Proteins

'Fava will become one of the frontrunners in alternative proteins': Meelunie’s ‘breakthrough’ process delivers neutral-tasting fava protein

11-Jun-2021 By Katy Askew

Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.

LIVEKINDLY Collective acquires The Dutch Weed Burger: What does consolidation mean for the plant-based sector?

09-Jun-2021 By Katy Askew

LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.

‘Sea change can happen’: Plant-based pork major expands into ‘next big protein’ seafood

08-Jun-2021 By Flora Southey

Responding to depleted, and in some cases extinct, fish stocks, OmniFoods is expanding beyond plant-based pork into alt seafood.

What’s new in cell-based? Cultured turkey, bull and lamb expand alt meat category

07-Jun-2021 By Flora Southey

From lab-grown turkey to cultured bull and lamb, the cell-based category is fast expanding beyond conventional cuts.

Meat.The End reinvents traditional extrusion tech: ‘Texture is the most problematic bottleneck in plant-based’

04-Jun-2021 By Flora Southey

Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how.

The future of alternative meat and dairy products? Freedom of choice

03-Jun-2021 By Oliver Morrison

Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.

Why a milk major is launching the ‘world’s first’ incubator for cell-based dairy

02-Jun-2021 By Flora Southey

Spanish dairy company Pascual has launched a global incubation programme for cellular agriculture technologies. Cow-free dairy can both disrupt and complement traditional operations, Gabriel Torres Pascual tells FoodNavigator.

Insect protein as beneficial as milk protein, find researchers

02-Jun-2021 By Flora Southey

Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production.

How oats, prebiotics, and coffee are shaking up alt dairy innovation

31-May-2021 By Flora Southey

From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.

Unilever partners with mycoprotein supplier ENOUGH on ‘game changing’ protein innovation

27-May-2021 By Katy Askew

Unilever has partnered with food tech company ENOUGH, which will supply it with mycoprotein to fuel innovation behind its plant-based brands, starting with The Vegetarian Butcher.

Amendment 171 off the table: Europe allows for ‘creamy’ and ‘buttery’ plant-based dairy

26-May-2021 By Flora Southey

Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.

‘We will take the bean out of the can': Kraft Heinz talks sustainable growth and democratising plant-based

26-May-2021 By Katy Askew

The Kraft Heinz Company is on a journey of ‘strategic transformation’ that is expected to deliver a ‘fundamental shift’ in how it grows its brands. FoodNavigator caught up with Cristina Kenz, International Chief Growth and Sustainability Officer, to hear...

Alt egg start-up taps plant cellulose for ‘clean’ texture boost: ‘We want to reduce or even eliminate methylcellulose’

25-May-2021 By Flora Southey

The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.

‘Foie gras production is not cruel’: Resistance against proposed UK ban on foie gras imports

21-May-2021 By Flora Southey

Due to their anatomical makeup, assisted feeding does not cause any suffering to duck and geese in the production of foie gras, argues Euro Foie Gras.

Can the cultured meat sector get conventional farmers on board?

21-May-2021 By Flora Southey

Is there opportunity for the conventional and cell-based meat industries to collaborate? Cultivated fat and scaffolding experts weigh in.