Proteins

Could ‘hybrid’ products meet booming flexitarian demand?

05-Mar-2020 By Katy Askew

Flexitarian consumers are a key segment driving the plant-based boom. But while this group might be motivated to reduce their meat consumption by health and environmental concerns, taste remains king. Could the development of ‘hybrid’ products, containing...

Insect fat the new butter replacement? Researchers see potential in bakery products

03-Mar-2020 By Flora Southey

Researchers have examined the potential for black soldier fly larvae fat to partially substitute butter in cakes, cookies and waffles.

Naturex introduces red colouring for meat substitutes

03-Mar-2020 By Oliver Morrison

A new beetroot-based colouring foodstuff from the French botanicals company promises to give plant-based analogues a “real meat” experience.

Foodie fashion for hungry hipsters: 9 food trends to watch

28-Feb-2020 By Katy Askew

From seaweed snacks to ‘clean’ keto, Future Cubed food futurist Tony Hunter forecasts what consumer trends will shape food and beverage innovation.

Meat-free products continue to grow in popularity in UK, according to Twitter deep dive

26-Feb-2020 By Oliver Morrison

Meat-free products continue to grow in popularity, according to a Twitter analysis report of six of the UK’s biggest grocery retailers: Asda, Co-op, Morrisons, Sainsbury’s, Tesco and Waitrose compiled during the Christmas 2019 trading period.

Norovirus: Fresh research suggests food plays bigger role in illness cases

26-Feb-2020 By Flora Southey

The UK Food Standards Agency has revised its foodborne norovirus estimate after research suggested around 2.4m cases of foodborne illness occur in the UK each year.

Roquette says new pea protein enables ‘silent reduction’ of sodium in plant-based

26-Feb-2020 By Flora Southey

Roquette has launched a new pea protein ingredient to help customers create plant-based meat alternatives with less salt.

Accelerated pace of innovation a ‘strain’ for plant-based sector: ADM outlines seven trends to watch

26-Feb-2020 By Katy Askew

The ‘accelerated’ pace of innovation in the plant-based space is putting a ‘strain’ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven ‘trends to watch’ in 2020.

Prepare for the split in plant-based demand

26-Feb-2020 By Oliver Morrison

The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...

Microalgae for food: Denmark backs ‘ultra-sustainable’ protein source for new ingredient

24-Feb-2020 By Flora Southey

A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.

‘Meat is part of a sustainable world’: Professor Louise Fresco

24-Feb-2020 By Oliver Morrison

Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.

Chicken welfare up to scratch? Retail majors commit to higher standards

21-Feb-2020 By Flora Southey

Whether it be improving environmental standards for broilers or abandoning cage eggs in favour of free range, major retail players are adopting higher chicken welfare standards.

Start-up takes on vegan meat market with lesser-known alternative: ‘Our mission it to get seitan into the mainstream’

20-Feb-2020 By Flora Southey

UK start-up LoveSeitan wants to increase consumer awareness around this lesser-known meat substitute, “so it’s as well-known as jackfruit and tofu”, says co-founder Steve Swindon.

‘Taste and texture are key’: DuPont on the need to improve meat alternatives

19-Feb-2020 By Oliver Morrison

The ingredient giant discusses why it believes overall quality is set to become increasingly important in the plant-based protein market.

VIDEO: Grieg Seafood on ‘diving’ into the ocean to feed growing populations

19-Feb-2020 By Flora Southey

With the global population estimated to reach 8.6bn in the next 20 years, the salmon farming company recommends we ‘dive’ into the ocean to boost food production. FoodNavigator visits Grieg Seafood in Norway to find out how this can be done sustainably.