Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
Argentinian supplier DPAustral has developed an additive that prevents melanosis in prawns and other crustaceans, allowing manufacturers to tap into the global trend for sulfite-free products, it says.
A study examining Portugal’s food reformulation targets reveals a predicted decline in non-communicable disease mortality. However, researchers say Portugal is “currently not on track” to achieve its impending 2025 objective of reducing premature deaths...
Freeze-drying strawberries may account for three-quarters of Chaucer Foods’ business, but according to the company’s CEO Scott Jacobson the company can offer much more to manufacturers looking to tap into consumer demand for healthier products that also...
In this week's round-up of new product launches across Europe, FoodNavigator features a 'category changing' plant-based gelato brand and a new air-dried fruit crisp made using watermelon.
UK start-up Better Nature is developing nutrient-rich tempeh products for western audiences while raising funds to eradicate protein malnutrition in Indonesia.
Demand for meat analogues is booming as ever more sophisticated plant-protein products are developed. Future growth of the sector will benefit from diversified protein sources, ingredients specialist Roquette predicts.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...
Over 340 organizations are demanding the European Union stop trade talks with Mercosur due to a spike in deforestation and human rights violations in Brazil under the Bolsonaro's government.
UK start-up Higher Steaks is developing cell-based pork for flexitarians. Once commercialised, the product will lower the risk of foodborne diseases and remove the use of antibiotics, CEO Benjamina Bollag tells FoodNavigator.
A spike in the level of interest in food tech has resulted in an influx of investment in the sector. Last month, London Food Tech Week brought together a community of start-ups, investors and corporations to spotlight cutting edge innovation.
