Proteins

AI-powered plant-based meat: Non-profit boosts extrusion tech for alt protein players

08-Sep-2023 By Flora Southey

Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.

Biotech non-profit launches to mitigate food insecurity in Africa through cell- and plant-based hybrids

07-Sep-2023 By Augustus Bambridge-Sutton

Biotechnology has many uses. According to a new non-profit, the Plenty Foundation, one of these is the creation of plant-based foods to mitigate food insecurity. Through a combination of R&D and philanthropy, and partnerships with NGOs, governments...

Yeast ingredients show ‘great potential’ as alternative proteins in the food industry, project reveals

07-Sep-2023 By Oliver Morrison

More than 70% of German and Swedish consumers liked appetizer spreads made with fermented yeast ingredients, claims the NextGen Proteins project.

How does a cultivated chicken cell line meet kosher standards?

07-Sep-2023 By Flora Southey

A cultivated chicken cell line has not only met kosher standards for the first time, but the world’s largest kosher certification body has recognised cultivated meat as both kosher and meat.

‘The final objective for us is to demonstrate that the meat industry can be and is sustainable’: How the Belgian meat sector is aiming to become more sustainable

06-Sep-2023 By Augustus Bambridge-Sutton

Can the meat industry be sustainable? This is the question on the lips of multitudes within the food industry. In a new scheme, Belgium’s meat producers aim to keep track of sustainability, with a focus on aspects such as eco-friendly practices and labour...

Milk made from carbon dioxide and electricity backed by EU

06-Sep-2023 By Flora Southey

A four-year project aimed at developing whey protein from CO2 and electricity has been selected for investment by the European Commission via its innovation programme.

Maolac NPD: Gut support and anti-inflammatory activity targeted with AI and breastmilk

05-Sep-2023 By Flora Southey

Israeli start-up Maolac is launching two new products made from biofunctional proteins in breastmilk (sourced from colostrum) that can be used in functional beverages, sports bars and smoothies.

‘Environmental arguments are ethical arguments’: Peter Singer on ethics and meat consumption

05-Sep-2023 By Augustus Bambridge-Sutton

Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.

NPD Trend Tracker: From plant-based tuna to allergen-free health snacks

04-Sep-2023 By Augustus Bambridge-Sutton

In this week's NPD round up, we look at two different types of plant-based tuna, a new alcohol-free spirit, and the redesign of a classic chocolate brand.

Adding ‘complex component’ of milk to infant formula confers long-term cognitive benefits

04-Sep-2023 By Oliver Morrison

New research into milk fat globule membrane (MFGM) suggests early exposure to these nutritional components contribute to the long-term structure and function of the brain.

‘A strong vote of confidence’: Alt protein made from spent yeast backed by Lesaffre

04-Sep-2023 By Flora Southey

The world’s largest producer of ‘natural’ food ingredients derived from microorganisms is taking a 10% share in Israeli alternative protein maker Yeap.

Alternative protein research hub to be opened in UK

01-Sep-2023 By Augustus Bambridge-Sutton

A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce the cost and scale up production of alternative proteins, and even improve best practice.

Report pushes for more sustainable proteins investment in UK

30-Aug-2023 By Augustus Bambridge-Sutton

A report published by the Good Food Institute Europe (GFI Europe) suggests that the UK government should invest between £245m and £390m, or between £49m and £78m annually, between 2025 and 2030 into the growth of sustainable proteins such as plant-based...

A ‘pioneering’ process for spent cell culture media: Rejuvenation tech expected to bring down price of cultivated meat

29-Aug-2023 By Flora Southey

Bioprocessing company CellRev has signed a joint development agreement with fluid management-focused Saint-Gobain Life Sciences to rejuvenate spent cell culture media for the cultivated meat sector.

Interest in eating insects can be increased, study shows

24-Aug-2023 By Augustus Bambridge-Sutton

At a time when meat consumption is increasingly being seen as unsustainable, eating insects is for many a comparatively better option. However, many people in the West find insects difficult to stomach. A new study shows that it is possible to increase...

‘The condition is very rare, but the impacts can be traumatic’: FSA to consider label warnings as protein shake death sparks debate

24-Aug-2023 By Oliver Morrison

After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.

MadeRight: Mycelia-based packaging pioneer mushrooms with investment

24-Aug-2023 By Flora Southey

Israeli start-up MadeRight has secured funding to expand its development team and refine its fungi-based packaging production process with the aim of achieving a commercially viable prototype.

‘An integral part of culture and socialisation’: Attitudes to meat consumption and sustainability in South Africa

23-Aug-2023 By Augustus Bambridge-Sutton

Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...

Six new innovation hubs in UK to explore interaction between diet and health

21-Aug-2023 By Augustus Bambridge-Sutton

Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...

ENOUGH prepares to double mycoprotein production: ‘We’re the largest new protein facility built this decade’

21-Aug-2023 By Flora Southey

Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.

The ‘world’s first’ edible vegan bones developed from plant protein

18-Aug-2023 By Flora Southey

Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.

Food environments push consumers away from healthy and sustainable options, report shows

17-Aug-2023 By Augustus Bambridge-Sutton

A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.

Germany has ‘greatest market potential’ for plant-based dairy in Europe, finds research

16-Aug-2023 By Flora Southey

An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.

‘The key ingredient is water’: Plant proteins transformed to provide juicier texture

14-Aug-2023 By Augustus Bambridge-Sutton

One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...

Discovery of lupin ‘sweet gene’ could eliminate bitterness, encourage plant protein diversity

11-Aug-2023 By Flora Southey

The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.

