Meat, fish and savoury ingredients

Plant-based diets become more popular indicator of masculinity among male athletes

31-May-2023 By Augustus Bambridge-Sutton

Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.

Seafood without the catch? Cultivated salmon fat in development for ‘next level’ plant-based seafood

30-May-2023 By Flora Southey

In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.

Quorn owner inks first mycoprotein deal with maker of ‘next gen alternatives that don’t imitate meat’

24-May-2023 By Flora Southey

Marlow Foods’ newly set-up ingredients division is announcing its first supply deal for the same mycoprotein used in Quorn branded meat alternatives.

'Once the animals are trained, you can pop them out anywhere' - Virtual fence technology could make meat and dairy more sustainable

23-May-2023 By Augustus Bambridge-Sutton

Since agriculture first developed around 8,000 BC, fences have been vital to keep livestock reigned in. For Norwegian company Nofence, however, physical barriers are not necessary. Its technology uses GPS to provide an invisible barrier, or ‘virtual fence’,...

'The acceptability of insects is influenced by their visibility': Consumer perceptions of edible insects explored

22-May-2023 By Augustus Bambridge-Sutton

Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...

Military conflict, deglobalisation and climate change – The future of feeding the world

19-May-2023 By Augustus Bambridge-Sutton

The world is not a stable place. Conflicts, both civil and international, as well as deglobalisation and the looming threat of climate change, are just some of the things that have the potential to radically disrupt the food system. At the City Food and...

FOOD FOR THOUGHT

Is consumer food waste giving the industry an unfair rap over emissions?

19-May-2023 By Oliver Morrison

New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...

Protein Vision first speakers announced: Hear from Nestlé, Oatly, Redefine Meat and more

18-May-2023 By Flora Southey

What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.

"Even relatively large reductions in salt content go unnoticed by consumers" - Action on Salt takes on the saltiness of the pizza industry

17-May-2023 By Augustus Bambridge-Sutton

New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...

‘Food and feed safety risks are not static’ - How the Border Target Operating Model could impact Great Britain-Europe trade

16-May-2023 By Augustus Bambridge-Sutton

On 11 April, the UK government released the draft of the Border Target Operating Model (BTOM). The BTOM will, if accepted, have a significant influence on the import of food from Europe into Great Britain (Northern Ireland is not affected). An online...

WATCH: Paleo talks animal-free myoglobin, regulatory challenges, and the ‘vegan’ opportunity

15-May-2023 By Flora Southey

The taste, appearance, and nutritional profile of plant-based meat analogues can be improved by a single ingredient, according to Belgian start-up Paleo: myoglobin. We catch up with co-founder and CEO Hermes Sanctorum to ask about this novel, animal-free...

Nutri-Score fake news? Scientists counter frequent ‘misunderstandings’ about FOP label

11-May-2023 By Flora Southey

Is Nutri-Score opposed to the Mediterranean diet? Does the algorithm discriminate against traditional foods? And why doesn’t it take ultra-processing into account? Scientists and health professionals address Nutri-Score ‘misunderstandings’.

Meatable on market strategy, regulatory exemptions, and the ‘first of many’ tastings

11-May-2023 By Flora Southey

The Dutch food tech pioneer is working with regulators to bring cultivated meat to Europe. But in the meantime, Meatable is focused on Singapore, where a regulatory exemption was recently achieved to hold the ‘first of many’ tastings.

WATCH: Collagen in functional food and drink – the next ‘hot trend’ after CBD?

10-May-2023 By Flora Southey

The collagen trend has been building over the last few years and Romain Quillot, co-founder of functional collagen food and drink brand Humble+, expects it to continue. We ask about the challenges of incorporating collagen into products, the functional...

How next-gen protein innovators plan to win over consumers

08-May-2023 By Flora Southey

The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...

Plant-based products that attempt to mimic the nutritional qualities of meat and dairy are ‘playing a losing game’

01-May-2023 By Oliver Morrison

It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.

Consumers don’t know what ‘ultra-processed’ food is, but know they don’t want it

27-Apr-2023 By Flora Southey

Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?

Heura unveils new tech for additive-free, high-protein plant-based food

25-Apr-2023 By Augustus Bambridge-Sutton

Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.

Meat, eggs and milk play ‘vital’ role in meeting global nutrition targets: FAO

25-Apr-2023 By Flora Southey

Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.

Meat alternatives made from plants or mycoprotein can lower ‘bad’ cholesterol, finds research

24-Apr-2023 By Flora Southey

Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.

'We have to focus on growing the category': Behind Quorn parent company's move to make its mycoprotein available to others

18-Apr-2023 By Oliver Morrison

Marlow Foods has unveiled plans to supply the protein in Quorn, mycoprotein, to other food and beverage manufacturers.

Aleph Farms prepares for initial product launch: the ‘world’s first’ cultivated steak

18-Apr-2023 By Flora Southey

In preparation for the launch of its cultivated steak product, Aleph Farms has developed its first product brand: Aleph Cuts.

Blending meat with alt protein: Does the hybrid category have a future?

17-Apr-2023 By Flora Southey

An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.

UK government invests £12m in sustainable protein hub

14-Apr-2023 By Augustus Bambridge-Sutton

The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.

‘What is naturalness?’ The future of plant-based food

12-Apr-2023 By Augustus Bambridge-Sutton

Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...

