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.
Big Idea Ventures is welcoming a second cohort of start-ups to its New Protein Fund accelerator. From cellular agriculture, to bio-fermentation and plant-based innovation, Managing Partner Andrew Ive shares his thoughts on building a more sustainable...
Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.
Animal sources of protein are more potent than vegan sources for stimulating muscle growth but their significant impact on climate change means plant sources will be key for future diets, researchers will be told later this week as part of an online physiology...
An analysis of 115 plant-based milk sold in Australia showed that the category is lacking in several micronutrients, including vitamin A, B12, calcium, and protein when compared to cow’s milk.
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
Irish nutrition specialist Kerry has completed a deal to buy Pevesa Biotech, as it looks to expand its position as a market leader in non-allergenic and organic plant protein ingredients.
The nutrition bar market is witnessing an unprecedented merging of categories and is calling into question all health and wellness stereotypes, revealing ‘fascinating’ macros trends and new product opportunities for the whole food and drink industry to...
A plant-based diet may be key to lowering heart disease risk thanks to the reduced sulfur amino acid intake, according to a new study involving more than 11,000 participants.
The protein bar landscape has evolved beyond tradition, blending protein sources and improving taste quality. But dairy still holds the most share in bar formats for sports nutrition.
Nestlé has announced two new tie-ups in the plant-based space. The Swiss food group has said it will work with ingredient supplier Merit Functional Foods and its technology partner Burcon NutraScience to ‘accelerate’ the development of ‘nutritious and...
Israeli start-up ChickP believes its line of next-generation chickpea isolates could help chickpea-based dairy alternatives become a rising star in the plant-based space.
Avoiding carbohydrates and substituting them with proteins has become a leading dogma for all those who care for their looks and health, while high-protein diets are very often recommended to people who suffer from diabetes or who are obese. But while...
This week's round-up of the hottest products hitting the shelves in Europe features a new bite-size protein snack based on a traditional Swedish recipe, a hot gin cocktail and the UK's first CBD infused sports drink.
High-protein products, in particular high-protein bars, are not as healthy as perceived by consumers, while there is no conclusive evidence to suggest that consumption of protein above the recommended intake levels provides healthy individuals with additional...
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
Friesland Campina’s revamped operational structure will help better meet the needs of North American customers, an executive said at a recent trade show.
After years of success with Outshine frozen fruit bars, Nestlé USA is crossing categories with its new coconut water beverages. It rounds out its c-store portfolio, all on display at the National Association of Convenience Stores (NACS) show in Atlanta...
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
American ingredients business Rousselot is to reshuffle its segments in a move that places its collagen-based products at the forefront of the firm’s growth and direction.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
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.
Flavours and fragrances giant Givaudan has developed ‘breakthrough’ new solutions to mask off-notes in plant-based protein formulations and extended its ‘SmartTools’ programme to make product development faster and cheaper.
The protein requirements put forward in the EAT-Lancet report are nutritionally inadequate and are not enough to support growing bodies, according to a critique of the so-called ‘Planetary Health Diet’.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
The global ice cream category is “stepping up its innovation game”, according to Mintel global food & drink analyst Honorata Jarocka, who says brands are responding to consumer demand for healthy and tasty desserts.
Competition is heating up in the ‘smart food’ category with brands claiming their meal-on-the-go offerings are convenient, rich in nutrients, and provide sustaining protein from plant-based sources.
Plant-based, protein and fiber trends remain in the top ten for 2019, but consumer demand has expanded into personal connections and ‘adventurous’ discovery. Virginia Lee, insights and innovation manager at Innova Market Insights, shared details and plenty...
Ingredient start-up Planetarians produces a plant-based protein from up-cycled defatted sunflower seeds. Founder and CEO Aleh Manchuliantsau reveals that the group has been working with European food majors Barilla and Amadori to develop high-protein,...
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
Perfect Day, a high-profile Silicon Valley start-up producing casein and whey via microbial fermentation (minus the cows) has teamed up with global ingredients giant ADM to develop and commercialize its animal-free dairy proteins.
Arla Foods Ingredients has developed a new protein shot concept consisting of whey protein for ‘athletes and gym-goers’. It debuted the idea at the Supply Side West show in Las Vegas last week to beverage manufacturers.
Plant-based sales are set to continue their upward trajectory but the meat and dairy sectors are not out for the count. The way we consume animal products is evolving and premiumising, French research suggests.
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
