The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.
It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.
In his first international interview as Chr. Hansen chief executive, Mauricio Graber explains why he feels the company is uniquely positioned to capitalise on global mega trends shaping the food and beverage sectors.
The latest products hitting the shelves in Europe reflect the concerns of an increasingly adventurous consumer base. Recent introductions range from celebrity-backed protein bars made from worms to better-for-you confectionery balls that are made without...
Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.
Demand for meat alternatives continues to be on the rise with a third of US consumers planning to buy more vegetarian/plant-based food products in the next year, according to Mintel's Better-For-You Eating Trends survey from August 2018, polling...
The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.
It’s been one year since the end of EU sugar quotas but contrary to the hopes (of starch producers) and fears (of public health campaigners), Europe has not been flooded with isoglucose. FoodNavigator caught up with Starch Europe to talk isoglucose, Brexit...
From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.
Innovopro has developed a patented method to process chickpea protein that, chief executive Taly Nechushtan says, means the company can offer a highly functional alternative to the alt proteins currently dominating the market.
Dutch food maker Van Geloven and meat substitute innovator The Vegetarian Butcher have entered a partnership that, they say, will make vegetarian eating more accessible via Van Geloven’s iconic Mora brand.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...
While many vegans are not overly concerned at finding products that resemble non-plant based foods, those experimenting with vegetarian, vegan or flexitarian lifestyles are often looking for plant-based foods similar to those they are cutting from their...
Despite living on a planet with 50,000 edible plants, 60% of our energy intake comes from just three: rice, maize and wheat. What is this lack of dietary diversity doing to our health and the environment?
From FODMAP-friendly konjac noodles and pasta, to convenient and premium organic vegan stews and drinks that promote gut health, FoodNavigator takes a look at some of the latest on-trend products being rolled out across Europe.
Clean meat - meat cultured from animal cells grown outside the animal without the need for slaughter – could have a profound impact on the kosher food community and “dramatically lower the cost of kosher meat" in future, says kosher certification...
Global ingredients supplier and consumer foods business Kerry Group is leveraging its unique consumer insights to make sure its business is one step ahead of emerging trends in the F&B space. CEO Edmond Scanlon shares some insights.
One year on from its European launch, Premier Protein has secured a stronghold in Germany thanks to a continued rise in everyday protein appeal and will now focus on building brand equity, executives say.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
Use of egg white peptides is rising among global bakery and confectionery manufacturers because the animal-based protein is a rich source of bioactive peptides that can improve human health, according to Fact.MR research firm.
New consumer research from Cargill has implications for formulators of functional foods, sports nutrition products and dairy products. Dairy ingredients are generally in decline, while plant-based alternatives are filling in the gaps.
Plant-based proteins are hot property, but organoleptic and functional challenges continue to hold the market back, claims Virginia-based Nutriati, which says its new chickpea protein concentrates can open up new application opportunities and give soy,...
Forget hot dogs and soda, this summer's staples will be barbecued jackfruit, naturally 'essenced' water and snacks that 'perfectly pair' with alcoholic drinks, according to market research analysts at Mintel.
Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.