Hemp and CBD have caught the public's imagination as ingredients offering a host of health benefits. But, from regulatory ambiguity to consumer confusion, uncertainty remains. FoodNavigator speaks to Agropro - Europe's largest hemp grower –...
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
Sales in plant-based foods show no sign of slowing in Europe. But booming demand raises complex issues, from the nutritional profile of formulations through to the sustainability of ingredient sourcing. “The industry needs to avoid solving one problem...
Suiker Unie, a Royal Cosun Company, officially took its green protein demo plant into operation last week when it started producing protein from sugar beet foliage.
Future Meat Technologies is one of the few players in the nascent space to have shown how cell-cultured (a.k.a. ‘cultivated’) meat could move from the lab to an industrial scale, claims one of the lead investors in a $14m Series A round that will support...
Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.
While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
The food tech scene is booming in Israel, where its start-up ecosystem is striving to be ‘number one’ in the game. So what makes this country a hotbed for food tech innovation? FoodNavigator hears from a food manufacturer, a start-up incubator and a venture...
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.
Nestlé has detailed its aim to tackle climate change and commitment to zero net emissions by 2050. FoodNavigator caught up with the Swiss food giant’s head of operations, Magdi Batato, to learn more.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
Israeli start-up Flying Spark says a partnership with Thai Union, the world’s largest producer of shelf-stable tuna products, will help drive down costs and scale up production.
In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.
A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.
As we see a shift towards ‘clean’, ‘cultured’ and ‘lab-grown’ meat, what does this mean for the popularity of traditional meat consumption? Has the new meat revolution really taken off? And is it the end of meat as we know it today? We take a look with...
Bell Flavors & Fragrances is launching a range of natural hemp flavours and botanical hemp extracts in Europe. We spoke to the company about what is driving hemp, how the trend has developed and which categories are best-placed to capitalise.
Finnish food manufacturer Fazer has entered a strategic collaboration with start-up Solar Foods to jointly research and develop the latter’s novel protein ingredient Solein.
Just as there is not only one diet that is best for the health of all people, so too is it true for the health of the planet, according to new research from the Johns Hopkins Center for a Livable Future.
Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes,...
Irish ingredient supplier Healy Group is launching a new line of PrimaPro micronised pea proteins in answer to some of the common emulsification challenges facing meat-free formulators.
This week's NPD round-up brings you information on the latest products to be hitting the shelves across Europe. Highlights include Iglo's efforts to deliver centre-plate vegetable options in Germany and Dina Foods' offering for the fast-paced...
Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.
A study commissioned by Denmark’s food administration has found that nutrient-rich protein sources such as fish, legumes and eggs should be served more frequently in day-care institutions.
Accelerating consumer trends such as veganism and environmental concerns are bringing complexity to the food industry but also plenty of opportunities, according to the technology chief of the world’s largest food company.
Consumer demand for sustainable products means food manufactures can no longer afford to operate supply chains that lack transparency, according to sustainability experts at Bureau Veritas.
Frustrated by the lack of attention given to today’s food challenges in the mainstream media, sustainability expert Roberta Iley has listed nine of the ‘worst food stories’ she believes should be making headlines.
The food giant is expanding its Garden Gourmet range with a new ‘cook from raw’ plant-based mince, and swapping out its vegan Incredible Burger for a juicier, meatier version.
Ingredient manufacturers are seeing increasing demand for ‘sustainable’ food products from their customers and consumers in Europe. But what does this look like in practice?
As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.
A study comparing the effects of vegan, vegetarian, and omnivorous diets on biodiverse ‘hotspots’ in the tropics has been published by researchers in Scotland and Germany.
Getting consumers to try trendy plant-based meat alternatives is a relatively low hurdle compared to encouraging long-term adoption of these products, which requires more convincing on the part of brands, says Nielsen, noting that the sector is "ripe...
Citrus fiber – a byproduct of the juicing process – has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more...
Mankai duckweed could find a spot as a top healthy and sustainable food ingredient, say researchers who suggest the protein-rich plant has serious potential in the health and wellness market.
