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.
France-based Umiami tells FoodNavigator its proprietary high moisture extrusion process surpasses other commercially available technologies by producing thicker, whole cuts of substitute meat.
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...
The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.
Redefine Meat, which makes plant-based meat alternatives using 3D printing and is preparing to launch in Europe after announcing a $29m fundraise at the start of the year, says the ‘huge strides’ achieved in its technology have allowed it to launch five...
Meati Foods – which is carving out new territory in the meat-alternative space with a fungi-based platform capable of producing ‘steaks’ and other whole cuts – has raised $50m in a Series B round co-led by new investor BOND and long-time Meati investor...
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
The supermarket’s goal to increase sales of plant-based meat alternatives by 300% by 2025 could fall foul of the UK government’s plans to restrict promotions of unhealthy foods from April next year, a group of investors has cautioned.
Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
Over a quarter of processed, vegetarian meat-substitute products are not a source of protein, according to research by Safefood into the nutritional content of more than 350 products which claim to be meat replacements.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
Meatless Farm has closed a $31m (€26m) funding round, which Chief Growth Officer Michael Hunter says will help the brand build out its operations, expand new product development, and explore acquisition opportunities.
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.
DuPont has launched Danisco Planit food and beverage range for plant-based product development in the industry, made with a ‘planet forward’ sustainable approach.
Plant-based cheese, ready meals, seafood, and alternatives to eggs are among the biggest opportunities in the plant-based sector, a survey of over 6,000 consumers has found.
