Proteins

Morrisons boss puts money where his mouth is

04-Apr-2016 By Noli Dinkovski

Morrisons ceo David Potts has demonstrated his confidence in turning around the fortunes of the retailer by investing a further £360,000 in shares.

A sustainable breakthrough? Dutch dietary advice cuts meat by almost half

30-Mar-2016 By Niamh Michail

The Dutch have slashed recommended meat consumption by almost half, citing both health and environmental reasons in what has been hailed as "a breakthrough" by sustainable food experts.

High protein diet has 'intriguing' double benefit of weight loss & improved sleep: Study

25-Mar-2016 By Will Chu

Consuming a high-protein diet while dieting may improve sleep in overweight and obese adults, according to a new research.

Meat substitutes market set to top €3.57 billion by 2016

25-Mar-2016 By Kizzi Nkwocha

Heightened health concerns over the consumption of meat as well as increased environmental awareness are likely to fuel the growth of the global meat substitutes market to over $4 billion (€3.57 billion) by next year, according to market analysts.

Farmers praise German retailer's British lamb policy

24-Mar-2016 By Michael Stones

The National Farmers Union (NFU) has praised German discount chain Aldi’s policy of selling exclusively fresh British lamb this Easter, ahead of a farmers’ protest about low prices in London yesterday (March 23).

Special edition: Protein perspectives

Whistle stop tour: Protein global

24-Mar-2016 By Shane STARLING

Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category.

Special edition: Protein perspectives

No fish left behind: EU discard policy floats interest in novel protein sources

24-Mar-2016 By Annie Harrison-Dunn

EU policy on fishing waste has helped incentivise efforts to turn discarded species into novel sources of protein and other nutraceutical ingredients.

Dispatches from Food Vision 2016

GreenOnyx on home-brewed mission to serve ‘missing nutrition’

21-Mar-2016 By Shane STARLING

How do you ensure nutrients are fresh? How about growing them in a ‘superfood machine’ in your kitchen? US start-up GreenOnyx has the technology, an Asian micro-vegetable called khai-nam and is set for launch on both sides of the Atlantic.

Healthy diet, healthy planet: UK dietary advice backs plant proteins over meat & dairy

18-Mar-2016 By Niamh Michail

The UK has put sustainability on the menu by backing plant proteins over meat and dairy for sustainability reasons in its updated dietary recommendation and healthy eating guide.

myfood24 – the online tool helping researchers get teenage kicks?

16-Mar-2016 By Annie Harrison-Dunn

An online method of collecting diet data could help unlock intake information for teenagers, a group often neglected in government policy, say UK researchers.

Soapbox

Six-legged livestock: The next ‘bug’ thing

11-Mar-2016 By Massimo Reverberi, founder of Bugsolutely

There is only one obstacle between insect-based foods and supermarket shelves: western people don’t like to think of eating them.

Pile on the protein to feel fuller for longer, study suggests

10-Mar-2016 By Will Chu

Dietary protein is more effective than carbohydrates and fat in suppressing appetite, according to Swedish researchers.

Dispatches from Food Vision 2016

Start-ups are inventing the future & big business needs to partner now: Unilever Foundry creator

08-Mar-2016 By Niamh Michail

Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...

The Protein Challenge 2040: Dairy and plant players join the sustainability dots

01-Mar-2016 By Annie Harrison-Dunn

Sustainability non-profit organisation Forum for the Future has brought together the sometimes conflicting voices of the dairy and vegetable protein industry to meet its Protein Challenge 2040 – the world’s first whole-system protein collaboration.

Food Vision 2016 preview - Cannes, France March 2-4, 2016

Trailblazers: Whey, wheatgrass and ‘zenverages’ win Unilever innovation awards

29-Feb-2016

Whey-based ice cream, an organic wheatgrass supplement and a herbal relaxing drink have won the Trailblazers contest hosted by Unilever and William Reed Business Media’s Food Vision event.

Eat less meat to meet EU climate targets, study says

26-Feb-2016 By Will Chu

Technological advancements and dietary changes have been targeted to meet EU climate targets that require deep cuts in greenhouse gas (GHG) emissions, a study has identified.

Red meat may increase fatal heart failure risk: study

23-Feb-2016 By Will Chu

Patients suffering from acute heart failure have high levels of a metabolite of which red meat is a major dietary source, a new study has claimed.

Insect protein ‘economically viable’, scientists claim

18-Feb-2016 By Noli Dinkovski

Protein-packed milkshakes made from ground-up bugs are a step nearer to becoming common drinks, a consensus of leading scientists and policy makers have claimed.

FAO member countries urged to lobby over edible insects

16-Feb-2016 By Kizzi Nkwocha

Member countries of the Food and Agriculture Organization (FAO) are being urged to lobby the UN body to clarify its position on edible insects.

A handful of walnuts a day may help reduce cardiovascular risk whilst losing weight

11-Feb-2016 By Louisa Richards

A walnut-rich, higher-fat diet results in favourable changes to lipid levels associated with the risk of cardiovascular disease in overweight women, a study supported by the California Walnut Commission has suggested.

