Macadamias only represent 1.5% of the tree nut market, held back by limited supplies and high prices, but a tree-planting programme could change that. "Customers are crying out to use macadamias as an ingredient. It’s up to us to make that opportunity...
The science is clear: a vegetarian diet is better for heart health, a study says - but does that include processed meat analogues? "While not as healthful as whole plants, they are useful transition foods," says one researcher.
Scandinavian start-up Veg of Lund’s science-based approach to innovation has enabled it to develop a new snack concept that taps into wide-ranging consumer demands.
French biomarine group Algaia is expanding its production and innovation capacity with investments targeting the growing demand for marine ingredients and seaweed extracts.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
Israeli start-up Aleph Farms' proprietary "three dimensional" process holistically grows all parts of meat - muscle, fat, blood vessels and connective tissue - together, yielding a 'free-range' taste and texture.
European health campaigners and some MEPs argue the European Commission should take a joined up approach to its food, agriculture and health policy by linking farmer payments to the healthiness of the food they produce.
Jimini’s believes there is plenty of room to grow the European market for insect-based foods. Having just secured a listing with Carrefour in Spain, Jimini’s co-founder Clement Scellier says this is a “wonderful opportunity” for the group.
France looks set to prohibit meat terms from being used to describe plant-based foods, with MPs backing a proposal to ban producers of meat substitutes from using phrases like “steak” or “sausage” to describe meat-free products.
Regenerative agriculture is increasingly on the food sector agenda. The idea that food production can be used to sequester carbon as a means to tackle climate change is compelling. But will it catch on?
Bone broth is small but growing in the US and one Irish start-up is aiming to bring it to Europe. "This is the most traditional forms of nourishment," says its founder.
Quorn Foods’ rapid rise in the European meat-free segment is perhaps unsurprising considering the food taps into consumer desires to cut down on meat with a sustainable, affordable and tasty alternative.
The UK Advertising Standards Authority (ASA) has ruled that a tweet and Instagram post advertising Protein World’s ‘Carb Blocker Capsules’ did not adhere to European nutrition health claims legislation – warning the company that the product name ‘Carb...
While consumers are being offered more vegetarian meal options, if these choices are segregated it can actually reduce the proportion of people who opt for them, a new study suggests.
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Supplementation using insect-derived protein appears to offer no muscle mass or strength advantages over carbohydrate supplementation, according to a pioneering Danish study.
Greenpeace has set a global target: we need to eat no more than 300 g of meat a week by 2050, and it's calling for a radical overhaul of the EU's farming policy to achieve it.
The cultured meat movement appears to be gathering pace after a new survey finds nearly one in three consumers open to eating meat developed in laboratory conditions.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
Powder from yellow mealworm larvae may boost the protein content of an extruded cereal snack and boost the microstructure of the products, says a new study.
Increasing numbers of Europeans are adopting vegan and vegetarian diets. As power continues to shift from big brands to shoppers, food makers and retailers are stepping-up their response to this long-term trend and building excitement in the European...
FOOD PROTEIN VISION 2018 PREVIEW - MARCH 6-9, AMSTERDAM
With more people reducing consumption of animal-derived foods, could abandoning dairy proteins mean throwing away health benefits that could aid in tackling chronic diseases?
Questions arising from cultured meats’ ‘naturalness’ that stem from its production process is the main barrier to consumer acceptance of this alternative protein, a report concludes.
The modern, domesticated chickpea has an extreme lack of genetic diversity, leaving it vulnerable to climate change, prompting scientists to seek out wild varieties for crossbreeding programmes.
Nestlé and Tesco are the best prepared in terms of meeting consumer and investor demands for having diversified protein portfolios, according to a FAIRR report.
The protein trend in the UK has led to an interest in meat jerky and Mighty Bee's vegan jerky, made from dehydrated coconuts, is ready to serve flexitarian consumers, its CEO and founder says.
As the UK organic sector hits a record value of £2.2 billion (€2.47bn), what's the secret to its success? Six trends are influencing our food choices today - and organic fits into all of them, says the Soil Association.
Food makers need to scrutinise what is fed to the livestock used in their products in order to develop a more sustainable production system that will be able to feed the world’s growing population, forecast to reach 9bn people by 2040, a new report by...
"It is quite clear that nutritionally soy milk is the best alternative for cow’s milk in the human diet,” according to McGill researchers who compared the plant-based milk alternative to almond, rice and coconut milks.
The vegetarian and vegan sector continues to be one of the fastest-growing segments in the German food and beverage market, as popular diet choices are supported by an up-tick in product development. What are the best opportunities to grow in the market?
Last year French President Emmanuel Macron said he wanted France to become a start-up nation. FoodNavigator headed to La French FoodTech's incubator in Lyon to meet some of the rising food stars of La French Tech.
Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.
Cargill is considering switching from corn to wheat processing at one of its German plants to meet demand for plant protein, starches for sustainable packaging and biofuels.
The meat and dairy industries generate more greenhouse gases than other foods – but it doesn’t have to be so. “A low-carbon livestock sector is possible to achieve," FAO director general Graziano da Silva said.
Austrian teenagers and young adults are “especially interested” in the origin of the food they consume and want organic production methods to be further adopted in the country, a new survey reveals.
In 2013, Mosa Meat showed the world what clean meat looks like; 'Burger 2.0' will now be ready in under 2 years. But it's not a case of being first, the CEO says. “The global meat market is worth over one trillion dollars. Four companies...
Plant-based proteins may be booming but if sustainable eating is to become mainstream – and companies are to maximise sales – they should avoid vegan or vegetarian labels, says the executive director of the Good Food Institute (GFI).
Kinomi blends exotic flavours like Indian green mango and kombu seaweed with nuts including baru - a nutritious but little-known nut from Brazil. “I season lightly so the hero flavour is always the nut," the company's founder says.
Agrifood giant Bayer has renewed its 2015 co-operation with the Round Table on Responsible Soy Association (RTRS), which saw it mobilise farmers and the use of certified soy in its supply chain.
The food sector has witnessed a jump in demand for protein. But conflicting pressures mean this complex issue requires a nuanced response and leadership from the food industry.
The UK's two biggest retailers, Tesco and Sainsbury's, have launched private label vegan ranges after seeing demand for chilled vegetarian meals and meat alternatives jump by up to 25%.
