, an approval application for cultivated meat submitted in the EU

01-Aug-2024 By Augustus Bambridge-Sutton

French start-up Gourmey has submitted a novel food application to the EU for cultivated foie gras. This is the EU’s first cultivated meat application.

Is cultivated meat a concern or an opportunity for farmers?

29-Jul-2024 By Augustus Bambridge-Sutton

Cultivated meat aims to replicate traditional meat. How concerned are UK farmers about this, and how open are they to potential opportunities?

How manufacturers can source soy sustainably: The EUDR and beyond

15-Jul-2024 By Augustus Bambridge-Sutton

Soy is under the spotlight due to the approaching enforcement of the EUDR. But how can soy manufacturers ensure that they’re sourcing sustainably?

NPD Trend Tracker: From KitKat Nescafé to orzo pasta

15-Jul-2024 By Augustus Bambridge-Sutton

This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.

Are high-fat foods contributing to the anxiety epidemic?

15-Jul-2024 By Donna Eastlake

High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.

Is flexitarianism increasing? Behind the rise of hybrid meat

12-Jul-2024 By Augustus Bambridge-Sutton

Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?

What is the role of circularity in a sustainable food system?

10-Jul-2024 By Augustus Bambridge-Sutton

The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?

Should maize be included in EUDR?

10-Jul-2024 By Donna Eastlake

The EUDR deadline is now less than five months away. But as the 30 December date looms on the horizon, we wonder if there are commodities missing from the list, in particular, maize.

Should we be farming on floodplains?

09-Jul-2024 By Donna Eastlake

Countries across Europe are increasingly using floodplains for farming. We look at the risks and rewards of this approach.

Luxury food trend: How brands can benefit

08-Jul-2024 By Donna Eastlake

The luxury food trend is thriving. We find out why and discover what manufacturers can do to embrace it.

Is the flexitarian trend waning in Europe?

05-Jul-2024 By Flora Southey

Fewer consumers plan to cut meat and dairy from their diet.

How sustainable is aquaculture?

02-Jul-2024 By Augustus Bambridge-Sutton

With aquaculture now accounting for more of the world’s fish than wild caught, it is no longer a niche production method. How does it really stack up on sustainability?

Consumers don't want cheap plant-based meat and dairy

02-Jul-2024 By Flora Southey

Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.

Could a keto diet boost brain health?

27-Jun-2024 By Donna Eastlake

The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.

The first carbon tax on farms has been set, and it’s in Europe

26-Jun-2024 By Flora Southey

Denmark is due to become the first country in the world to impose a carbon tax on agriculture.

Plant-based sales ARE growing, just not the usual suspects

25-Jun-2024 By Flora Southey

The plant-based ‘slowdown’ is well publicised, but there is still growth in plant-based – particularly in less hyped ingredients.

Gut health watch: What’s the latest on gut health in food and beverages?

21-Jun-2024 By Donna Eastlake

The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…

How brands are capitalising on gut health

20-Jun-2024 By Donna Eastlake

Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.

GUEST ARTICLE

The next-step in plant-based? Understanding the extruder

19-Jun-2024 By René Floris, NIZO Food Research Division Manager

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?

Affordability still major barrier to plant-based adoption

18-Jun-2024 By Donna Eastlake

When it comes to promoting a plant-based diet, one consumer belief is proving tough to break.

Why are soybean prices falling?

18-Jun-2024 By Augustus Bambridge-Sutton

Despite challenges from regulation and climate, soybean prices have spent the last year falling. What accounts for this?

Early peanut exposure reduces allergy risk by 71%

17-Jun-2024 By Donna Eastlake

As the number of peanut allergy sufferers continues to rise, scientists investigate whether early exposure is the solution.

Plant-based toxins pose danger to health

14-Jun-2024 By Donna Eastlake

Plant toxins have always existed in plant foods but their potential health implications remain relatively unknown to consumers. Why?

How is the plant-based seafood industry innovating for the future?

13-Jun-2024 By Donna Eastlake

The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.

NPD Trend Tracker: Euros 2024 edition

10-Jun-2024 By Augustus Bambridge-Sutton

This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!

French cultivated meat start-up seeks approval in UK, rather than EU

10-Jun-2024 By Augustus Bambridge-Sutton

French cultivated meat company Vital Meat has submitted a novel foods application in the UK. What makes the UK application different from Singapore and, more importantly, from the EU?

Why do consumers trust – and distrust – meat alternatives?

07-Jun-2024 By Augustus Bambridge-Sutton

As a new industry, consumer trust in meat alternatives is vital. Yet consumers trust, and distrust, different meat alternatives for different reasons.

Does the Mediterranean diet really improve longevity?

07-Jun-2024 By Donna Eastlake

The Mediterranean diet has long been hailed as the path to longevity. But is this really true or just a myth handed down through the generations?

How is the fishing industry tackling sustainability?

06-Jun-2024 By Donna Eastlake

The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?

Is seasonal eating making a comeback?

05-Jun-2024 By Donna Eastlake

From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?