Proteins

WATCH: Collagen in functional food and drink – the next ‘hot trend’ after CBD?

10-May-2023 By Flora Southey

The collagen trend has been building over the last few years and Romain Quillot, co-founder of functional collagen food and drink brand Humble+, expects it to continue. We ask about the challenges of incorporating collagen into products, the functional...

DSM and Firmenich complete merger to become ‘trailblazer’ in nutrients, flavours, and fragrances

09-May-2023 By Flora Southey

One year after DSM and Firmenich announced plans to combine their food, beverage, and taste businesses, the merger is complete. The new company, dsm-firmenich, launches today.

‘Difficult to source’ purple spectrum to be produced via microbial fermentation at scale

09-May-2023 By Flora Southey

Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives.

Microalgae strain from volcanic hot springs has ‘protein-rich food’ potential

08-May-2023 By Flora Southey

Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.

How next-gen protein innovators plan to win over consumers

08-May-2023 By Flora Southey

The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...

‘New algorithm does not incentivise reformulation’: Nutri-Score pushback from soft drink makers

05-May-2023 By Flora Southey

Based on the new algorithm, a soft drink with a sugar level as low as 0.1g cannot score higher than Nutri-Score C, laments UNESDA Soft Drinks Europe.

Italian start-up takes on ‘iconic’ cheese market with almond-based alternatives

04-May-2023 By Flora Southey

Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.

Ultra-processing: The solution for safer, greener, more nutritious food?

03-May-2023 By Flora Southey

As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the masses.

PepsiCo talks HFSS renovation amid ‘positive nutrition’ boost

02-May-2023 By Flora Southey

Just short of 18 months after the beverage-to-snacks giant launched its pep+ strategy, we check in to ask what nutritional progress has been made – and what is still left to do – for PepsiCo to meet its end-to-end objectives.

Nutri-Score 3.0? Latest algorithm update could move milk-based beverages from A to D

01-May-2023 By Flora Southey

Following a Nutri-Score algorithm update late last year, France has announced another. This time, it concerns beverages.

‘Don’t eat homegrown eggs’: Consumers warned of contamination risk in France

01-May-2023 By Flora Southey

The health authority for France’s Île-de-France region, which includes the city of Paris, is warning citizens not to consume eggs sourced from domestic coops due to risk of persistent organic pollutant contamination.

Plant-based products that attempt to mimic the nutritional qualities of meat and dairy are ‘playing a losing game’

01-May-2023 By Oliver Morrison

It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.

‘The alternative protein space is coming to terms with the reality of what is needed to build self-sustaining businesses’: The challenge of scaling up plant-based production and manufacturing

28-Apr-2023 By Oliver Morrison

The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...

Consumers don’t know what ‘ultra-processed’ food is, but know they don’t want it

27-Apr-2023 By Flora Southey

Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?

Heura unveils new tech for additive-free, high-protein plant-based food

25-Apr-2023 By Augustus Bambridge-Sutton

Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.

Meat, eggs and milk play ‘vital’ role in meeting global nutrition targets: FAO

25-Apr-2023 By Flora Southey

Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.

‘Milestone’ space experiment aims to develop resilient crops to help provide sufficient food amid climate crisis

24-Apr-2023 By Oliver Morrison

Last year, the International Atomic Energy Agency (IAEA) and the Food and Agriculture Organization of the United Nations (FAO) sent seeds into space. The seeds have now returned and the organisations will begin new efforts to develop resilient crops that...

Meat alternatives made from plants or mycoprotein can lower ‘bad’ cholesterol, finds research

24-Apr-2023 By Flora Southey

Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.

Texturized chickpea protein for meat alternatives a ‘first-of-its kind’ breakthrough

21-Apr-2023 By Flora Southey

Meat.The End claims to be introducing the first meat alternative burger to market made from texturized chickpea protein isolate, using its proprietary technology. We catch up with CEO Dr Yishai Mishor to ask what makes this development an industry first.

What do Brits think about plant-based meat?

20-Apr-2023 By Flora Southey

Survey findings suggest ‘meat alternatives are here to stay’, says Jeremy Coller, president of the alternative proteins trade association that commissioned the research.

Why keto and other specialist diets are a 'huge growth area for the food industry'

20-Apr-2023 By Oliver Morrison

Consumer interest in diets like keto, carnivore, paleo, and intermittent fasting is mounting. Do these trending diets offer long-term opportunities for food innovators?

‘Most shoppers don’t know what HFSS is’: Do consumers actually want healthy food and drink?

19-Apr-2023 By Flora Southey and Oliver Morrison

The answer is not a simple ‘yes’ or ‘no’, but nuanced, explains Flora Zwolinksi, senior insight manager at Lumina Intelligence.

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Industry Insights from NIZO: Can your microbial biomass bring health benefits and make you money?

19-Apr-2023 By René Floris, NIZO Food Research Division Manager

With consumers increasingly aware of the health consequences of their diet and businesses facing an increasingly challenging economic environment, is there a way to repurpose leftover microbes to help both groups?

'We have to focus on growing the category': Behind Quorn parent company's move to make its mycoprotein available to others

18-Apr-2023 By Oliver Morrison

Marlow Foods has unveiled plans to supply the protein in Quorn, mycoprotein, to other food and beverage manufacturers.