A temporary blip or a sign of oversaturation? Beyond Meat’s woes and the future of plant-based meat

11-Aug-2023 By Augustus Bambridge-Sutton

This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?

From taste to texture and nutrition: How can plant-based meat reboot category growth?

10-Aug-2023 By Flora Southey

Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...

Food technology neophobia influences attitudes towards cultivated meat, study shows

09-Aug-2023 By Augustus Bambridge-Sutton

Cultivated meat is still a new phenomenon, having only received regulatory approval in a few places worldwide. Naturally, then, it is new to consumers. Fresh research examines the influence of food technology neophobia, or the fear of the new, on consumers’...

From securing cross-sector collaboration to managing red tape: tips for food tech start-ups traversing today’s headwinds

09-Aug-2023 By Oliver Morrison

In a squeezed investment climate, we spoke to Fiona Choppe-Magal, Partner, Foodtech and Agritech, at Israel-based Cukierman Investment House, who reveals some crucial advice for Europe’s agrifood tech entrepreneurs to maximize their chances in dealings...

Reducing methane with feed and crop tech: The latest science that could help move the needle

09-Aug-2023 By Flora Southey

Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.

‘We're all pioneering great steps forward’: Dutch cultivated meat start-up Meatable eyes market entry in 2024 after $35m fundraise

08-Aug-2023 By Oliver Morrison

Recent landmark cell-based meat applications in Europe are ‘more good news’ for the region’s food tech, says Meatable.

More Climate Smart Food speakers announced: Hear from Nestlé, BLUU Seafood and more

07-Aug-2023 By Flora Southey

FoodNavigator is pleased to announce the next wave of speakers for our Climate Smart Food Digital Summit: a three-day event investigating how industry can contribute to a more sustainable system of food production, with human and planetary health in mind....

Is it ‘shakedown’ time for the plant-based sector? Meat-free innovators weigh in

07-Aug-2023 By Flora Southey

With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?

NPD Trend Tracker: From Olympic peanut butter to blueberry muffin popcorn

07-Aug-2023 By Augustus Bambridge-Sutton

We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....

Sustainability has been ‘normalised,’ Circana report shows

04-Aug-2023 By Augustus Bambridge-Sutton

Sustainability is becoming a greater part of innovation, with a greater number of manufacturers and consumers alike making it a priority.

Infant formula industry fights back at ‘misleading’ Lancet papers: ‘Advertising is not the main factor limiting breastfeeding’

04-Aug-2023 By Flora Southey

A series of papers on breastfeeding, published in The Lancet this year, gives the misleading impression that infant formula advertising is the main factor limiting breastfeeding, argues implicated trade associations.

France’s ‘veggie’ burger ban escalates to the European Court of Justice

03-Aug-2023 By Flora Southey

France’s Council of State is calling on the European Court of Justice for greater understanding of implications concerning a potential ban of ‘meaty’ denominations for plant-based foods.

Is being dairy-free enough? Alt dairy players share differing approaches to sustainability

03-Aug-2023 By Augustus Bambridge-Sutton

Alternative dairy products, by their very nature, are more sustainable in one crucial aspect compared to dairy: they cut out the animal from the production process. However, there are other ways to maximise sustainability. How central should sustainability...

To imitate or not to imitate: Should dairy alternatives copy the taste and texture of milk?

02-Aug-2023 By Augustus Bambridge-Sutton

The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.

Could eating insects slow weight gain in people with obesity?

02-Aug-2023 By Flora Southey

A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...

Plant-based isn't a threat, and meat can be made more sustainably - Pilgrim's UK

28-Jul-2023 By Augustus Bambridge-Sutton

As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?

‘The most sustainable protein on the planet’: Microalgae protein company first to combine fermentation with light in production process

27-Jul-2023 By Augustus Bambridge-Sutton

Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.

Plant-based milk less nutritious than cow’s milk, finds research

26-Jul-2023 By Flora Southey

Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.

First application for cultivated meat approval in Europe submitted

26-Jul-2023 By Oliver Morrison

Israel’s Aleph Farms has submitted an application for regulatory approval to the Swiss Federal Food Safety and Veterinary Office (FSVO) with the goal of selling Aleph Cuts in Switzerland.

How Unilever is using AI and big data to transform its food portfolio

25-Jul-2023 By Flora Southey

Unilever is tapping into the power of AI and big data biology to optimise its current food portfolio and accelerate new product development.

NPD Trend Tracker: From Arabic honey to watermelon kombucha

24-Jul-2023 By Augustus Bambridge-Sutton

This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.

Pork proteins produced in soy? Molecular farming tech produces pig-plant protein hybrid soybean

24-Jul-2023 By Flora Southey

Molecular farming company Moolec Science is combining plant-based and cell-based technologies to produce pork protein in soy.

The ‘cheese paradox’: How vegetarians justify consuming animal products

21-Jul-2023 By Augustus Bambridge-Sutton

Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...

How Thai Union plans to achieve net zero emissions by 2050

21-Jul-2023 By Flora Southey

The seafood giant has announced near-term and long-term climate targets, including an ambition to achieve net zero ambitions by 2050. Adam Brennan, chief sustainability officer at Thai Union Group, talks us through the strategy.

What is carnism?

19-Jul-2023 By Augustus Bambridge-Sutton

Coined in 2001, social psychologist Melanie Joy’s theory of carnism suggests a philosophical basis behind the defence and justification of meat consumption. In a time where plant-based diets fight to replace those of meat, it is more relevant than ever....