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...