EC urged to adopt strict measures on nitrosamines after latest EFSA health concerns

06-Apr-2023 By Oliver Morrison

Experts are once again calling for a ban on nitrosamines after consumer exposure to the compounds that can form in food during its preparation and processing raised a health concern from the European Food Safety Authority.

Hybrid alt cheese made with dairy, faba and mealworms ‘similar or superior’ to the real thing

05-Apr-2023 By Flora Southey

Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.

‘We’re tackling challenging categories head on’: Behind Nomad Foods’ reformulation strategy

04-Apr-2023 By Flora Southey

The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...

Anti-innovation and consumer choice? Italy moves to ban lab-grown meat, cheese and fish

03-Apr-2023 By Oliver Morrison

First it was Nutri-Score. Now Italy is waging war on lab-grown food to preserve its famous gastronomic heritage.

EAT-Lancet diet: Increased intake of animal source foods recommended by researchers to fill micronutrient gap

31-Mar-2023 By Flora Southey

Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.

Cheese shop pulls products from shelves after Listeria outbreak

24-Mar-2023 By Augustus Bambridge-Sutton

On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...

Global livestock sector in urgent need of standardised measurement system for GHG data

23-Mar-2023 By Oliver Morrison

A new whitepaper from EIT Food outlines critical need for standardised tools and metrics to support the ruminant livestock sector in the UK and Ireland to reach Net Zero.

Unnecessarily cruel or a necessary solution? The octopus farming debate rages

17-Mar-2023 By Oliver Morrison

The world’s first commercial octopus farm is continuing to cause controversy.

Paleo players celebrate ‘ground-breaking’ research

09-Mar-2023 By Oliver Morrison

The paleo diet tops the rankings of a systematic review of dietary patterns and NCD risk factors, followed by DASH and Mediterranean diets, with the Western diet bringing up the rear.

Mosa Meat, Nutreco replace pharma-grade ingredients in cell feed with food-grade alternatives

07-Mar-2023 By Flora Southey

Mosa Meat and one of its investors, Nutreco, have replaced 99.2% of the pharma-grade ingredients in basal media with food-grade alternatives.

No more ‘vegan mortadella’? Why ‘meaty’ names for plant-based could get the chop in Italy

07-Mar-2023 By Flora Southey

A bill introduced to the Italian Parliament is seeking to prevent plant-based meat alternatives from using ‘meaty’ names. Would such a ban finally put an end to ‘marketing bias’, or instead ‘derail plans for a sustainable food system’?

Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products

01-Mar-2023 By Oliver Morrison

A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.

Bioreactors for meat: Ever After Foods ‘overcomes scaling challenge’ for cultivated meat players

01-Mar-2023 By Flora Southey

Plurinuva has rebranded as Ever After Foods to launch its patented bioreactor platform for cultivated meat production. The new tech can increase productivity by more than 700%, CEO Eyal Rosenthal tells FoodNavigator.

From kosher shellfish to ‘enabling’ ingredients: What is Israel looking for in food tech?

21-Feb-2023 By Flora Southey

In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?

Dissecting cultivated meat regulation part 2: What’s working in the US and Singapore, and what’s not?

16-Feb-2023 By Flora Southey

Both the US and Singapore have seen cultivated meat products pass through their regulatory processes, yet the two governments approach novel foods in different ways. Which challenges and opportunities exist within these regulatory frameworks, and what...

'These products will only take a significant portion of the global market when they can compete with conventional meat on taste, price, and convenience': alt protein sector looks for solutions amid mixed investment figures

16-Feb-2023 By Oliver Morrison

Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.

Deforestation in Brazil's Amazon falls in first month under Lula

13-Feb-2023 By Oliver Morrison

Deforestation in Brazil’s section of the Amazon rainforest dropped by 61 percent in January, the first month in office for President Luiz Inacio Lula da Silva, who has promised to relaunch environmental protection efforts.

Pork and microalgae cells combined in cultivated meat an ‘industry first’

10-Feb-2023 By Flora Southey

Czech start-up Mewery claims to have developed the first prototype of cultivated meat based on microalgae. The company is already in talks with the Singapore Food Agency, founder Roman Lauš tells FoodNavigator.

Dissecting cultivated meat regulation part 1: What’s working in Europe and Israel, and what’s not?

08-Feb-2023 By Flora Southey

Achieving pre-market authorisation to put cultivated meat on people’s plates is no easy feat. With different geographies handling the regulatory process in their own unique ways, we dissect how it works in the EU and Israel, and ask how these systems...

How did PFAS contaminate the organic egg supply chain? Feed suppliers weigh in

06-Feb-2023 By Flora Southey

It has been suggested the so-called forever chemicals identified in Danish organic eggs originated from fishmeal, which is used as an ingredient in chicken feed. Suppliers are taking the issue ‘very seriously’, FoodNavigator understands.

Research suggests ‘direct association’ between nitrites from food additives and diabetes risk

06-Feb-2023 By Flora Southey

Not only has a link been suggested between the consumption of additives-originated nitrites and increased diabetes risk, but researchers have found no potential benefits for dietary nitrites.

Behind the 'world’s first 100% cultivated pork steak'

03-Feb-2023 By Oliver Morrison

UK scientists have made headlines after claiming to make the world’s first 100% cultivated pork steak.

Europe ‘lagging’ in lab-grown meat investments

30-Jan-2023 By Oliver Morrison

A new report reveals the countries poised to seize the world’s lab-grown meat market, based on investment raised, amid warnings that countries in Europe risk missing out on profitable and sustainable opportunity.

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.