Proteins

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.

Children at risk as ‘forever chemicals’ PFAS identified in organic eggs

27-Jan-2023 By Flora Southey

Fresh research out of Denmark has identified the presence of environmental contaminant PFAS in organic eggs sourced from chicken farms all over the country. The risk for children ‘is noticeable’, according to associate professor Kit Granby from the DTU...

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?

Pigmentum to ramp up casein production in plants with new investment

26-Jan-2023 By Flora Southey

Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.

‘This ticks every box worth ticking’: The agri-tech start-up aiming to grow water lentils at scale

25-Jan-2023 By Oliver Morrison

UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.

‘We evaluate this in terms of cost versus impact’: Ingredion outlines the ‘trade-offs’ needed to advance environmental sustainability

25-Jan-2023 By Katy Askew

Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...

Developing plant-based dairy with melon seed milk: ‘Fermentation generates cheese-like aromas’

24-Jan-2023 By Flora Southey

In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.

‘An even more sustainable milk alternative’: Oat milk powder developed to cut packaging by 90%

23-Jan-2023 By Flora Southey

The ‘UK’s first’ oat milk powder is preparing to launch on the market, trading in conventional milk cartons for a flexible, recyclable pouch. We catch up with founder Sandy Eyre to ask about the sustainability benefits associated with his brand, Overherd.

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.

From clean label plant-based foods to cost engineering: Univar Solutions' top trends for 2023

18-Jan-2023 By Oliver Morrison

Foodology by Univar Solutions has forecast the trends that will likely shape the food industry's overall outlook for the year and provide a first-mover advantage for new product introductions throughout the marketplace.

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?

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.

‘Plant-based food often misses what people naturally crave’: The Finnish company showcasing new tech to extract umami from cereal side-streams

06-Jan-2023 By Oliver Morrison

A food technology start-up is aiming to become a leading global supplier of plant-based umami for the food industry.

Mycelium-based ingredient supplier eyes European expansion after EU authorisation

05-Jan-2023 By Oliver Morrison

US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.

‘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.

Turning to diverse, climate resistant local crops and cellular-agriculture-based techniques to create next-generation meat alternatives

04-Jan-2023 By Oliver Morrison

Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.

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.

Cricket powder's 'outstanding' nutrition potential gets researchers hopping

03-Jan-2023 By Nikki Hancocks

A new preclinical study concludes that cricket powder provides distinctive antioxidant properties in addition to excellent nutrition, making it an innovative tool to be used in both food and medical fields.

Vegan baby formula: Exploring the plant-based potential in ‘one of the most strictly regulated’ categories

22-Dec-2022 By Flora Southey

Why does bovine milk dominate the infant formula category, when plant-based is booming in adult nutrition? FoodNavigator speaks with lawyer Jessica Burt from Mills & Reeve, as well as brands Aptamil and Sprout Organic to discuss the plant-based potential...

Dairy alternatives increasingly seen as complementary to dairy products: survey

21-Dec-2022 By Oliver Morrison

Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.

DSM squaring the circle of plant-based and animal protein for a ‘holistic food system transformation’

16-Dec-2022 By Katy Askew

Nutrition, health and bioscience company DSM’s business includes solutions it believes will help make the food system more sustainable across both human and animal nutrition. When we caught up with Elisabeth Hirschbichler, VP of Strategy, Innovation and...

‘Everyone is holding their breath’: ABFI is preparing for the energy crisis to get worse after a ‘record’ 2022

13-Dec-2022 By Katy Askew

ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...

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.

BENEO talks ‘next step’ in protein strategy: ‘We believe in the growth opportunity of meat and fish alternatives’

08-Dec-2022 By Katy Askew

In 2021, ingredient supplier BENEO launched its protein strategy. The company discusses how it is investing in innovation and capabilities to expand in plant-based, with the launch of its first semi-finished product and plans for a new fava processing...

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.

‘Pushing the boundaries of what’s possible in this category’: DSM launches complete, textured vegetable protein

06-Dec-2022 By Stephen Daniells

Ingredients giant DSM has launched textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairy-free.

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.

Kerry launches nutrition label calculator: 'Front-of-pack labels are becoming more important for brands'

02-Dec-2022 By Katy Askew

Kerry has developed the KerryNutri Guide, a tool to calculate how products perform across a range of front-of-pack nutritional labelling systems and guide users towards a better score. “The KerryNutri Guide makes it easier for us to partner with our customers...

Ice cream innovators offer sour outlook for vegan segment: ‘It doesn’t sell so well’

01-Dec-2022 By Katy Askew

Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.

Upcycling brewers' yeast for an alt protein source boasting ‘unparalleled nutritional quality’

30-Nov-2022 By Oliver Morrison

French food-tech start-up Yeasty is offering food manufacturers an alternative source of protein from unused brewer's yeast.

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?

Meet the start-up hooked on mycelium-based scallops: ‘We’ve left plants behind, and entered the fungi kingdom’

28-Nov-2022 By Flora Southey

Achieving the ‘juicy’ and ‘bouncy’ texture of fish and seafood is possible with mycelium, according to German start-up Esencia Foods

Chr. Hansen and CP Kelco co-develop shelf-stable, plant-based yoghurt alternatives for consumers ‘unwilling to compromise’

28-Nov-2022 By Flora Southey

The ingredients majors have combined expertise and technologies to develop their ‘vegurt’ offerings. FoodNavigator asks Chr. Hansen and CP Kelco about the challenges they’ve overcome to create ambient, plant-based yoghurt alternatives.

Researchers query sustainability of plant-based: Is the category’s performance any better than meat and dairy?

25-Nov-2022 By Flora Southey

How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.

Unilever hopes to launch ‘cow-free’ ice cream but asks: ‘how do we position it to mainstream consumers'?

23-Nov-2022 By Oliver Morrison

Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...

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’.