Proteins

Can eating pork from ASF-infected pigs make you sick?

17-Sep-2020 By Flora Southey

How is African Swine Fever transmitted? And can eating foods from infected animals make you sick? BfR has answered a selection of FAQs following the first confirmed case of African Swine Fever in Germany.

ChicP founder urges shift to healthy snacking: ‘Large food companies should be fined for producing products that are literally killing us’

17-Sep-2020 By Katy Askew

UK challenger brand ChicP was founded with a twofold ambition: to create healthy food and to address food waste. The company’s founder talks to FoodNavigator about her vision for a zero-waste food system that puts health at its heart and launches a blistering...

Consumers ‘may not understand difference’ between a food’s carbon footprint and calories

16-Sep-2020 By Oliver Morrison

An academic has urged food brands to innovate with carbon footprint labelling after a study discovered a lack of understanding among the general public about the carbon footprint of foods.

Ground-breaking trial gives new hope for peanut allergies

15-Sep-2020 By Oliver Morrison

A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...

Stabizym secures EU patent for ‘safer and more efficient’ liquid transglutaminase

14-Sep-2020 By Katy Askew

German supplier Stabizym, the European arm of Shanghai-based Kinry Food Ingredients, has secured a European patent for the ‘first stable liquid transglutaminase preparation’.

Balancing health with price: six ways food and beverage innovation is evolving in the COVID-19 era

14-Sep-2020 By Oliver Morrison

ADM has identified six emerging behavioral changes that will power innovation and growth in the months ahead.

Quorn links obesity to climate change, commits to ‘full review’ of product portfolio

10-Sep-2020 By Flora Southey

We no longer have the luxury of tackling obesity and climate change separately, says Quorn’s sustainable development manager Tess Kelly, who revealed the brand is committed to launching a complete nutritional review of its product portfolio.

Warnings over ‘unintended adverse consequences’ of ditching animal protein

08-Sep-2020 By Katy Askew

The argument that plant-based foods are healthier and more sustainable than animal-based products has become increasingly common. However, experts warn that the ‘unintended adverse consequences’ of any push to eliminate meat, dairy, eggs and fish from...

One-third of meat products in France breach labelling and traceability requirements

04-Sep-2020 By Flora Southey

Results of an investigation into beef, sheep, pork, and poultry products in France has revealed more than 30% fail to comply with labelling and traceability requirements.

Healthy eating takes lockdown hit: IGD

02-Sep-2020 By Katy Askew

People feel that their diets have got worse during the coronavirus lockdown. And, while more people say health is an important purchase motivator, fewer consumers are going to make healthy changes to their diets, according to IGD data.

Solar Foods prepares to commercialise novel protein Solein in Q4 2022

02-Sep-2020 By Flora Southey

Solar Foods is preparing to build its first commercialisation factory for climate-friendly novel protein Solein, having closed a Series A financing round worth €18.5m.

White striping found in 85% of supermarket chicken: ‘There are clearly shocking levels throughout the UK’

01-Sep-2020 By Katy Askew

A new study has uncovered the presence of white striping in 85% of ‘standard’ factory-farmed chicken stocked by UK supermarkets.

Coronavirus and meat consumption: Where, how, and what have the Belgians been eating?

01-Sep-2020 By Flora Southey

COVID-19 has had a significant impact on where and how Belgians are consuming food, but ‘limited impact’ on which foods they are eating, according to VLAM Marketing Advisor Kris Michiels.

New culture for pizza cheese reduces degree of browning ‘by up to 100%’

01-Sep-2020 By Flora Southey

Chr. Hansen has developed a culture to help pasta filata makers produce mozzarella type cheeses with a tailored level of browning for foodservice. The culture was “designed to offer added control without a compromise to authentic functionality”, the company’s...

‘2021 will be a difficult year’: Meat analyst concerned for poultry, beef, and pork markets in Europe

31-Aug-2020 By Flora Southey

Industry should be prepared for a ‘massive global financial crash’, says Gira Meat Director Rupert Claxton, who does not expect poultry, beef, and pork markets to be back at pre-COVID levels by next year.