Proteins

Could clean label help bolster the vegan cheese market? Mintel

16-Aug-2019 By Flora Southey

As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.

‘Great taste, texture, stretch, and melt-behaviour’: Avebe innovates for vegan cheese market

09-Aug-2019 By Flora Southey

Dutch starch manufacturer Avebe has developed a 100% plant-based alternative to cheese with no ‘off-taste’ and a dairy-like melt.

Brussels Bulletin: A round-up of news and views from the EU

09-Aug-2019 By Flora Southey

In this edition of the Brussels Bulletin, the European Union agrees to accept 35,000 tonnes of non-hormone treated beef from the United States, EFSA questions the safety of a whipworm egg as a food supplement, and pesticide chlorphyrifos comes under the...

Research links egg and meat nutrients with reduced risk of dementia

08-Aug-2019 By Flora Southey

Finnish research has linked dietary phosphatidylcholine – an essential nutrient found in eggs and meat –with enhanced cognitive performance and a lower risk of incident dementia.

ScotBio increases phycocyanin in spirulina for ‘enhanced’ blue

05-Aug-2019 By Katy Askew

Scottish biotech company ScotBio has developed a patent-protected method of enhancing the amount of phycocyanin, the blue pigment, produced in spirulina. The company says this innovation will make indoor grown spirulina a cost-effective option for the...

Unlocking the ‘pegan’ potential: Germany taps vegan-paleo trend

01-Aug-2019 By Flora Southey

‘Peganism’ – a diet that combines aspects of paleo and veganism – presents an opportunity for food manufacturers in Germany, according to market research firm Mintel.

Ingredients start-up recycles brewer’s spent yeast to crack egg white market

31-Jul-2019 By Flora Southey

Dutch start-up FUMI Ingredients says it is bringing the world’s first vegan and non-GMO egg white substitute, made from yeast, to market.

Jellyfish: A new sustainable, nutritious, and ‘oyster-like’ food for the Western world?

30-Jul-2019 By Flora Southey

Jellyfish are nutrient-rich, boast a similar taste and texture profile to oysters, and if approved as a novel food, could help ease the burden of over-exploited fisheries, according to EU-backed research.

Nestlé and Unilever ‘best prepared’ for plant-based boom: FAIRR

24-Jul-2019 By Oliver Morrison

A ‘high dependence on animal-based ingredients is a material risk to business’ warns a report from the $5trn investor network, which identifies the leaders and laggards in the booming alternative protein space.

Affordable and scalable: 3F Bio's ‘first-of-its-kind’ mycoprotein biorefinery

23-Jul-2019 By Katy Askew

A consortium of ten partners – including 3F Bio, Mosa Meat and Vivera - has launched a project to build a ‘first of its kind’ large-scale integrated biorefinery. “Our focus is on sustainability and for us that means sustainable both environmentally and...

Best practice labelling guidelines unveiled for insect-based products

22-Jul-2019 By Oliver Morrison

The European insect sector publishes guidelines for labelling edible insects.

Hydrolyzed plant protein sector expected to hit new heights – but MSG a bottleneck

22-Jul-2019 By Oliver Morrison

Shifting consumer preferences towards vegan products in Europe are expected to drive growth of the hydrolyzed plant protein sector, predicts a global market study, which adds the negative impacts of MSG will curb the sector’s advances.

Eggshell membrane a 'high potential' ingredient for healthy boost

19-Jul-2019 By Oliver Morrison

A report notes the ‘umpteen benefits associated with powdered eggshell membrane’ and identifies it as a growth area in the food and beverage sector, where its potential uses span bakery and prepared food categories.

Brown rice sprouts: The next superfood set to shake up plant-based innovation?

18-Jul-2019 By Katy Askew

Packing a powerful nutritional punch, brown rice sprouts are unique ingredient poised to become the ‘next superfood’, plant-based producer MozzaRisella believes.