Proteins

Could rapeseed protein be the new soy? Start-up develops tech for ‘Raptein’ extraction

18-Oct-2019 By Flora Southey

Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?

‘We will be the largest pea manufacturer in Europe’: COSUCRA invests in pea processing capacity

17-Oct-2019 By Katy Askew

Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...

EIT Food chief Andy Zynga on innovation, trends, and the ‘low hanging fruit’ of primary production

16-Oct-2019 By Flora Southey

The food sector is ‘ripe for major innovation’, EIT Food CEO Dr Andy Zynga tells FoodNavigator at the INNOVEIT awards in Budapest, Hungary this week.

Suiker Unie hitting the sweet spot with protein from beet leaves: 'We want to be a pioneer in this field'

14-Oct-2019 By Katy Askew

Suiker Unie, a Royal Cosun Company, officially took its green protein demo plant into operation last week when it started producing protein from sugar beet foliage.

Vegan start-up takes on mozzarella, parmesan and brie: ‘It’s all about the classics’

10-Oct-2019 By Flora Southey

Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.

Is plant-based reaching saturation? Innovation opportunities in a meat-free market

10-Oct-2019 By Flora Southey

While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.

Underwater nutrition: ‘An important source of protein for the future’

09-Oct-2019 By Flora Southey

As populations grow, and limited natural resources diminish, could the oceans provide a key source of protein and nutrients to the food sector? FoodNavigator speaks to researchers at UIT, The Arctic University of Norway, to learn more.

Smart Protein: Barilla, AB InBev, Thai Union et al. collaborate on EU-funded novel protein project

08-Oct-2019 By Flora Southey

Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.

‘Where consumer insight, nutritional know-how and good-tasting products come together’: FrieslandCampina Ingredients sees blurring of boundaries between food and nutra

03-Oct-2019 By Katy Askew

Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.

Derek Sarno talks Plant Chef roll out in Tesco: ‘This is a no brainer for me’

02-Oct-2019 By Flora Southey

Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.

Cutting meat consumption may cause ‘serious harm’, academics warn

30-Sep-2019 By Oliver Morrison

There is a lack of robust evidence to confirm link between meat eating as part of a healthy diet and the development of Western diseases, according to a paper that contends there are a wide range of benefits delivered by meat that are not always easily...

Circular food economy, personalised meals, healthy snacking: Barilla calls for food tech innovation

27-Sep-2019 By Flora Southey

Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.

Bankrolling start-ups: What are investors looking for in alternative proteins?

27-Sep-2019 By Flora Southey

Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.

‘More room for legume’: How do consumers react to classic, processed, and meat-replacing legumes?

26-Sep-2019 By Flora Southey

Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?

Flying Spark: Mediterranean fruit fly protein attracts Asian investment

25-Sep-2019 By Flora Southey

Israeli start-up Flying Spark says a partnership with Thai Union, the world’s largest producer of shelf-stable tuna products, will help drive down costs and scale up production.