Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.
Protein producer Tyson Foods wants to reach net zero greenhouse gas emissions across its operations and supply chain by 2050. FoodNavigator takes a look at how the company – whose biggest business comes from the sale of beef, chicken and pork products...
Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how.
Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.
Spanish dairy company Pascual has launched a global incubation programme for cellular agriculture technologies. Cow-free dairy can both disrupt and complement traditional operations, Gabriel Torres Pascual tells FoodNavigator.
Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production.
When it comes to meat alternatives, fat remains the final frontier for formulators, says Nourish Ingredients, which is harnessing the power of microbes to produce next-generation ‘animal-free’ fats it claims can deliver a ‘meatier’ experience than plant-based...
From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.
FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.
Unilever has partnered with food tech company ENOUGH, which will supply it with mycoprotein to fuel innovation behind its plant-based brands, starting with The Vegetarian Butcher.
