Proteins

Special edition: Nuts, pulses and legumes

No picnic: Is pea protein moving from the fringe to mainstream?

02-Apr-2014 By Annie Harrison-Dunn

Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.

Soy formula linked to seizures in children with autism

27-Mar-2014 By Nathan Gray

Consumption of soy-based infant formula may be associated with a higher rate of seizures in children with autism, according to new data.

Special edition: Nuts, pulses & legumes

InHarvest: Legumes, pulses steal spotlight from animal protein

25-Mar-2014 By Maggie Hennessy

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses,...

Healthy midlife diet may prevent dementia later

18-Mar-2014 By Annie Harrison-Dunn

Making healthy dietary choices in midlife could lower the risk of dementia in later years by almost 90%, according to new research.

From health to sustainability: The evolving rationale behind plant-based food choices

17-Mar-2014 By Caroline SCOTT-THOMAS

The reasons why people choose plant-based foods have evolved and expanded, boosting their market acceptance, says strategic affairs director for the European Natural Soyfoods Association (ENSA), Koen Bouckaert.

Cargill scales up its R&D 'hub' in Europe

14-Mar-2014 By Sarah Hills

Cargill's European Research and Development Centre has re-opened after an €8m expansion, with added emphasis on food safety.

Diet high in animal protein may help prevent functional decline

13-Mar-2014 By Nathan Gray

A diet high in animal protein could help elderly people to function better physically, psychologically and socially, say researchers.

Study reveals growing global reliance on handful of crops

07-Mar-2014 By Caroline SCOTT-THOMAS

Global per capita food supply has increased over the past 50 years – but it has become more similar among countries, increasing reliance worldwide on a narrow range of commodities.

Meat and dairy-rich diets may quadruple cancer death risk

05-Mar-2014 By Caroline SCOTT-THOMAS

A diet high in animal protein during middle age may lead to a four-fold increase in risk of dying from cancer, suggests a new study.

Food allergies may be outgrown only to become more serious

04-Mar-2014 By Caroline SCOTT-THOMAS

Children who outgrow one type of food allergy may go on to develop a more serious allergy to the same food, according to a new study.

Special edition: Gluten-free

Industry already has all the ingredients for great gluten-free products: Univar

21-Feb-2014 By Maggie Hennessy

Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved...

Is the food industry falling out of love with ‘natural’ claims? Not according to the data, says Mintel

21-Feb-2014 By Elaine WATSON

When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.

Europeans may be 'ready to buy and cook' insects, finds Belgian study

14-Feb-2014 By Nathan Gray

There is a good chance that consumption of insects can be introduced to the food habits of Western European populations, according to new research that found Belgian consumers were 'ready to buy and cook' insects.

Are 3D printed insect snacks the taste of the future?

11-Feb-2014 By Annie-Rose Harrison-Dunn

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

Special Edition: Plant-based diets

Beyond meat substitutes: What’s hot in vegetarian food?

30-Jan-2014 By Caroline SCOTT-THOMAS

Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.

Special Edition: Plant-based diets

Plant-based diets: The rise and rise of flexitarian eating

22-Jan-2014 By Caroline SCOTT-THOMAS

Meat reduction – or ‘flexitarian’ eating – is on the rise. In this special edition article, FoodNavigator asks why are consumers reducing meat, and how prevalent is the trend?

Canola protein could replace soy-based emulsifiers: Study

20-Jan-2014 By Nathan Gray

Protein extracted from canola meal could offer the food industry with a natural alternative to soy-based emulsifiers, according to new research.

Friends of the Earth: Meat industry needs radical rethink

16-Jan-2014 By Annie-Rose Harrison-Dunn

Diet is a political choice and the way we produce and consume meat and dairy needs a radical rethink, according to a new Friends of the Earth report.

Target the curious: Bringing insect consumption to the mainstream

15-Jan-2014 By Caroline SCOTT-THOMAS

Some people are repulsed by the idea of eating insects – but those aren’t the people to target when trying to introduce insect consumption to the mainstream, says edible insect expert Professor Arnold van Huis.

'Improper' use of biocides in food production may be public health risk, say researchers

08-Jan-2014 By Nathan Gray

The use of biocides in food products may be endangering, rather than protecting, public health by increasing antibiotic resistance in potentially harmful bacteria, warn researchers.

GM free: Ulrick & Short becomes first UK firm to gain 'Ohne Gentechnik' certification

07-Jan-2014

Certification by German-government backed 'Ohne Gentechnik' labelling scheme will help British supplier Ulrick & Short to a competitive advantage in the GM-sensitive German market, says the firm.

FoodNavigator predicts top five industry drivers in 2014

06-Jan-2014 By Caroline Scott-Thomas and Nathan Gray

As the New Year dawns, FoodNavigator predicts the top five drivers of the European food industry in the year ahead.

FoodNavigator 2014: What’s on our editorial calendar?

03-Jan-2014

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...

EU labelling overhaul to affect (nearly) all food companies: What’s in store?

11-Dec-2013 By Caroline SCOTT-THOMAS

The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find out what changes to expect.

Food allergy death less likely than murder

27-Nov-2013 By Caroline SCOTT-THOMAS

Food allergy sufferers are more likely to be murdered than to die from a severe reaction – but allergen labelling is about much more than fatality risk, says an allergen expert.

Chobani begins UK withdrawal ahead of 'locally sourced' yogurt relaunch

26-Nov-2013 By Mark ASTLEY

Chobani has begun pulling its strained yogurt range from shelves in the UK ahead of a "locally sourced, locally crafted" product relaunch in 2014 or 2015.

