Proteins

Mimic Seafood tackles conventional fishing with store cupboard ingredients: ‘Our tomato-based substitute looks, tastes, and behaves like raw tuna’

02-Aug-2022 By Flora Southey

Wary of long, unpronounceable ingredients lists in the plant-based category, the Madrid-based start-up is turning to well-known fruit, vegetables, and sauces.

Meat products less healthy, less sustainable than plant-based alternatives, finds research

01-Aug-2022 By Flora Southey

Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.

Vegan ‘steak’ on the back burner? France suspends ban on ‘meaty’ terms for plant-based products

28-Jul-2022 By Flora Southey

France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.

SuperMeat links with retail major Migros on cultivated meat distribution: ‘We expect to be selling in Switzerland by 2025’

27-Jul-2022 By Flora Southey

Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.

Gavan’s zero waste continuous extraction platform: ‘No part of the plant is left out’

26-Jul-2022 By Katy Askew

Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.

Plant-based now cheaper than meat in the Netherlands: ‘Vegan burgers are on average 78 cents cheaper per kg’

26-Jul-2022 By Flora Southey

Mapping the price differences between animal products and plant-based substitutes in retail suggests the cheapest animal products are now more expensive than their cheapest plant-based counterparts.

Emmi sells Italian cheesemaker Ambrosi to Lactalis: ‘Italian cheese classics are no longer part of our core range’

26-Jul-2022 By Flora Southey

French dairy major Lactalis Group has acquired a 25% stake in Italian cheese specialist Ambrosi S.p.A.

Cultivated seafood start-up targets ‘fleshy’ tilapia species for mass disruption: ‘Our cell-based fish will be better than the original’

25-Jul-2022 By Flora Southey

E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.

‘Right now, the plant-based category is pretty murky’: Eatplanted challenges perceptions about plant-based quality with Gizzi Erskine tie-up

21-Jul-2022 By Katy Askew

Swiss plant-based food maker Eatplanted has entered into a partnership with food writer and TV chef Gizzi Erskine to challenge perceptions about the plant-based segment.

Commodity prices are going off the boil but don’t break out the champagne, analysts warn

21-Jul-2022 By Katy Askew

Agri-food commodity prices have dipped, raising hopes that the input inflation spiral seen in 2022 was indeed transitory. However, analysts at Jeffries warn, it is too early to ‘break out the champagne’.

Introducing neutral tasting white Chlorella: ‘This enables application in formulations that previously weren’t possible’

20-Jul-2022 By Katy Askew

Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Report elaborates on Brexit Britain’s plans to become ‘a world leader’ in the alternative protein sector

19-Jul-2022 By Oliver Morrison

With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.

Inside CSM’s ‘net positive’ approach: ‘The time for action is now’

19-Jul-2022 By Katy Askew

CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...

EU urged to be at forefront of cultivated meat research and innovation

18-Jul-2022 By Oliver Morrison

Europe is at risk of falling behind in the race to commercialise cultivated meat, heard the first ever European Parliament debate about cultivated meat, held on Wednesday 13 July.

IFT FIRST: Mintel highlights need for fat innovation in plant-based foods

15-Jul-2022 By Mary Ellen Shoup

While still a growing $7.4bn industry, plant-based foods have some significant hurdles to overcome around formulation especially in the area of fat content, according to Mintel.

Plant-based peynir? Production and sale of 'vegan cheese' outlawed in Turkey

12-Jul-2022 By Flora Southey

The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.

New wave of cleaner, healthier, and tastier alternative proteins, report predicts

11-Jul-2022 By Oliver Morrison

Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.

Fungi-based butter: Mycoprotein maker develops ‘first prototype’ for alt dairy applications

08-Jul-2022 By Flora Southey

Mycorena claims to have made the first mycoprotein butter prototype. FoodNavigator catches up with CEO Ram Nair to find out how.

Cell-based collagen: Great idea… but what are the potential food applications?

07-Jul-2022 By Oliver Morrison

Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.

Industry looks to upcycled ingredients as food price crisis bites

06-Jul-2022 By Oliver Morrison

Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.

Danone blends plant and dairy protein for flexitarian-friendly formula without nutritional compromise

06-Jul-2022 By Katy Askew

Danone unveiled what it described as an ‘industry first’ this week: a new infant formula that blends plant and dairy ingredients. Manuela Borella, Vice President of Global Plant Based Strategy & Business Acceleration, tells FoodNavigator the approach...

Start-up creates cell-based oysters to bring nutritious delicacy to the masses

05-Jul-2022 By Oliver Morrison

A Danish-born entrepreneur is developing what she claims are the world’s first cell-based oysters to allow more people to experience the delicacy’s unique taste and health benefits.

‘A major step forward for the insect industry’: Ÿnsect celebrates EFSA green light

05-Jul-2022 By Oliver Morrison

Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.

Tetra Pak collaborates on mycoprotein site as part of ‘long-term’ vision: ‘This is our first greenfield plant within the new food fermentation category’

01-Jul-2022 By Flora Southey

The Swedish food processing and packaging major has partnered with Mycorena to construct an alternative proteins plant on home soil.

Start-up cracks GMO-free animal heme proteins for ‘meatier and more nutritious’ alternatives

01-Jul-2022 By Oliver Morrison

Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.

‘People used to look at me funny… you've no idea how different it is now’: Meatable’s Daan Luining on why he’s bullish on cultured meat

30-Jun-2022 By Oliver Morrison

The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.

