Jellyfish are nutrient-rich, boast a similar taste and texture profile to oysters, and if approved as a novel food, could help ease the burden of over-exploited fisheries, according to EU-backed research.
Nestlé accelerated its organic sales growth in the second-quarter of this year. Delivering the result, CEO Mark Schneider updates the market on two ‘big’ opportunities for the group moving forward: Starbucks and plant-based.
A ‘high dependence on animal-based ingredients is a material risk to business’ warns a report from the $5trn investor network, which identifies the leaders and laggards in the booming alternative protein space.
A consortium of ten partners – including 3F Bio, Mosa Meat and Vivera - has launched a project to build a ‘first of its kind’ large-scale integrated biorefinery. “Our focus is on sustainability and for us that means sustainable both environmentally and...
Shifting consumer preferences towards vegan products in Europe are expected to drive growth of the hydrolyzed plant protein sector, predicts a global market study, which adds the negative impacts of MSG will curb the sector’s advances.
A report notes the ‘umpteen benefits associated with powdered eggshell membrane’ and identifies it as a growth area in the food and beverage sector, where its potential uses span bakery and prepared food categories.
Packing a powerful nutritional punch, brown rice sprouts are unique ingredient poised to become the ‘next superfood’, plant-based producer MozzaRisella believes.
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
The UK’s food and farming system must become sustainable by 2030 if the country is to deliver on its ambition to help tackle the climate crisis, according to a new report out today.
Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.
The collaboration will see agri-food giant Avril Group and Royal DSM produce a complete rapeseed protein with “excellent emulsification” and “outstanding foaming” properties.
Data from Google Trends has revealed how consumers’ tastes have changed over the last 10 years, including a growing interest in exotic cuisines and ‘superfoods’.
Cargill is diversifying its starches and sweeteners portfolio with a US$200m investment that will see it start producing wheat-based ingredients at its manufacturing facility in Krefeld, Germany.
Finnish nutrition start-up Ambronite is launching a new range of meal replacement products. When compared to other ‘smart food’ options on the market, Ambronite believes it delivers something different: complete, sustainable nutrition with a clean label.
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.
Flavours and fragrances giant Givaudan has developed ‘breakthrough’ new solutions to mask off-notes in plant-based protein formulations and extended its ‘SmartTools’ programme to make product development faster and cheaper.
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
The disastrous environmental effects of unsustainable palm oil production has ‘demonised’ the commodity for consumers. Is soy, which is similarly associated with deforestation, biodiversity loss and climate change, heading for the same fallout?
UK start-up Better Nature is developing nutrient-rich tempeh products for western audiences while raising funds to eradicate protein malnutrition in Indonesia.
Demand for meat analogues is booming as ever more sophisticated plant-protein products are developed. Future growth of the sector will benefit from diversified protein sources, ingredients specialist Roquette predicts.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
The major barriers in sourcing 100% deforestation-free soy include long supply chains and the legal conversion of natural vegetation to cropland, Nestlé’s soya sourcing lead Madeleine Eilert tells FoodNavigator.
UK start-up Higher Steaks is developing cell-based pork for flexitarians. Once commercialised, the product will lower the risk of foodborne diseases and remove the use of antibiotics, CEO Benjamina Bollag tells FoodNavigator.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
Growing demand for meat-free products that suit consumers who are adopting vegan, vegetarian or flexitarian diets has resulted in a proliferation of meat analogues hitting the market. However, the taste, texture and nutritional profile of these products...
Just 2% of the global soy market adheres to the Round Table on Responsible Soy’s zero deforestation and conversion standards, so what can we do to scale-up sustainable sourcing? FoodNavigator hears from Cofco, FrieslandCampina, Nestlé, and WWF UK.
Givaudan opened its new ‘flagship’ innovation centre in Switzerland last week. To mark the occasion, FoodNavigator caught up with Louie D’Amico, head of the group’s flavours division, to learn about the company’s innovation priorities.
Enkco Holding is separating its meat and vegetable protein businesses and re-positioning itself as Vivera Food Group to focus purely on its plant-based products. “The future is plant-based,” the company said.
Nestlé has undergone a process of transformation in its Europe, Middle East and North Africa (EMENA) region, with structural change opening the door to a lower cost base. The company has been able to grow ahead of its markets across 60% of its portfolio...
A study investigating the impact of different proteins on cholesterol levels has found that limiting total meat consumption – whether red or white – may play a greater role in lowering blood cholesterol than previously thought.
Feeding a future global population of 10 billion people without causing a climate catastrophe this century will require transformational change across the entire value chain. Fresh evidence suggests climate change is already impacting crop yields. What...
The European Commission (EC) releases a report offering scientific guidance to help meet the growing global demand for seaweed species now accepted as novel food.
Huel, the ‘complete food’ brand, can help answer some of the food sector’s most pressing challenges – from food waste to obesity, CEO James McMaster believes. For this reason, society needs to embrace a “mindset change” that recognises “food is fuel”.
UFC-Que Choisir has raised concerns over the safety of soy-based products after elevated levels of phytoestrogens were found in various drinks, desserts, sauces, and prepared foods.
A survey assessing sandwiches sold by supermarket and high street retailers in the UK has revealed that uptake in plant-based is still lagging. “The sheer volume of meat-based sandwiches is a big concern,” says Eating Better.
Julian Mellentin: 'Investors in meat substitutes are likely to be disappointed'
Next-generation meat, egg, and dairy alternatives have garnered a huge amount of press (and investment), but there are many other ways for brands to meet demand for plant-based foods, says a report from consultancy New Nutrition Business querying whether...
London Food Tech Week is a five day ‘festival’ showcasing the best and brightest in food innovation. Spread across five different venues, each day has a theme – from manufacturing to retail and out-of-home consumption. So what food and beverage trends...
From organic soybean pulp to brewers' spent grain and rice husks, by-products are attracting increased interest from start-ups looking to upcycle food waste.
