A series of trials to reduce the sodium content of plant-based, vegan and vegetarian meat alternatives has been completed successfully by Salt of the Earth.
Promises of 'clean' meat that negates the need to raise and kill animals continue to attract both headlines and investment, meaning progress towards getting affordable cultured meat on supermarket shelves has been swift.
Demand for alternative proteins – beyond traditional meat, fish and dairy sources – is expanding across Europe as consumers turn to products they view as healthier and more environmentally friendly and food makers work to drive excitement through innovation.
Quorn has been using a mix of R&D and marketing to ferment growth and capitalise on rising demand for meat-free products at home and overseas, CEO Kevin Brennan tells FoodNavigator.
The University of California, Berkeley, is establishing a new programme focusing on the alternative protein space as it seeks to deliver “actionable solutions” to address the “real problems” facing the sector.
Researchers claim that almost 150 million people (1.57% of the world’s population) may be placed at risk of protein deficiency by 2050 if levels of carbon dioxide in the atmosphere continue to rise.
'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing so? We caught up with the president and founder of the Reducetarian...
The dairy industry should stop patrolling supermarket shelves for crimes such as 'soy milk' or 'tofu butter' and focus on innovation in its own sector, according to Packaged Facts analyst David Sprinkle.
Will an acceleration in the meat reduction trend and the hunt for substitutes spell eventual doom for the feed sector and the livestock industry it serves? Yes, says Paul Cuatrecasas, CEO of Aquaa Partners. He claims there is increasing evidence that...
Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.
Italbugs is preparing to market a high-protein flour derived from silkworms, a by-product of the textile industry, that is suitable for use in sports nutrition and bakery products.
A quartet of sports food industry associations are calling for clearer product labelling and clarification for the safe use of sport and nutrition products within the European Union.
A breakfast cereal made from French popped quinoa with a one-word ingredient list (quinoa - and that's it) is finding success as consumers use it for croutons and salad toppings thanks to the lack of sugar. "We're targetting intelligent...
