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.
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.
Expensive and energy intensive methods to purify protein may not be necessary because 'impure' proteins can perform as well as, or even better than, pure ones for functionality, a two-year Wageningen-led project has found.