Proteins

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...

Roquette launches organic pea and fava protein range

08-Jun-2022 By Oliver Morrison

Roquette says its Nutralys range of textured proteins from pea and fava will speed the development of both tasty and organic plant-based gastronomy in European markets.

What food tech innovations do incubators expect to see 10 years from now?

01-Jun-2022 By Flora Southey

We ask incubators and accelerators to gaze into their crystal balls and tell us what the future holds for food tech innovation 10 years from now.

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.

Upcycling ag by-products for human nutrition: Scientists extract toxin-free Rubisco protein from tomato leaves

30-May-2022 By Katy Askew

Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.

Grey Silo: Meet the VC targeting next-gen ingredients in Europe and Israel

26-May-2022 By Flora Southey

Italian agribusiness and food ingredients company Cereal Docks has set up a corporate venture arm: Grey Silo Ventures. FoodNavigator catches up with Cereal Docks’ business development manager to find out which food tech areas they’re targeting and why.

Notes from Iceland: How the blue economy can drive value and cut waste

26-May-2022 By Katy Askew

Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...

BENEO hails benefits of Meatless acquisition: ‘Meatless’ technology and product range are unique’

24-May-2022 By Katy Askew

Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.

Let’s talk innovation in alternative meat and dairy: Protein Vision 2022

24-May-2022 By Katy Askew

With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.

Faking ‘healthy’ and ‘sustainable’ diets: Why consumers lie about what’s on their plate

23-May-2022 By Flora Southey

New studies suggest consumers are lying about their overall calorie intake and making different food choices depending on who’s watching.

Alt fat from insects: Exploring the circular economy potential of larvae fat for feed and food

20-May-2022 By Flora Southey

Could insect-derived fatty acids, fuelled by mixed food waste, replace conventional dietary fat in feed and food applications?

ENOUGH and MeaTech3D collaborate the next generation of meat alternatives... ‘Hybrid products with cultured meat’

19-May-2022 By Katy Askew

Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...

Where is the ‘whitespace’ in food tech? We ask the incubators…

18-May-2022 By Flora Southey

What’s missing from the food tech landscape? We ask incubators in Spain, Germany, and Israel what’s trending, what challenges start-ups are facing, and where the ‘whitespace’ lies.

Industry Insights from NIZO - The 'next generation' of plant-based drinks: protein parity

18-May-2022 By René Floris, NIZO Food Research Division Manager

In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?

Upcycling dairy to produce the 'world's first' mycoprotein: Valio and eniferBio join forces on Pekilo research

17-May-2022 By Katy Askew

A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.

'It might replace cheap chicken or grass-fed beef or even prove irrelevant... we don't know yet': Project to probe if lab-grown meat is friend or foe to farmers

16-May-2022 By Oliver Morrison

Farmers are teaming up with cultured meat businesses, food companies, charities and government to explore the pros and cons of cell-based meat.

Wheat yields boosted and protein content increased by up to 25%: study

13-May-2022 By Flora Southey

Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.

Arla Food Ingredients gets ESFA safety nod for novel Bovine Milk Osteopontin ingredient

12-May-2022 By Katy Askew

Arla Foods Ingredients has secured Novel Food approval for Lacprodan OPN-10, an ingredient derived from Bovine Milk Osteopontin (OPN).

‘Food oasis in the desert’: Locally grown dates fuel production of mushroom protein in Oman

05-May-2022 By Flora Southey

Alt protein supplier MycoTechnology has teamed up with Oman Investment Authority to produce mushroom protein in the desert.

Tate & Lyle expands in chickpea protein with Nutriati acquisition: 'Pulse proteins across the globe are seeing record growth'

05-May-2022 By Katy Askew

Tate & Lyle is expanding in the plant-based protein arena with a deal to acquire chickpea protein and flour supplier Nutriati. The global ingredients company best known for sweeteners and texturisers tells FoodNavigator the deal will boost its portfolio...

Austrian start-up plans dairy disruption via precision fermentation-derived cheeses

05-May-2022 By Oliver Morrison

Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.

Beef-like fat prototype produced via precision fermentation: ‘It’s a ground-breaking step towards making plant-based meat tastier’

05-May-2022 By Flora Southey

Sweden-based Melt&Marble has developed a precision fermentation-derived beef fat alternative. FoodNavigator asks co-founder and CEO Dr Anastasia Krivoruchko how the technology differs from that used to make other cell-cultured fats and precision fermentation-derived...

Promoting plant-based: What motivates people to eat less meat?

02-May-2022 By Katy Askew

Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap? And how can the food industry tap into this to support growth in the plant-based...

The tech behind ‘single-ingredient’ smoked salmon analogue revealed: ‘Our spirulina can act as a complete replacement for animal-based protein’

28-Apr-2022 By Katy Askew

An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...

‘Nobody is making chorizo burgers’: Heura looks beyond sausages, mince, and ‘most sold’ products on the market

28-Apr-2022 By Flora Southey

Barcelona-headquartered Heura is collaborating with UK food influencers BOSH! on a new plant-based offering for flexitarian consumers: a chorizo burger. Heura co-founder Bernat Añaños tells us why.

Beneo builds new pulse-processing plant for ‘rising star’ ingredient faba bean

27-Apr-2022 By Flora Southey

The ingredients supplier is investing €50m in the new facility to make protein concentrate, starch rich flour and hulls from faba beans – a crops that comes with ‘convincing sustainable credentials’, Beneo’s Christoph Boettger tells FoodNavigator.