Nestlé develops ‘healthier’ cheese with research partner NIZO: ‘The fat-reduced cheese is a near-equivalent to full-fat Edam’

29-Jun-2022 By Flora Southey

Designed for frozen pizza, the fat-reduced Edam has ‘all the flavour, melting behaviour and shreddability’ of the full-fat version.

Bühler looks to membrane and fractionation technology to drive next generation of meat and dairy analogues

29-Jun-2022 By Oliver Morrison

As the alternative protein industry looks to new technology and ingredients to fuel growth, the Swiss supplier has unveiled new partnerships designed to improve the taste and texture of plant proteins.

Meet the start-up making canned tuna without the fish: ‘We’re excited about the R&D potential of microalgae’

29-Jun-2022 By Flora Southey

In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.

Albumin substitute developed from legume wastewater: ‘Just like egg protein, it binds, emulsifies, and foams’

28-Jun-2022 By Flora Southey

Israeli start-up Fabumin has developed a cost-competitive, vegan alternative to egg protein from legume wastewater. FoodNavigator hears how.

Kerry on what shoppers need from Plant-based 3.0: ‘The consumer is no longer willing to compromise’

27-Jun-2022 By Flora Southey

From ‘nutrition seeking’ to ‘clean label scepticism’, Kerry shares consumer insights it believes can help drive growth in plant-based.

South Africa bans meaty names for vegan products: A ‘long awaited’ or ‘counterproductive’ measure?

27-Jun-2022 By Flora Southey

The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...

EIC Accelerator programme reveals ‘food system resilience’ as EU priority, but report warns lack of capital is hindering high-potential start-ups

24-Jun-2022 By Oliver Morrison

The five food firms chosen for the prestigious European Innovation Council Accelerator reveals a commitment to solutions attempting to improve the resilience and sustainability of the food system, but a seperate report demostrates how Europe's start-up...

‘This is clearly the way to go’: Pascual unveils Mylkcubator 2.0 as it eyes opportunities in emerging cellular agriculture technology

23-Jun-2022 By Oliver Morrison

The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.

Fish-free seafood made from fungi and seaweed: Scientists and Michelin-starred chef to develop product ‘good enough for fine dining’

23-Jun-2022 By Flora Southey

A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.

‘A very fitting addition’: Müller prepares to add five FrieslandCampina brands to German portfolio

22-Jun-2022 By Flora Southey

FrieslandCampina’s Members’ Council has approved the sale of parts of its German consumer business, including five brands and three production facilities, to the German Unternehmensgruppe Theo Müller.

Record 75% protein content achieved in ‘minimally processed’ pea protein

21-Jun-2022 By Flora Southey

Israeli seed developer Equinom claims to have broken its own industry record of 70% protein content in a minimally processed pea protein ingredient.

Sustainable nutrition in alt cheese and butter: ‘More than ever, plant-based alternatives need to have a high nutritional value’

20-Jun-2022 By Flora Southey

As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.

Improving taste, texture and overly long ingredient lists remain key to growth in the plant-based meat alternative segment, Protein Vision hears

17-Jun-2022 By Oliver Morrison

Retail sales in western Europe rose 19% to a record €2.4 billion in 2021, according the Good Food Institute, an NGO. But that doesn’t tell the whole picture in different countries.

‘The health of people and our planet go hand-in-hand’: How conscientious consumption is driving sustainable nutrition

15-Jun-2022 By Katy Askew

Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.

Sustainable nutrition in plant-based milk: From powdered oats to ‘super sustainable’ spuds, how are brands meeting consumer demands?

15-Jun-2022 By Flora Southey

What challenges do plant-based milk makers face in responding to human and planetary health? And how do they plan to evolve in the face of changing consumer demands? FoodNavigator investigates.

More action from meat and dairy needed to deliver methane pledge, finds report: ‘Agriculture is the Achilles heel of Europe’s methane strategy’

14-Jun-2022 By Flora Southey

It will be ‘very difficult, if not impossible’ for the EU to achieve the Global Methane Pledge without more action from meat and dairy industries, according to a new report.

Alternative proteins: Government inertia means UK risks ‘falling behind China and EU’

13-Jun-2022 By Oliver Morrison

Britain risks falling behind China and EU in making and selling meat substitutes and other alternative proteins because the government lacks a coherent strategy for their development, a think-tank says.

Kerry talks consumer insights: From the ‘macro forces shaping out world’ to post-2022 ‘sticky’ trends

13-Jun-2022 By Flora Southey

From ‘functional upgrades’ to sustainable consumption, Kerry Group details the macro and micro drivers shaping consumer behaviour.

Mermade makes cell-based scallops with circular aquaponics tech: ‘Our technology is relevant for the entire cell-based meat industry’

10-Jun-2022 By Flora Southey

Claiming to be the only cell-based alt protein player leveraging aquaponics technology, Mermade Seafoods is developing ‘more sustainable’ cultivated seafood offerings, beginning with scallops.

Regular consumption of polyphenols in the diet can contribute to a healthy ageing: study

09-Jun-2022 By Oliver Morrison

Polyphenols in foods can prevent inflammation in older people by altering the intestinal microbiota and inducing the production of 3-Indolepropionic acid (IPA), or indole-3-propionic acid: a potent neuroprotective antioxidant produced by the human gut...

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