A shift to plant protein as a replacement for animal protein is “desperately needed” as the UK’s food system is “fundamentally broken”, according to the Vegan Society.
By Katia Merten-Lentz, partner at Keller and Heckman, and Oliver Hartmanm, legal consultant at Keller and Heckman
Pressure is rising for the development of a legal definition of ‘vegan’ and ‘vegetarian’ food in Europe but national governments are moving ahead of the European Commission in this regard.
Denmark’s Aarhus University has opened its iFOOD Centre to support research into “science-based” solutions to the biggest challenges facing the food sector today.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
Compared to crickets, grasshoppers and even meal worms, the fruit fly is minuscule, but according to the co-founders of Flying SpArk this tiniest of insects could prove to be a more bountiful, sustainable and efficient source of protein.
Good news for ento-entrepeneurs: Finland's food safety authority Evira will publish guidelines on using insects for food, ending a loophole that forced firms to sell products as 'ornaments'.
Consumption of soy-based foods could be used to help tackle the global obesity crisis thanks to its high protein and isoflavone content, new research suggests.
Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients.
Whey protein hydrolysates are superior to normal whey proteins for sports nutrition according to nearly two thirds of consumers, who cited improved muscle building and recovery amongst its purported benefits.
Love Taste Co. started as a smoothie stall in London’s Borough Market. Today, it generates retail sales approaching £40m a year. Founder Richard Canterbury talks growth, flavour trends and the “explosion” in demand for vegetable-based smoothies.
Insect company Protix is to add mealworm, cricket and locusts to its burgeoning portfolio with the acquisition of Fair Insects in a deal that follows a €45m round of funding in June this year.
Wessanen’s Whole Earth brand is extending its sports nutrition snack, Power Balls, beyond health channels and onto supermarket shelves as health-focused consumers become more “mainstream”.
