The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.
Fed up with the limited range of “really bland” and highly processed meat analogues available for vegans and vegetarians, a German start-up has developed plant-based chicken alternatives using a new protein source: the laetiporus mushroom.
Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.
Demand for meat analogues is booming as ever more sophisticated plant-protein products are developed. Future growth of the sector will benefit from diversified protein sources, ingredients specialist Roquette predicts.
New legislation named after allergy victim Natasha Ednan-Laperouse requires food businesses to include full ingredients labelling on pre-packaged foods.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Updated gluten labelling guidance has been published in the UK by the Food & Drink Federation, which aims to “achieve greater consistency in how the presence of cereals containing gluten and gluten-free claims are labelled on pre-packed foods”.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
