Proteins

How can sustainable soy reach scale? Trader, supplier, FMCG and consumer weigh in

17-Jun-2019 By Flora Southey

Just 2% of the global soy market adheres to the Round Table on Responsible Soy’s zero deforestation and conversion standards, so what can we do to scale-up sustainable sourcing? FoodNavigator hears from Cofco, FrieslandCampina, Nestlé, and WWF UK.

Spoilage sensors could replace use-by dates on meat and fish products

14-Jun-2019 By Flora Southey

Researchers in the UK have developed cheap, biodegradable, and reliable food freshness sensors they say could replace use-by dates in retail stores.

Brussels Bulletin: Not labelling Israeli foodstuffs from Occupied Territories to reflect its origin ‘could mislead the consumer’

14-Jun-2019 By Flora Southey

An Advocate General has questioned whether the absence of the indication of the origin or place of provenance of a foodstuff originating in a territory occupied by Israel could mislead the consumer. This last fortnight also saw EFSA raise concerns regarding...

Roadmap developed to abolish unethical supply chains: ‘We have the tools, now is the time to act’

13-Jun-2019 By Flora Southey

The Accountability Framework Initiative aims to help companies address the “fundamental issues” in global supply chains by setting clear commitments, taking action on the ground, and demonstrating progress.

Fisheries pressured to abolish illegal practice, putting ‘more sustainable products on our plate’

07-Jun-2019 By Flora Southey

A coalition of NGOs has issued guidance targeting regional fisheries management organisations in an effort to stamp out illegal, unreported and unregulated fishing.

Red vs white meat for lower cholesterol? Clinical trial reveals ‘near identical’ results

06-Jun-2019 By Flora Southey

A study investigating the impact of different proteins on cholesterol levels has found that limiting total meat consumption – whether red or white – may play a greater role in lowering blood cholesterol than previously thought.

Exploring the commercial potential of aquafaba

03-Jun-2019 By Oliver Morrison

Aquafaba may offer potential for food innovators looking to capitalise on the growing demand for vegan and plant-based food recipes.

Comparing eggs with eggs: How competitive is Europe with the rest of the world?

03-Jun-2019 By Flora Southey

Reducing import levies on shell eggs and egg powder from non-EU countries threatens the competitiveness of Europe’s egg industry, researcher Peter van Horne tells FoodNavigator.

Worrying levels of phytoestrogens found in soy-based products, claims French consumer group

28-May-2019 By Flora Southey

UFC-Que Choisir has raised concerns over the safety of soy-based products after elevated levels of phytoestrogens were found in various drinks, desserts, sauces, and prepared foods.

Danish researchers extract protein from seaweed: 'We have proven the principle'

28-May-2019 By Katy Askew

Researchers from the Technical University of Denmark (DUT) have discovered a way to extract proteins from three varieties of seaweed.

‘Palm and soy are just the beginning’: Retailers push for traceability, sustainability in their supply chains

24-May-2019 By Katy Askew

Sustainably sourced palm oil and soy have shot up the agenda of European retailers. According to Penny Coates, non-executive director of own brand retail solution providers S4RB, this is “just the beginning”.

Are UK sandwich retailers cut out for growing plant-based demand?

24-May-2019 By Flora Southey

A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.

Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'

What does ‘plant-based eating’ really mean, and how can firms tap into the trend?

23-May-2019 By Elaine Watson

Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...

From personalisation to plant power: Top trends on show at London Food Tech Week

23-May-2019 By Katy Askew

London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...

Side-stream innovation: Rice, barley, and soy by-products take centre stage

22-May-2019 By Flora Southey

From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.