Proteins

Labriculture not a ‘cure all’ for climate-friendly meat production, researchers warn

20-Feb-2019 By Katy Askew

Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.

Food for thought

Why the food industry can’t ignore the bioeconomy boom

20-Feb-2019 By David Burrows

Publication of the European Commission’s new bioeconomy strategy last October may have passed many in the food sector by. However, the agri-food chain lies at the heart of the concept.

‘Combining traditional manufacturing with innovative technologies’: Fraunhofer taking out palm oil and replacing fat with plant proteins

19-Feb-2019 By Katy Askew

The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.

NEWS IN BRIEF

Cargill responds to demand for healthier snacks with ‘high protein egg chip’

18-Feb-2019 By Flora Southey

The food giant has filed a patent application for a high-protein, low fat snack in response to changing consumer behaviour: “Snacking has expanded to occur at all times in the day.”

Growing the French hemp market: ‘Europeans need more education’

15-Feb-2019 By Flora Southey

Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.

Microalgae protein grown in tanks to be the next generation future of food

13-Feb-2019 By Jenny Eagle

Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.

‘We are changing the culture of chocolate and cookies’: Spirulina maker Prolgae developing vegan, organic ‘superfood’ treats

08-Feb-2019 By Katy Askew

Indian company Prolgae Spirulina Supplies sells its sun-dried spirulina as an ingredient to food and nutraceutical markets in Europe and the US. With ambitious plans to expand, the group is now working on establishing finished food products that deliver...

BRUSSELS BULLETIN

Japan-EU trade deal, Polish beef recall, and EU sustainability targets: A round-up of EU news & views

08-Feb-2019 By Flora Southey

EU and Japan close ties, Poland recalls suspect meat, Europe addresses sustainability goals, and a French shellfish is granted PGI status. FoodNavigator brings you the latest news from Brussels.

Post-Brexit reform: New report calls for fairer allocation of fishing quotas

07-Feb-2019 By Flora Southey

The new briefing paper addresses overfishing, quota allocation, sustainability, and a ‘food-focused’ approach to fishing policy after Brexit.

Future food challenges: Swiss food giants pump €3.5m into homegrown research

04-Feb-2019 By Flora Southey

Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.

Sweet end to bitter taste? Researchers identify unpalatable compound in rapeseed

01-Feb-2019 By Flora Southey

Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.

Kemin combats microbial spoilage in processed meat with clean label ingredient

30-Jan-2019 By Flora Southey

A ‘clean label’ food safety ingredient made from buffered vinegar and plant extracts has launched in Europe to extend the shelf-life and stabilise the colour of processed meats.

‘We want to ensure labels are clearer’: UK mulls tougher allergy labelling regulations

29-Jan-2019 By Katy Askew

The UK government is looking at how “tougher labelling laws” can protect allergy sufferers and close loopholes in labelling requirements.

WEF embraces the fourth industrial revolution: ‘Food systems are ripe for technology disruption’

23-Jan-2019 By Flora Southey

Big data, the Internet of Things, artificial learning and blockchain technologies are largely underused in food systems, but present a major opportunity in accelerating their transformation, according to a World Economic Forum report.

‘Europe has huge potential and a long way to go’: Algaia eyes growth in algae ingredients

22-Jan-2019 By Katy Askew

French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.