Meat-free alternatives to burgers, sausages and steaks have become popular in recent years as consumers look to reduce their meat consumption. But do these meat-free alternatives offer the same benefits as meat itself?
Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms.
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
Plant-based diets have grown in popularity in recent years, so what’s encouraging the increased interest in plant-based alternatives and why might others avoid them?
Food and beverage major Nestlé Professional claims there is a need to move away from marketing keywords such as “plant-based” and focus on elevating the taste of alternative protein products to boost “natural” uptake and sector growth.
Emerging technologies such as 3D food printing (3DFP) are unlocking opportunities to develop nutrient-rich and personalised plant-based substitutes for traditional meat, say researchers.
A recent study has found that a nutritious plant-based diet, incorporating a reduced intake of processed and sugary foods, could decrease the risk of developing type two diabetes by improving metabolism and organ function.
How can manufacturers improve the nutritional credentials of plant-based milk and dairy? Tune into FoodNavigator’s upcoming digital summit, Positive Nutrition 2024, to find out.
Off notes or flavour challenges in meat-free products has been a headache for the food industry for years, but new research could put that problem to bed once and for all.
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
Consumers are paying more attention to what’s on their plate, including when it comes to plant-based meat. The more they query ingredients lists, processing methods, and nutrition profile, the more influence they will have on the category, suppliers suggest.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
Redefine Meat is accelerating its UK distribution to meet demand with eight wholesaler partners. Its UK wholesalers now span national and regional brands including Albion Fine Foods, Braehead Foods, Brakes, Classic Fine Foods, Elite Fine Foods, Food Republic,...
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
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.
The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.
Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...
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*...
Motif FoodWorks has filed a suite of new petitions with the US Patent and Trademark Office challenging US patents held by Impossible Foods over the use of heme proteins in meat alternatives as it defends itself against accusations of IP infringement....
IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.
A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
While weakening retail sales and grim quarterly earnings from some publicly listed players have prompted intense debate about the future of meat alternatives, the “crisis of confidence” this has prompted has overshadowed the fact that amid all this noise,...
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.
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.
Retail sales in western Europe rose 19% to a record €2.4 billion in 2021, according the Good Food Institute, an NGO. But that doesn’t tell the whole picture in different countries.
Britain risks falling behind China and EU in making and selling meat substitutes and other alternative proteins because the government lacks a coherent strategy for their development, a think-tank says.
With the plant-based boom continuing apace and the buzz around next gen meat reaching fever pitch, FoodNavigator profiles the technology, ingredients and culinary science powering meat alternatives.
