Alternative proteins

(From L-R) - Johnathan Dimbleby (Chair). Dr Shini Somara, science broadcaster. Kaave Pour, creative designer at Space 10. Sara Roversi, co-founder, Future Food Institute. Prof Bryan Hanley, food specialist at Knowledge Transfer Network.

Tomorrow’s foods: How do you sway consumer choice and acceptance?

By Will Chu

The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to keep up with the times, is there a limit to how much consumers...

Pulses and soils can be 'strategic allies' in forging more sustainable food and agriculture systems, says the FAO.  © iStock/bdspn

'Climate smart' pulses are key to global food security: FAO

By Niamh Michail

'Climate smart' pulses are essential to global food security by delivering high-nutrition protein to people and critical nutrients to soil, said the UN's Food and Agriculture Organisation (FAO) on World Soil Day. 

'There are several incorrectly qualified and labelled products [because] the supervisory authorities do not have specific and adequate measures to regulate this kind of behaviour,' said de Castro. © iStock/Kuvona

MEPs oppose plant-based alternatives using meat terms

By Niamh Michail

The battle over plant-based terminology has moved into the meat arena with two Italian MEPs calling for laws to prevent vegetarian alternatives from using names such as prosciutto and mortadella.

© iStock/pichet_w

New FoodConnects partnership to tackle global food challenges

By Niamh Michail

FoodConnects, a consortium of 50 industry and academic institutions from 13 different countries, has been selected by the European Institute of Innovation and Technology (EIT) to tackle global food challenges through a €400m innovation partnership.

 Stope targetting

Are you targetting the right 'consumer type' for meat alternatives?

By Nathan Gray

One size does not fit all when marketing meat alternatives, say researchers. Manufacturers need to decide whether they should target price conscious consumers, healthy eaters, taste driven individuals, eco-friendly greens, organic shoppers or vegetarians.

© iStock/Marilyena

ScenoProt gives a preview of Northern Europe's protein preferences

By Niamh Michail

Why do Finns give more importance to protein than Swedes? Are Germans more willing to eat an all vegetarian meal than Brits? And among the 13% of Europeans who have tried insects, how many would eat them again? Finland's ScenoProt survey is providing...

Eight food industry players have already signed up to the project. © iStock

Just how nutritious are sustainable proteins?

By Niamh Michail

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...

© iStock/RawpixelLtd

Scouting out Europe's latest free-from innovation at SIAL

By Niamh Michail

What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.

'We've had stronger messages from the large companies we work with that they are aware of the potential for disruption, what we could call the uberisation of their activities.' © iStock/StockRocket

Application deadline: 25 November 2016

AcceleRise promises accelerated 'Uberised' route-to-market for start-ups

By Niamh Michail

Are you a food tech start-up looking to speed up your time to market, or an established industry player that could mentor a young company? AcceleRise business accelerator is calling on applicants to foster a food tech ecosystem.

Alpro says it 'remains steadfast' in its plant-based mission following criticism of its acquisition by dairy giant Danone.

Alpro: 'we made a mistake and we’re really sorry'

Twitter storm blows up Alpro's dairy problem

By Annie Harrison-Dunn

Belgian manufacturer of plant-based dairy alternatives Alpro has been caught in a Twitter storm after it tweeted that a healthy diet consists of one third animal-based products. Disgruntled vegan followers referenced the company’s recent acquisition by...

Younger consumers actively seek food innovation, says Mintel. © iStock

Pedon pulse pasta rides Europe's protein wave

By Niamh Michail

Dutch consumers' first impression of Pedon's red lentil pasta may have been lacklustre but the Italian pulse processor is unworried as it rides Europe's triple trend wave for healthy protein, flavoured pasta and sustainable pulses.

The Better Buying Lab will identify ways to get consumers to make more sustainable food choices.  © iStock/RawPixelLtd

'We’re not against meat, we’re for the consumer.'

Better Buying Lab plants sustainable eating seeds

By Niamh Michail

Consumers say they want to eat sustainably but don't always buy sustainable food. In order to change this, The Better Buying Lab has enrolled Google, Quorn and Sodexo to understand why and accelerate the transition to plant-based proteins.  

'The adoption of these technologies will take place at an increasingly rapid rate, particularly in the case of food.' © iStock/Pepsikan

Is your firm ready for 3 waves of disruptive food innovation?

By Niamh Michail

In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it...

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