Low carb claims double in five years

25-Nov-2013 By Caroline SCOTT-THOMAS

The number of new products carrying low carb claims has nearly doubled in Europe in the past five years, according to new research from Mintel.

Protein-rich breakfast can curb appetite throughout the morning: Study

15-Nov-2013

Consuming a protein-rich breakfast can help to stop hunger throughout the morning when compared to a low protein breakfast, say researchers.

‘Lick it and it lights up!’: The jellyfish ice cream that glows

05-Nov-2013 By Fiona Barry

Lick Me I’m Delicious has created a glow-in-the-dark ice cream made from jellyfish proteins, which costs £140 ($225) a scoop.

Innovation at FIE: New product sneak preview

04-Nov-2013 By Caroline Scott-Thomas

The FIE show is set to open its doors in just a couple of weeks, bringing together more than 1,300 suppliers - so what are the hottest new products to look out for on the show floor? FoodNavigator takes a sneak peek at some of the ingredients making an...

Protein source crucial to quality of gluten-free sweet baked goods: Study

29-Oct-2013 By Kacey Culliney

The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.

Roquette talks algae hope after Solazyme split

25-Oct-2013 By Kacey Culliney

Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.

Getting insects past the ick factor, into mass food production

18-Oct-2013 By Maggie Hennessy

Insects form part of the traditional diets of at least 2 billion people worldwide, and more than 1,900 species have reportedly been used as food, according to the Food and Agricultural Organization report “Edible Insects: Future Prospects for Food and...

DSM discovers enzyme to extract protein from meat by-products

15-Oct-2013 By Caroline SCOTT-THOMAS

DSM Food Specialties has discovered an enzyme that can extract protein that might otherwise go to waste from animal by-products, for use in processed meats.

New Nordic dietary guidelines emphasise whole diet quality

14-Oct-2013 By Caroline SCOTT-THOMAS

New Nordic dietary recommendations focus on whole diet quality, rather than individual nutrients, with some key changes that could make a difference to how foods qualify for healthy choice logos.

Cultural differences: Vegetarian morality differs around the world

08-Oct-2013 By Caroline SCOTT-THOMAS

The psychological reasons for vegetarianism are more nuanced than has been previously theorised, according to a new study published in the journal Appetite.

Nordic nations up vitamin D and selenium intakes after 8-year review

04-Oct-2013 By Shane STARLING

A 3-year review of Nordic nutrient intakes has recommended daily vitamin D inputs increase from 7.5 microgram to 10 mcg per day for people between 2 and 75 years of age. For over-75s, it set a level of 20 mcg.

Electrospun protein carriers may offer meat replacement hope: TNO study

04-Oct-2013

The use of electrospinning technology could help create nano-sized protein strands that are able to better mimic the texture and bite of meat, say experts from TNO.

Want a winning energy bar? Go heavy, go rough, and take a pass on the fruit pieces

23-Sep-2013 By Hank Schultz

Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their products with consumer expectations, new research shows.

Special edition: Amino acids and protein

Beyond the gym: Is satiety the next frontier for protein?

19-Sep-2013 By Nathan Gray

While building muscle may take centre stage for protein ingredients, there is a mass of potential health benefits from increasing protein intakes, and increasing satiety may be the next big thing.

Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods

Plant egg entrepreneur: ‘We’re not in business just to sell products to vegans in Northern California’

13-Sep-2013 By Elaine WATSON

Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”

Accessing FoodNavigator on the move? Check out our new app

19-Aug-2013

FoodNavigator’s new app for Android and iPhone is now available (and free) to download, allowing you to keep up with the latest food and beverage industry developments, even when you’re not connected to the internet.

Whey concentrate prices double in two years

Chinese demand drives whey above €7/kg – but is it over priced?

13-Aug-2013 By Shane STARLING

Soaring whey prices are changing the face of the protein concentrate market, but hefty Asian-driven premiums won’t signal a flood to plant proteins, says an analyst.

Peas porridge hot, peas porridge whole: The case against protein fractionation

07-Aug-2013 By Hank Schultz

Pulse expert Margaret Hughes says splitting whole foods, such as peas and other pulses, into fractionated ingredients isn't always the way to go.

High protein trend to hit Europe – whether we need it or not

02-Aug-2013 By Caroline SCOTT-THOMAS

Most Europeans get enough protein in their diets – but a craze for high protein foods and drinks looks set to sweep across Europe. Could more protein be beneficial?

Is azuki the next big bean?

30-Jul-2013 By Annie-Rose Harrison-Dunn

The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing...

Good grub? Danish researchers win funding to show that insects can be delicious

17-Jun-2013 By Nathan Gray

A new Danish research project aims to promote the widespread adoption of insects in our diets by showing that bugs and grubs are not only good for you, but are also delicious.

Vegetarians have significantly lower mortality rates, reveals new study

04-Jun-2013 By Elaine WATSON

Further evidence that following a plant-based diet could improve your health outcomes was unveiled this week with the publication of a large study showing that vegetarian diets are associated with reduced death rates.

Bill Gates: Food industry innovation crucial for health and food security

08-Apr-2013 By Caroline Scott-Thomas

Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and co-founder of the Bill & Melinda Gates Foundation, Bill Gates.

Modified protein foods may slow Alzheimer's progression: Mouse study

18-Feb-2013 By Nathan Gray

Cycling between a normal diet and 'protein restricted' foods that contain modified levels of certain proteins could help improve memory and slow the progression of Alzheimer’s disease, according to new research in mice.