Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Promises of 'clean' meat that negates the need to raise and kill animals continue to attract both headlines and investment, meaning progress towards getting affordable cultured meat on supermarket shelves has been swift.
Demand for alternative proteins – beyond traditional meat, fish and dairy sources – is expanding across Europe as consumers turn to products they view as healthier and more environmentally friendly and food makers work to drive excitement through innovation.
The University of California, Berkeley, is establishing a new programme focusing on the alternative protein space as it seeks to deliver “actionable solutions” to address the “real problems” facing the sector.
'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing so? We caught up with the president and founder of the Reducetarian...
The dairy industry should stop patrolling supermarket shelves for crimes such as 'soy milk' or 'tofu butter' and focus on innovation in its own sector, according to Packaged Facts analyst David Sprinkle.
Will an acceleration in the meat reduction trend and the hunt for substitutes spell eventual doom for the feed sector and the livestock industry it serves? Yes, says Paul Cuatrecasas, CEO of Aquaa Partners. He claims there is increasing evidence that...
Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.