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.
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
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.
The co-op is hopeful however that the supply-demand balance in dairy will be restored this year and expects branded volumes to start growing again from 2024.
Plant-based meat has been in the headlines for all the wrong reasons over the past few weeks, as industry heavyweight Impossible Foods hit back at accusations that the category is failing to perform. Fake news or fake meat? Survey data from Rabobank suggests...
UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.
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.
With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.
FoodNavigator looks back over the last 12 months and asks what our most popular stories tell us about the food and beverage sector’s direction of travel.
Data from FMCG Gurus confirms what we all know – that consumer snacking has seen an increase over the past two years, especially as many turned toward food as a means of comfort during the dark days of the pandemic.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
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.
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
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.
While plant-based is still one of the hottest trends in food and beverage, sales and consumer engagement with alternative proteins have slid in recent quarters – prompting some players in the space to rethink their strategy.
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
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.
With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.
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.
Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.
Tie-ups between plant-based retail brands and out-of-home operators are opening up new channel expansion opportunities for the category. This in turn is boosting availability and driving trial.
Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
Enzymit, an Israeli development state company, has secured $5 million in funding to further develop its AI platform that can greatly speed the development of novel enzymes. The technology has the potential to cut the cost of many ingredients now made...
Ag-tech start-up Better Origin wants to fix the broken food chain through its AI-powered insect ‘mini-farms’. The group has just completed a Series A funding round. FoodNavigator catches up with CEO Fotis Fotiadis to learn more about what the future holds.
The protein challenge is in the spotlight as food innovators try to figure out how to meet the needs of a growing global population within planetary boundaries. For Joost Matthijssen, Nutreco's director of venturing and business, emerging technologies...
Ingredients specialist Ingredion Incorporated has made a significant equity investment in Israeli chickpea disruptor InnovoPro to drive new applications that capitalise on the trends shaping the food industry.
Microbes from yeast to fungi are now routinely used to produce some ingredients more efficiently than plants or animals. But next-gen ‘cell-free’ processes that deploy some of the biomolecular machinery inside the cell wall, could slash R&D lead times...
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
When it comes to proteins, says Christian Koolloos, chief business development officer at Dutch startup The Protein Brewery, boring is good. In fact, the blander the better: “Fermotein [his firm’s fermented fungi protein] is extremely boring in its profile...
Fermentation is likely to be a key technology supporting the transition towards higher consumption of alternative proteins, with protein conversion efficiency driving impact.
Animal-based meat and dairy manufacturers increasingly are addressing consumer demand for improved animal welfare and environmental impact – helping to defend and grow their sales in the face of encroaching competition from plant-based options.
The high protein trend and growing interest in organic are driving innovation at Arla Foods Ingredients, which will showcase new whey protein ingredients for clear high protein beverages and organic products at Vitafoods next month.
A new Europe-wide survey has found weight loss and eating challenges prevalent in people recovering from Covid-19, and highlights nutritional care gaps after hospital discharge.
Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.
Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation...
French insect protein pioneer Ÿnsect has acquired Dutch mealworm specialist Protifarm in a move that the company says will give it a ‘strategic boost’ in the human nutrition market.
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.
By René Floris, NIZO Food Research Division Manager
The need to preserve protein functionality is prompting food makers to explore ‘milder processing’ than traditional heat treatment. In his second monthly column, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory...
By René Floris, NIZO Food Research Division Manager
Welcome to the first edition of this new column from NIZO. Each month, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, will examine some of the key challenges and issues facing the food industry...
Ingredient company Avena Nordic Grain is celebrating receiving novel food authorisation from the European Commission for its rapeseed-based plant protein and fibre powder.
Global investor network FIARR warns that high street brands like Nestlé and McDonald’s risk missing their climate targets due to scant progress to reduce emissions from meat and dairy suppliers. But the food giants tell FoodNavigator that partnership...
A wildlife conservation expert has brought his passion for the environment to the sports nutrition industry with the UK’s first locally sourced cricket and plant-based sports nutrition brand Rebel Protein.