Proteins

Alkion CEO on biostimulation to scale up sweet proteins: 'Our technology massively amplifies what nature can do'

10-Dec-2018 By Niamh Michail

Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...

France tops Food Sustainability Index

03-Dec-2018 By Niamh Michail

France has the most sustainable food system, according to the Food Sustainability Index, a data tool that should be used to drive a race to the top, say its creators.

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Could cooking with children reduce fussy eating habits?

30-Nov-2018 By Niamh Michail

Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.

Commission puts on hold plans to relax mercury levels in fish

29-Nov-2018 By Niamh Michail

The European Commission has put on hold plans to increase maximum authorised mercury levels in fish, a move welcomed by consumer rights campaigners.

EFSA lowers safe level for toxic dioxins and PCBs

26-Nov-2018 By Niamh Michail

The European Food Safety Authority (EFSA) has lowered the tolerable intake level for the toxic contaminants, dioxins and PCBs.

EU announces push to promote domestic plant protein market

23-Nov-2018 By David Burrows

Food manufacturers could soon be able to source more plant-based proteins locally after the European Commission announced new policies to promote production and consumption of soy, chickpeas, lentils and rapeseed.

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Thermal tasters: Linking phantom taste, product perception and temperature

21-Nov-2018 By Katy Askew

People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.

Towards ‘a new generation of staple foods’: Manufacturers must diversify ingredients for better farming & food

05-Nov-2018 By Niamh Michail

By diversifying the ingredients in processed food, manufacturers can contribute to healthier diets and a healthier planet with more biodiversity, say the creators of a free-to-download indicator.

Time is ripe for aged vegan cheese, says French 'fauxmage' start-up

30-Oct-2018 By Niamh Michail

French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.

From quinoa couscous to green banana chips: What we saw at SIAL

29-Oct-2018 By Niamh Michail

From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.

Doehler boosts nut capacity with Nutrafood acquisition

25-Oct-2018 By Niamh Michail

German supplier Doehler is cracking into nut-based product categories, such as dairy alternatives and bread spreads, with a majority stake acquisition in Italian nut and seed processor Nutrafood.

‘Turning a serious business into serious business’: The accelerating plant-based protein market

22-Oct-2018 By Katy Askew

The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.

Roquette to bring Equinom’s high-protein pea variety to market

18-Oct-2018 By Niamh Michail

Roquette will develop protein ingredients using the high-protein pea variety developed by seed breeding company Equinom, and jointly invest $4 million (€3.5m) in the firm to develop new products.

Italian researcher on 3D printing tech for plant-based meat: 'We're bio-hacking plant protein structure at micro- and nano-scale'

18-Oct-2018 By Niamh Michail

While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.

Insects lack 'culinary identity' to pierce Western markets - but sushi's success could hold lessons

17-Oct-2018 By Niamh Michail

It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.