Proteins

Gluten-free products are still not usually nutritionally equivalent to those that contain gluten

15-Mar-2023 By Oliver Morrison

Research in Spain which concludes that despite improvements in the formulation of gluten-free products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing...

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Industry Insights from NIZO: Developing a plant-based product? Don’t ignore Listeria risks!

15-Mar-2023 By René Floris, NIZO Food Research Division Manager

While Listeria is generally associated with ready-to-eat foods such as dairy cheeses and deli meats, manufacturers cannot ignore the potential risk in plant-based products, says NIZO.

Food Fermentation Europe: Advocating for ‘non-discriminatory, market-based’ regulatory framework for precision fermentation

15-Mar-2023 By Flora Southey

Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.

‘The race is on’: Is Japan’s commitment to cultivated meat another sign Europe is lagging?

14-Mar-2023 By Flora Southey

As another country, Japan, announces plans to develop a market for cellular foods, we ask stakeholders how Europe can remain competitive in the global race to develop cultivated meat.

The ‘untapped’ innovation potential of female nutrition: ‘A new wave of food and beverage products is expected’

10-Mar-2023 By Flora Southey

Significant opportunity exists for food and beverage companies to target holistic nutrition for women, according to insight from R&D consultancy Sagentia Innovation.

‘We’re mis-demonising ultra-processed food’: The case for focusing on what to eat, not what to avoid

09-Mar-2023 By Flora Southey

From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.

Mosa Meat, Nutreco replace pharma-grade ingredients in cell feed with food-grade alternatives

07-Mar-2023 By Flora Southey

Mosa Meat and one of its investors, Nutreco, have replaced 99.2% of the pharma-grade ingredients in basal media with food-grade alternatives.

No more ‘vegan mortadella’? Why ‘meaty’ names for plant-based could get the chop in Italy

07-Mar-2023 By Flora Southey

A bill introduced to the Italian Parliament is seeking to prevent plant-based meat alternatives from using ‘meaty’ names. Would such a ban finally put an end to ‘marketing bias’, or instead ‘derail plans for a sustainable food system’?

‘90% of our portfolio will be HFSS-compliant’: A deep-dive into Danone’s new health commitments in UK & Ireland

06-Mar-2023 By Flora Southey

Danone UK & Ireland is setting new health commitments for its consumer portfolio of brands. Zoe Ellis, head of consumer nutrition, talks us through the company’s strategy in achieving more than 90% HFSS compliance.

If the US is allowed to use dairy descriptors, should a post-Brexit UK?

02-Mar-2023 By Flora Southey

Using dairy descriptors for plant-based alternatives, such as ‘oat milk’, is currently illegal in the UK, as in the EU. But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.

Embracing ugly veg and the ugly side of poultry production to make more profitable and sustainable products

01-Mar-2023 By Oliver Morrison

A Danish food tech start-up is leveraging two very different food industry side streams – spent laying hens, and mushrooms rejected by supermarkets – to launch fermented organic flavour enhancers.

Bioreactors for meat: Ever After Foods ‘overcomes scaling challenge’ for cultivated meat players

01-Mar-2023 By Flora Southey

Plurinuva has rebranded as Ever After Foods to launch its patented bioreactor platform for cultivated meat production. The new tech can increase productivity by more than 700%, CEO Eyal Rosenthal tells FoodNavigator.

Dutch alt meat maker Ojah shrugs off slowing market dynamics to double production capacity

28-Feb-2023 By Oliver Morrison

The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.

NEWS IN BRIEF

France backs pea and fava proteins for plant-based innovation

27-Feb-2023 By Flora Southey

Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy

As food tech faces ‘challenging’ investment period, how should funding decisions be made?

27-Feb-2023 By Flora Southey

The tightening of belts presents a major challenge for start-ups seeking investment. How do innovators want investors to make financing decisions?

Converting food waste to protein… first-time research reveals the benefits and burdens

23-Feb-2023 By Oliver Morrison

Transforming food waste using sustainable technologies could produce enough protein to tackle the global food crisis and more, says fresh research.

The winners and losers of slowing food tech investment

22-Feb-2023 By Oliver Morrison

Consumer health may suffer as global venture capital funding levels off. Conversely, this opens food innovation opportunities in areas relating to reformulation, FoodNavigator learns.

From kosher shellfish to ‘enabling’ ingredients: What is Israel looking for in food tech?

21-Feb-2023 By Flora Southey

In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?

Upcycling food waste to grow ‘highly nutritious’ mycelium protein

21-Feb-2023 By Oliver Morrison

Israeli food tech start-up Mush Foods claims it is propelling the “meat-plus” movement to the mainstream of foodservice and food retail.

Dutch ingredient supplier celebrates ‘giant leap’ as food industry’s first representative in space

20-Feb-2023 By Oliver Morrison

Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.

The ‘master plan’ to double legume consumption in the Netherlands by 2030

20-Feb-2023 By Flora Southey

A significant increase in production and consumption of crops high in vegetable protein is achievable within six years, according to initiators of a ‘master plan’ put towards the House of Representatives.

Swapping meat for mycoprotein significantly reduces levels of cancer-causing genotoxins in humans, study finds

17-Feb-2023 By Oliver Morrison

Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...

Dissecting cultivated meat regulation part 2: What’s working in the US and Singapore, and what’s not?

16-Feb-2023 By Flora Southey

Both the US and Singapore have seen cultivated meat products pass through their regulatory processes, yet the two governments approach novel foods in different ways. Which challenges and opportunities exist within these regulatory frameworks, and what...

