British start-up Next Step Foods was at FoodMattersLive showcasing its cricket protein energy bars alongside 11 other insect firms. Is this niche ingredient slowly seeping into the mainstream?
The battle over plant-based terminology has moved into the meat arena with two Italian MEPs calling for laws to prevent vegetarian alternatives from using names such as prosciutto and mortadella.
FoodConnects, a consortium of 50 industry and academic institutions from 13 different countries, has been selected by the European Institute of Innovation and Technology (EIT) to tackle global food challenges through a €400m innovation partnership.
Portuguese supplier Allmicroalgae has taken calls to scale up production of microalgae to heart, with a project to combine big-volume fermentation with high-value photosynthesis methods now in swing.
One size does not fit all when marketing meat alternatives, say researchers. Manufacturers need to decide whether they should target price conscious consumers, healthy eaters, taste driven individuals, eco-friendly greens, organic shoppers or vegetarians.
Microalgae is often held up as the most promising sustainable protein that can feed a growing world population - but first production needs to be scaled up on industrial levels. "The costs of inaction are too steep to even contemplate,” writes the...
Health & Nutrition Week, 28 November-2 December 2016, Frankfurt, Germany
Pressured food supply chains are pushing new foods and nutrient sources into view like insects and algae that are challenging the status quo, says a UK-based food trend watcher.
Why do Finns give more importance to protein than Swedes? Are Germans more willing to eat an all vegetarian meal than Brits? And among the 13% of Europeans who have tried insects, how many would eat them again? Finland's ScenoProt survey is providing...
New commitments to tackle deforestation in commodity supply chains have almost doubled in the past 12 months, but pledges remain “piecemeal” with very few companies looking beyond palm oil, according to a recent analysis.
Why call something 'vegan cheese' when you could call it 'a plant-derived, oil-based dairy analog'? How about because it is vegan cheese. It's time for the dairy lobby to see plant-based alternatives as complementary rather than...
Entrepreneur Oliver Cookson has embarked on a new venture – a personalised protein-based nutrition service designed to “unravel the maze of protein by giving each consumer exactly what they need”.
Eating up to one egg a day has no association with coronary heart disease (CHD) but does reduce the risk of stroke by 12%, a meta-analysis has suggested.
Companies must embrace sustainability as a long-term business value, especially in the Middle East, as global trends move towards fast-shifting trading patterns in the F&B industry.
The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...
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