The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
The plant-based sector remains an enormous long-term growth opportunity, though investor retrenchment will continue in the short term, investors told the recent Plant-Based Protein Manufacturing Summit in Amsterdam.
As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
Iconic cheesemaker Bel Group and biotech startup Climax Foods are teaming up to create the next generation of “best in class” plant-based cheese that they say will be indistinguishable from their dairy counterparts with “zero-compromise” on taste, texture...
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
Two thirds (67%) of European consumers see plant-based dairy as complementary, not a substitute to dairy products, and ‘an opportunity to try something new’ (65%), new research from ofi shows.
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
Oatly has unveiled a cost-cutting plan after posting another disappointing set of results, with a $107.9m net loss on net revenues up 7% to $183m in the third quarter (+16.7% to $199.7m on a constant currency basis), with gross profit margins of just...
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
As the alternative protein industry looks to new technology and ingredients to fuel growth, the Swiss supplier has unveiled new partnerships designed to improve the taste and texture of plant proteins.
Interest in the alternative dairy space continues to rise among consumers worldwide. Join FoodNavigator’s live broadcast event to learn about the latest ingredients, technologies and trends driving innovation in the dairy-free category.
Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.
A Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
Sophie's BioNutrients, a food production technology company, together with Ingredion Idea Labs innovation center in Singapore, have collaborated to produce the company’s first microalgae-based cheese alternative from Sophie's BioNutrients'...
Danone is ramping up investment to grow its Alpro plant-based brand in the UK. Country manager Sue Garfitt says bringing new customers to the category, expanding consumption occasions and extending distribution into new channels will be key.
Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...
Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.
Canadian dairy company Saputo Inc. has announced two acquisitions, one in the dairy alternatives space and the other in value-added ingredients, at a cost of around C$187m (US$154m).
Berlin-based Blue Farm aims to disrupt the alt milk sector with its oat-based powder. The product cuts 80% packaging waste, reduces the complexity of logistics, and saves transporting ‘tonnes of liquid around’, CEO and co-founder Philip von Have tells...
Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.
To support new and emerging start-up companies developing dairy-alternative products, and to create further collaboration opportunities with the food industry, AAK AB is investing in Big Idea Ventures’ (BIV) New Protein Fund I.
German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
Frustrated at the range of dairy alternatives currently on-shelf, a French start-up has developed a plant-based milk made from faba protein and algae. “Its advantages in comparison to conventional dairy are almost outrageous,” Update Foods CEO Clémence...
Nestlé today inaugurated a new R&D Accelerator to drive innovation and speed-to-market of sustainable dairy products, as well as plant-based dairy alternatives.
Romanian food company Salconserv Food has invested €3m to grow its sustainable plant-based brand, Verdino, and the brand now has international ambitions. “The future of food is also produced in Romania,” CEO Eberhart Răducanu says.
Consumer attitudes toward dairy alternatives are changing, as trendy dairy-free yogurts, ice creams and milks continue to gain shelf space. According to a recent report from Innova Market Insights on the global dairy alternatives space, the increased...
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
Amid tales of furloughing, cash flow problems, and shuttered doors, Minor Figures is getting creative. CEO Stuart Forsyth tells us how the oat m*lk brand is doing its bit to keep small businesses afloat.
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.