Proteins

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Indulgence, regionalisation & health: Tate & Lyle talks today’s ‘big challenges’

16-Jan-2019 By Katy Askew

Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.

Split pea start-up targets sustainable tempeh market

09-Jan-2019 By Flora Southey

A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.

Cargill enters Polish protein market with poultry acquisition

07-Jan-2019 By Flora Southey

US-headquartered Cargill has completed the acquisition of Polish food and fresh chicken firm Konspol, adding a feed mill, broiler farms, and processing plants to its Global Poultry network.

28,000-strong survey reveals Europeans' fish and seafood preferences

04-Jan-2019 By Niamh Michail

Most Europeans prefer buying fish and seafood frozen but consumers in Mediterranean countries such as Greece and Spain prefer fresh, according to a 28,000-strong European Commission survey.

Roquette looks to plant milk category for future pea potential

04-Jan-2019 By Niamh Michail

French pea protein supplier Roquette believes pea protein could make waves in the booming plant-based dairy alternative category. “It’s a big market, and there’s more innovation to come," says its head of pea protein.

Unilever accelerates its 'plant-based journey' with Vegetarian Butcher buyout

20-Dec-2018 By Niamh Michail

Unilever will acquire plant-based meat alternative brand The Vegetarian Butcher. "This acquisition will help us to accelerate our journey towards more plant-based food," it says.

UK manufacturers achieve 'mixed picture' on salt reduction targets

19-Dec-2018 By Niamh Michail

Manufacturers and retailers have achieved “a mixed picture” on UK salt reduction targets, according to a government report, although there has been clear progress in cutting salt since targets were first set in 2006.

Start-up nation? A round-up of France's top food start-ups

14-Dec-2018 By Niamh Michail

From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.

EFSA okays efficacy of lactic acid dips for pork cuts

13-Dec-2018 By Niamh Michail

Spraying and dipping pork carcasses and cuts with lactic and acetic acid does not pose safety concerns but only lactic acid dips for pork cuts beats water washes for pathogen-killing efficacy, European Food Safety Authority (EFSA) scientists concluded.

'An open trading zone covering one-third of global GDP'

EU vote puts EU-Japan trade deal on track to enter into force

13-Dec-2018 By EU-Japan trade deal to enter in force following EU vote

The EU Japan trade deal is set to enter into force on 1 February 2019 after receiving the backing of EU politicians yesterday.

'We're getting fatter but more healthy': The lifestyle trends having a 'profound impact' on UK food choices

12-Dec-2018 By Niamh Michail

Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?

Alkion CEO on biostimulation to scale up sweet proteins: 'Our technology massively amplifies what nature can do'

10-Dec-2018 By Niamh Michail

Thanks to a patented biostimulation process, Alkion BioInnovations produces sweet-tasting proteins, high-value flavours and plant proteins in a cost-effective way that (for now at least) can be labelled as organic. “This is a real advantage [over] our...

France tops Food Sustainability Index

03-Dec-2018 By Niamh Michail

France has the most sustainable food system, according to the Food Sustainability Index, a data tool that should be used to drive a race to the top, say its creators.

WATCH

Could cooking with children reduce fussy eating habits?

30-Nov-2018 By Niamh Michail

Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.