Proteins

Bugfoundation’s vision: ‘To change the eating habits of a whole continent’

12-Oct-2018 By Katy Askew

Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.

FrieslandCampina capitalises on protein water growth with ‘ultra-clean’ whey protein isolate

12-Oct-2018 By Nikki Cutler

FrieslandCampina Ingredients DMV has revealed an ‘ultra-clean’ whey protein isolate hoped to power innovation in the soaring protein waters and clear drinks market.

Roquette expands pea protein capabilities: ‘This reinforces us as a pioneer in plant-based proteins’

11-Oct-2018 By Katy Askew

Ingredients supplier Roquette has expanded its capabilities in premium textured plant based ingredients through the acquisition of Texpall’s extrusion unit in the Netherlands.

'Food innovation in Europe is slowing down. That's where EIT Food comes in,' says its CEO

09-Oct-2018 By Niamh Michail

The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.

Insects will have ‘significant market share’: PHW Group backs Bugfoundation

04-Oct-2018 By Katy Askew

German poultry giant PHW Group has continued its spending spree in alternative proteins, investing this time in insect burger start-up Bugfoundation.

Campylobacter is top cause of foodborne illness in Denmark

02-Oct-2018 By Niamh Michail

Campylobacter continued to be the leading cause of foodborne infections in Denmark last year, according to a recent report.

NPD trend tracker: Pulse-based rice, sweet beet bars & seasonal launches

01-Oct-2018 By Niamh Michail

From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.

‘Ingredients lists are powerful purchasing motivators’: Study finds consumer care more about ingredients than brand

28-Sep-2018 By Katy Askew

Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.

Dry-mix meal kits are the most sustainable plant-based products, says Life Loving Foods

28-Sep-2018 By Niamh Michail

Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.

Chickpea protein could disrupt the alternative protein space: Innovopro

28-Sep-2018 By Katy Askew

Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.

Brussels Bulletin

Fake food, origin labelling & cheap US soy: A round-up of EU news and views

28-Sep-2018 By Niamh Michail

From fake food to cheap soy; origin labelling to EU exports, we round up the biggest news from Brussels affecting the food industry this month so far.

‘Making vegetarian more accessible’: The Vegetarian Butcher teams up with iconic Dutch brand Mora

27-Sep-2018 By Katy Askew

Dutch food maker Van Geloven and meat substitute innovator The Vegetarian Butcher have entered a partnership that, they say, will make vegetarian eating more accessible via Van Geloven’s iconic Mora brand.

‘Russia is experiencing a culinary renaissance’: Kerry meets local tastes with first Russian plant

24-Sep-2018 By Katy Askew

Irish ingredients supplier Kerry Group is opening its first production facility in Russia, an investment that the group says will enable it to better cater to local tastes and nutritional preferences.

Epi Ingredients launches SoBenefik high-protein yogurt concept

18-Sep-2018 By Jim Cornall

After the launch of SoFlexi, first concept of the SoUnik range, Epi Ingredients, a subsidiary of the French company Laïta, is announcing SoBenefik, a high-protein yogurt concept produced only with ultra-filtered dairy powders.

MycoTech brings mushroom-based bitter blocker to Europe

17-Sep-2018 By Niamh Michail

As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...