Cultured meat might not be the answer to climate change some hope because in the current energy system the benefits of reducing methane could be outweighed by increased carbon dioxide emissions, new research suggests.
Focusing on provenance and indulgence rather than health or environmental messaging can dramatically improve sales of meat-free products, according to a two-year research project.
The food giant has filed a patent application for a high-protein, low fat snack in response to changing consumer behaviour: “Snacking has expanded to occur at all times in the day.”
Denmark-based Wholifoods has developed a crispbread using cricket flour that is rich in vitamin B12, omega-2 and iron, in a move it hopes should help normalize insect consumption.
Europe is lagging in the global hemp market, says Green Leaf Company, a French firm working to widen access to the ‘superfood’ in protein bars, hemp pasta, and hulled seed products.
Equinom has developed a sesame variety suitable for mechanised harvesting, which product manager Oron Gar says could “dramatically change the global sesame production map”.
UK start-up Yumello has developed a range of nut butters that champion ingredients from Morocco’s Atlas Mountains, including the nutty, rich and slightly sweet argan oil.
Indian company Prolgae Spirulina Supplies sells its sun-dried spirulina as an ingredient to food and nutraceutical markets in Europe and the US. With ambitious plans to expand, the group is now working on establishing finished food products that deliver...
The food industry must deliver healthier food in a more sustainable way and utilise new technologies that meet changing consumer expectations. Nestlé plans to be at the forefront of this shift, EVP and CEO of zone EMEA Marco Settembri said.
Nestlé, Givaudan and Bühler have teamed with Swiss research institutions to address hunger, affordable nutrition and sustainable packaging across the food chain.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Alpro has quietly increased the proportion of European soy used in its products to 60%. It’s a sensible move given that soy supply chains are under severe scrutiny.
'People will start to see plants as filling and delicious, providing protein and satiety...'
High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...
In 2018, the UK became the vegan NPD capital of the world. But with as many as one in every six new products making animal-free claims, how can food makers differentiate in the race for shelf space? We spoke to Mintel about the future of vegan innovation.