Aleph Farms prepares for initial product launch: the ‘world’s first’ cultivated steak

18-Apr-2023 By Flora Southey

In preparation for the launch of its cultivated steak product, Aleph Farms has developed its first product brand: Aleph Cuts.

Sub-cultures, nutrition, influencers and affordability: How to appeal to Gen Z

17-Apr-2023 By Augustus Bambridge-Sutton

In some ways, the Gen Z market is just like any other market. Their nutritional needs are not radically different, or radically more restricted, than those older or younger than them. However, marketing to the generation of teenagers and twenty-somethings...

Blending meat with alt protein: Does the hybrid category have a future?

17-Apr-2023 By Flora Southey

An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.

UK government invests £12m in sustainable protein hub

14-Apr-2023 By Augustus Bambridge-Sutton

The UK government has invested £12m (€13.57) in a new research centre to grow sustainable protein and cultivated meat. This will be the largest investment yet made by the government in sustainable proteins.

Fungi-based packaging: Meet the start-up replacing plastic with mycelia for ‘high performance’ alternative

13-Apr-2023 By Flora Southey

Israel-based MadeRight is leveraging fungi fermentation technology to turn ‘waste into gold’. Its innovative material addresses the performance ‘trade-offs’ inherent in sustainable packaging, co-founder Rotem Cahanovitc tells FoodNavigator.

Fish 2.0? EU funds wave of algae-based fish substitutes

12-Apr-2023 By Flora Southey

Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.

‘What is naturalness?’ The future of plant-based food

12-Apr-2023 By Augustus Bambridge-Sutton

Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...

Danone targets adult gamers with move towards the metaverse: ‘It’s something of a test and learn’

12-Apr-2023 By Flora Southey

Probiotic drinking yoghurt brand Actimel is making preliminary steps towards the metaverse with the launch of an in-game marketing campaign via Fortnite. “It’s a first of its kind for Actimel in raising awareness of the brand with a difference audience,”...

Is there any evidence the plant-based sector can move from niche to mainstream?

11-Apr-2023 By Oliver Morrison

Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.

From cannellini to pinto and navy: Kraft Heinz plays with bean diversity in plant-based expansion

06-Apr-2023 By Flora Southey

Macrotrends amongst consumers, including increased interest in health and environmental sustainability, have helped inform Kraft Heinz’s expansion into new categories – with beans at the centre of the plate.

Hybrid alt cheese made with dairy, faba and mealworms ‘similar or superior’ to the real thing

05-Apr-2023 By Flora Southey

Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.

‘A crucial time for babies’: How can brands improve nutrition for the first 1000 days?

05-Apr-2023 By Flora Southey

From nutrition to innovation, functionality and affordability, industry can do more for babies and their carers in ‘the first 1000 days’, FoodNavigator hears.

‘We’re tackling challenging categories head on’: Behind Nomad Foods’ reformulation strategy

04-Apr-2023 By Flora Southey

The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...

The holistic nutrition opportunity in snacks: ‘Consumption is becoming more sophisticated’

31-Mar-2023 By Flora Southey

Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?

EAT-Lancet diet: Increased intake of animal source foods recommended by researchers to fill micronutrient gap

31-Mar-2023 By Flora Southey

Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.

'Super seaweed' developed with impressive antioxidant profile

30-Mar-2023 By Nicola Gordon-Seymour

Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.

Maolac 2.0: Start-up looks to fungi and plant side streams for breast milk protein biosimilarity

29-Mar-2023 By Flora Southey

Maolac no longer wants to be thought of as ‘the colostrum company’, but a biotech championing biofunctional proteins from both animal and non-animal sources, CEO Maya Ashkenazi explains.

Algaia acquired by JRS Group to meet ‘fast-growing’ demand for seaweed-based products

28-Mar-2023 By Flora Southey

French biomarine ingredients supplier Algaia has been acquired by JRS Group in Germany, which sees synergies with its existing alginate business.

Danish company rethinks nutrition of plant-based drinks

27-Mar-2023 By Augustus Bambridge-Sutton

Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.

Researchers accelerate Danish cheese production with ripening 'shortcut'

20-Mar-2023 By Augustus Bambridge-Sutton

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...

10 days to go! Stage set for the Positive Nutrition Summit 2023

20-Mar-2023 By Flora Southey

In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...

Fungi and oat hybrid makes ‘completely new protein’ for alternative meat sector

17-Mar-2023 By Flora Southey

A protein made from just two ingredients, mycelium and oats, has been developed by a researcher in Sweden. FoodNavigator catches up with the chair of his start-up Millow, Staffan Hillberg, to ask what sets this protein apart within the mycelium sector....

Gluten-free products are still not usually nutritionally equivalent to those that contain gluten

15-Mar-2023 By Oliver Morrison

Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...

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Industry Insights from NIZO: Developing a plant-based product? Don’t ignore Listeria risks!

15-Mar-2023 By René Floris, NIZO Food Research Division Manager

While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.

Food Fermentation Europe: Advocating for ‘non-discriminatory, market-based’ regulatory framework for precision fermentation

15-Mar-2023 By Flora Southey

Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.

‘The race is on’: Is Japan’s commitment to cultivated meat another sign Europe is lagging?

14-Mar-2023 By Flora Southey

As another country, Japan, announces plans to develop a market for cellular foods, we ask stakeholders how Europe can remain competitive in the global race to develop cultivated meat.