Proteins

EU Farm to Fork strategy ‘a shot in the dark’? BEUC, and others, respond to Green Deal

12-Dec-2019 By Flora Southey

Yesterday (11 December), MEPs convened to discuss Commission President Ursula von der Leyen’s plans to achieve climate neutrality in the EU by 2050. FoodNavigator outlines some initial responses to the Green Deal, from the European Consumer Organisation,...

‘Curing food, one protein at a time’: Meet the start-up replacing 1 tsp sugar with 0.5mg protein

11-Dec-2019 By Flora Southey

Amai Proteins has set out to address ‘the world’s biggest health challenge’: sugar reduction. The start-up is developing designer proteins that are not only sweeter than sugar, but tasty, scalable, sustainable, and importantly, cheaper than the real thing,...

'Now we need to create healthier meat analogues': scientist

09-Dec-2019 By Oliver Morrison

After mastering meat analogues, scientists now the face the next challenge of making them healthier, says a pioneer in the field.

JUST predicts mid-2020 launch in EU, yet China ‘number one priority’ for scrambled egg alternative

05-Dec-2019 By Flora Southey

JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...

Naturex unveils fermented mineral to boost plant-based, on-the-go nutrition

05-Dec-2019 By Natasha Spencer

Natural specialty ingredients manufacturer, Naturex, recently unveiled its ultimine iron mineral, designed to answer consumer calls for flavor, function, and nutrition in plant-based foods.

From sustainable sourcing to plastic packaging: Behind Pip & Nut’s journey to B-Corp certification

04-Dec-2019 By Flora Southey

Over the past 12 months, the London-based nut butter brand has increased the amount of recycled plastic in its packaging, reduced its transport miles, and surveyed its suppliers’ waste management policies to achieved B-Corp certification, founder Pippa...

Norway taps sustainable marine resources in response to fish farming boom

27-Nov-2019 By Flora Southey

As the fastest growing food producing sector, fish farming is placing increased strain on conventional feed resources. In Norway, researchers are working to relieve this pressure by developing sustainable alternatives – using aquaculture by-products and...

“Clean meat” sees rapid growth as start-ups compete to bring first cultured meat product to market

26-Nov-2019 By Jenny Eagle

The “clean meat” industry is experiencing rapid growth as start-ups worldwide compete to be the first company to bring a cultured meat product to market, according to IDTechEx.

Farmers hit back as BBC documentary exposes meat production’s ‘devastating effect on ecosystems’

25-Nov-2019 By Oliver Morrison

We need to distinguish between the livestock systems and meats that are part of the problem, and those that are part of the solution, say farmers as BBC documentary suggests that consumers should cut their meat consumption for environmental reasons.

6 sustainable food trends businesses must watch

22-Nov-2019 By Oliver Morrison

As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.

Ojah unveils vegan ribs after six years of product development

20-Nov-2019 By Oliver Morrison

Plant-based ingredients producer Ojah will launch vegan ribs in December following six years of product development.

High-protein diets risk ‘irreversible kidney failure’, study warns

19-Nov-2019 By Oliver Morrison

Avoiding carbohydrates and substituting them with proteins has become a leading dogma for all those who care for their looks and health, while high-protein diets are very often recommended to people who suffer from diabetes or who are obese. But while...

From clean label reformulation to plastic-free packaging: Algaia says seaweed ‘ticks all the boxes’

18-Nov-2019 By Katy Askew

French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.

Givaudan set to unveil new breakthrough fat encapsulation technology

18-Nov-2019 By Oliver Morrison

The Swiss ingredients supplier has also discovered lamb and smoke-like flavours which it will offer meat-substitute producers.

Extracting protein from grass: ‘It should be cheap to buy, offer good functionality in food, and it must be tasty’

13-Nov-2019 By Flora Southey

Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.