Big, fat and deficient: The UK’s double diet burden

10-Feb-2016 By Annie Harrison-Dunn

Micronutrient deficiencies have been overshadowed by the so-called ‘war on sugar’, science director for British Nutrition Foundation (BNF) warns following the publication of a report.

Texturisers will make food for seniors mainstream - but beware when marketing, say researchers

02-Feb-2016 By Niamh Michail

Texture modifiers could make specialist foods for older consumers mainstream and shake up a category that's on the cusp of exploding, say Norwegian researchers.

New tests needed to detect GM soy, says Cert ID

01-Feb-2016 By Niamh Michail

New GM crops such as CV127 soybean are not detectable with older testing methods, and food producers must update their testing protocols to avoid GM ingredients going undetected and undeclared in the food chain, according to Cert ID Europe.

Plant protein and health-enhancing fat lead 2016 food trends

15-Jan-2016 By Noli Dinkovski

Protein from plants and health-enhancing fat are the two leading food trends of 2016, according to a new consumer insights report by Canadean.

European Parliament committee to vote on three objections

MEP urges rethink on ‘outrageous’ new formula marketing rules

14-Jan-2016 By Annie Harrison-Dunn

A member of the European Parliament (MEP) has urged fellow politicians to support his objections to new rules on the marketing of baby foods, formulas and foods for special medical purposes in a vote today, which he says fails to safeguard the practice...

Insect protein makes a jump to the gourmet aisle with Jimini's apéritif snacks

12-Jan-2016 By Niamh Michail

While most insect products focus on hiding the insect content by using flours, French start-up Entoma sells Jimini's whole, spiced insects as a gourmet apéritif snack – a gamble that has paid off as they featured in Mintel's most innovative...

Date seed protein has food potential but may not be economically viable: Researchers

06-Jan-2016 By Louisa Richards

Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.

Top food ingredients trends for 2016

06-Jan-2016 By Alice Foster

‘It’s all about protein’ is one of four key trends set to shape the ingredients market in 2016, according to food ingredients supplier EHL Ingredients.

Frutarom invests €2.25m in algae start-up

04-Jan-2016 By Annie Harrison-Dunn

Swiss-Israeli flavours and ingredients house Frutarom Industries has invested 10 million Israeli Shekel (€2.25m) for a 50% stake in the biotech start-up Algalo.

DuPont nutrition & health chief: We want to work with start-ups

18-Dec-2015 By Shane STARLING

DuPont’s nutrition & health president, Matthias Heinzel, tells NutraIngredients his multi-billion euro division wants to speed product-to-market time and is “totally open” to working with start-ups in open collaboration.

Dispatches from fie 2015

Busting the myth of the magic superfood protein

16-Dec-2015 By Annie Harrison-Dunn

Insects, ancient grains and algae. There is no such thing as a perfect protein and we must bust this myth of the ultimate ‘superfood’ protein, says researcher.

Investment capital continues to chase protein plays, experts say

15-Dec-2015 By Hank Schultz

Protein via nutrition bars and other delivery modes has driven much of the recent M&A activity in the dietary supplement and functional foods space, experts say.

FoodNavigator 2016: What's on our editorial calendar?

09-Dec-2015 By Niamh Michail

Putting the spotlight on innovative start-ups, sugar reduction, sustainable sourcing and the latest trends in colour, texture and flavour, FoodNavigator's special editions calendar and online events for 2016 spans the hottest topics for the European...

Soy is in the sustainable spotlight but industry is slow on the uptake

09-Dec-2015 By David Burrows

Food companies are acting far too slowly to clean up their soy procurement practices while new standards for responsible soy may not go far enough, say campaigners.

Largest European investment to date

Danone doubles Dutch baby milk production capacity

04-Dec-2015 By Lynda Searby

Danone-Nutricia has invested €240m in a new production plant in the Netherlands on the back of double-digit sales growth of infant formula products such as Aptamil and Nutrilon.

dispatches from fie 2015

Will 'Peru-perfood' sacha inchi be the next quinoa?

04-Dec-2015 By Annie Harrison-Dunn

High in protein and omega-3, Peruvian sacha inchi has ‘superfood’ potential, according to a supplier of its oil and protein powder.

Food and drink trends focus on smaller brands

30-Nov-2015 By Noli Dinkovski

The growing importance of smaller food and drink brands, arising from the fragmentation of consumer beliefs about food, is one of 10 key trends identified next year by New Business Nutrition.

This paves the way for mass personalised nutrition, say researchers

What’s better for blood glucose levels, sushi or ice cream? It depends who you are, say researchers

27-Nov-2015 By Niamh Michail

Blood glucose levels vary widely across individuals even for the same food, say researchers who have developed an algorithm to calculate the ‘right’ diet – paving the way for mass personalised nutrition and casting doubt over the usefulness of universal...

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