Proteins

Beef fraud: Counterfeit products the biggest threat to supply chain

12-May-2020 By Flora Southey

In a 20-year analysis of reported food fraud in the beef supply chain, researchers have found counterfeiting to be the most common type of fraud. “By better understanding the fraud which is taking place, we can target fraud prevention, detection, and...

A new northern industry: Norway eyes commercialisation of seaweed farming

12-May-2020 By Katy Askew

Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”

Pea protein ‘milk’: Start-up taps ‘hottest commodity’ for sugar-free dairy alternative

11-May-2020 By Flora Southey

British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.

‘A different level of complexity’: Meat alternative start-up mimics fibrous texture of pork whole-muscle cuts

07-May-2020 By Flora Southey

Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.

Alt milk start-up taps microbes, not plants, to ‘reinvent the meaning of dairy’

06-May-2020 By Flora Southey

Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.

Food agency stresses vitamin D intake in lockdown: ‘Our immune defences might need to work particularly hard’

05-May-2020 By Flora Southey

With fewer hours spent in the sun due to COVID-19 lockdown, vitamin D levels are at risk of falling. So what can consumers eat to help ensure sufficient intake? ANSES weighs in.

Coronavirus: ‘Significant link’ found between dietary selenium and cure rate

04-May-2020 By Flora Southey

Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...

Feeding plant-based innovation: ‘Fermentation is the future of the alternative protein industry’

30-Apr-2020 By Katy Askew

The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.

Heura CEO on the future of plant-based R&D: Clean label, nutrition and price

28-Apr-2020 By Katy Askew

Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.

Seakura: 'We are at the frontier of land-based seaweed cultivation'

28-Apr-2020 By Katy Askew

Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...

4 ‘significant issues’ food systems must address in new COVID-19 era

24-Apr-2020 By Flora Southey

In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.

Disrupting the disruptors: Next generation plant-based proteins bridge health and sustainability gap

23-Apr-2020 By Katy Askew

Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...

COVID-19 and self-sufficiency: Is local food production capable of meeting demand?

22-Apr-2020 By Flora Southey

The coronavirus pandemic emphasises the importance of local food production, but are such food systems able to fulfil global demand?

FODMAP: Could enzymes help boost tolerability in plant-based foods?

21-Apr-2020 By Flora Southey

Research into the use of enzymes to break down FODMAPs could help industry develop new, stomach-friendly plant-based food products. FoodNavigator speaks to VTT researcher Antti Nyyssölä to find out more.

Is fava the new soy? Wet fraction ‘optimises’ fava beans for a climate friendly alternative

17-Apr-2020 By Katy Askew

Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.