Proteins

‘Before the chicken and the egg, came the planet’: Meet the company selling the UK’s first carbon neutral eggs

22-Oct-2021 By Oliver Morrison

Did you know that chickens that lay white eggs have an 8% lower carbon footprint than those that lay brown eggs?

Eat Just mung bean protein gets novel foods nod: ‘Bringing JUST Egg to Europe will be one of the most important milestones for our company’

20-Oct-2021 By Katy Askew

The European Food Safety Authority (EFSA) has green-lighted the mung bean protein ingredient used in Eat Just’s egg substitute product, paving the way for the company to launch its JUST Egg plant-based alternative in Europe.

Making protein isolates from seaweed, not soy: ‘There is no reason to grow industrial ingredients on land’

19-Oct-2021 By Flora Southey

In an effort to reduce reliance on terrestrial crops for ingredients manufacture, Israeli-based Genesea is looking offshore to marine macroalgae, co-founder Alexander Golberg tells FoodNavigator.

Could graphic warning labels reduce meat intake?

18-Oct-2021 By Flora Southey

Fresh research out of the Netherlands has investigated whether graphic warnings on meat products eliciting disgust could reduce the consumption of meat.

Investor network calls for more protein diversification targets from food companies

13-Oct-2021 By Oliver Morrison

An investor network whose members have around $40tn of assets under management claims more investors than ever are interested in the theme of protein diversification are and looking to encourage food firms to adopt sustainable proteins as both a grown...

Belgium’s first national animal welfare standard developed for pork

07-Oct-2021 By Flora Southey

Belpork, owner of the BePork quality scheme, has developed an animal welfare standard for the Belgian pork sector. “It is the first time that a national animal welfare standard has been launched in our country,” Belpork coordinator Liesbet Pluym tells...

Casein without the cow? Meet the Estonian start-up producing milk proteins from yeast

07-Oct-2021 By Flora Southey

Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.

What’s next in plant-based? Nestlé accelerates innovation with new shrimp and egg alternatives

07-Oct-2021 By Katy Askew

Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.

Alt protein start-up develops whole-cut chicken and seafood analogues for Eastern European market

04-Oct-2021 By Flora Southey

Estonian start-up Meet Future is making alt chicken and seafood whole-cuts with short ingredient lists. Founder Triin Remmelgas tells FoodNavigator how its mycoprotein-based products meet demand for ‘less processed’ and ‘healthier’ products.

Roquette warns of soaring pea prices

01-Oct-2021 By Oliver Morrison

The plant protein sector is facing an ‘unprecedented situation’ that is strongly impacting the market, the supplier warns.

From free fruit to on-pack health claims: What opportunities exist to promote healthy and sustainable diets?

01-Oct-2021 By Flora Southey

As pressure mounts to improve public health and reduce out climate footprint, industry is innovating to encourage greater uptake of healthier and more sustainable food and drink products. IGD examines what’s working, and why.

How Nestlé is supporting regenerative agriculture: ‘We need to source in the right way’

28-Sep-2021 By Katy Askew

Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...

‘Pea has not yet delivered all its potential’: Roquette on its new €11m plant protein centre

28-Sep-2021 By Oliver Morrison

Ingredients supplier Roquette has announced the opening of a new Plant Protein Center of Expertise in north-east France.

Fermenting yeast into ‘cream’: Start-up ads richness and texture to plant-based dairy

27-Sep-2021 By Flora Southey

Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.

Edible insects ‘more sustainable as food rather than animal feed’

27-Sep-2021 By Oliver Morrison

Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.