'These products will only take a significant portion of the global market when they can compete with conventional meat on taste, price, and convenience': alt protein sector looks for solutions amid mixed investment figures

16-Feb-2023 By Oliver Morrison

Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.

Danone discusses the role of plant-based innovation in medical nutrition: ‘Our priority is evidence-based nutrition that meets lifestyle choices’

16-Feb-2023 By Katy Askew

Danone’s specialised nutrition business Nutricia has developed its first plant-based ready-to-drink medical nutrition supplement. Fortimel PlantBased Energy is the product of an intensive three-year R&I effort. FoodNavigator hears from Manuela Borella,...

The rise and rise of healthy indulgence: ‘In tough times, food offers opportunity for delicious escapism’

15-Feb-2023 By Flora Southey

Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.

Pork and microalgae cells combined in cultivated meat an ‘industry first’

10-Feb-2023 By Flora Southey

Czech start-up Mewery claims to have developed the first prototype of cultivated meat based on microalgae. The company is already in talks with the Singapore Food Agency, founder Roman Lauš tells FoodNavigator.

How did PFAS contaminate the organic egg supply chain? Feed suppliers weigh in

06-Feb-2023 By Flora Southey

It has been suggested the so-called forever chemicals identified in Danish organic eggs originated from fishmeal, which is used as an ingredient in chicken feed. Suppliers are taking the issue ‘very seriously’, FoodNavigator understands.

Research suggests ‘direct association’ between nitrites from food additives and diabetes risk

06-Feb-2023 By Flora Southey

Not only has a link been suggested between the consumption of additives-originated nitrites and increased diabetes risk, but researchers have found no potential benefits for dietary nitrites.

Children at risk as ‘forever chemicals’ PFAS identified in organic eggs

27-Jan-2023 By Flora Southey

Fresh research out of Denmark has identified the presence of environmental contaminant PFAS in organic eggs sourced from chicken farms all over the country. The risk for children ‘is noticeable’, according to associate professor Kit Granby from the DTU...

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Industry Insights from NIZO: Using and optimising membrane filtration for extracting plant proteins

26-Jan-2023 By René Floris, NIZO Food Research Division Manager

Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?

Pigmentum to ramp up casein production in plants with new investment

26-Jan-2023 By Flora Southey

Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.

‘This ticks every box worth ticking’: The agri-tech start-up aiming to grow water lentils at scale

25-Jan-2023 By Oliver Morrison

UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.

‘We evaluate this in terms of cost versus impact’: Ingredion outlines the ‘trade-offs’ needed to advance environmental sustainability

25-Jan-2023 By Katy Askew

Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...

Developing plant-based dairy with melon seed milk: ‘Fermentation generates cheese-like aromas’

24-Jan-2023 By Flora Southey

In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.

‘An even more sustainable milk alternative’: Oat milk powder developed to cut packaging by 90%

23-Jan-2023 By Flora Southey

The ‘UK’s first’ oat milk powder is preparing to launch on the market, trading in conventional milk cartons for a flexible, recyclable pouch. We catch up with founder Sandy Eyre to ask about the sustainability benefits associated with his brand, Overherd.

Beneo takes ‘next step’ in plant-based protein strategy with start-up investment

23-Jan-2023 By Flora Southey

Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.

Why the first mass-produced cultured meat product won't be food

19-Jan-2023 By Flora Southey

While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator.

From clean label plant-based foods to cost engineering: Univar Solutions' top trends for 2023

18-Jan-2023 By Oliver Morrison

Foodology by Univar Solutions has forecast the trends that will likely shape the food industry's overall outlook for the year and provide a first-mover advantage for new product introductions throughout the marketplace.

The new hybrid? Blending plant-based proteins with fish by-products, algae, and insect larvae

18-Jan-2023 By Flora Southey

A research project funded by the Research Council of Norway is leveraging high moisture extrusion technology to develop novel hybrid products.

As meat-reduction trend ‘levels off’, industry backs plant-based innovation to propel category

18-Jan-2023 By Flora Southey

From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.

NEWS IN BRIEF

Aqua Cultured Foods begins buildout on fungi-based alt seafood factory

17-Jan-2023 By Flora Southey

The maker of mycoprotein-based seafood alternatives has begun buildout of a new facility in the US, from where it will produce products for the European market.

‘World’s first’ growth media factory in the works for cultivated meat, milk

16-Jan-2023 By Flora Southey

Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?

How an Israeli start-up developed fish-free tinned tuna with the ‘complete sensory experience’ of taste, texture and smell

11-Jan-2023 By Flora Southey

In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.

Consumer perceptions: How does cell-based meat compare to plant-based, insects, and meat itself?

10-Jan-2023 By Flora Southey

What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.

Blending meat and mycoprotein: New hybrid products prepare to enter European market

10-Jan-2023 By Flora Southey

Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.

‘Plant-based food often misses what people naturally crave’: The Finnish company showcasing new tech to extract umami from cereal side-streams

06-Jan-2023 By Oliver Morrison

A food technology start-up is aiming to become a leading global supplier of plant-based umami for the food industry.

Mycelium-based ingredient supplier eyes European expansion after EU authorisation

05-Jan-2023 By Oliver Morrison

US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.

‘It’s a full-blown meat experience’: Hungarian plant-based start-up eyes European frozen food market

05-Jan-2023 By Flora Southey

Vegan start-up Plant Revolt is already on the market in its native Hungary and has plans to rapidly expand across the bloc.

Turning to diverse, climate resistant local crops and cellular-agriculture-based techniques to create next-generation meat alternatives

04-Jan-2023 By Oliver Morrison

Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.