The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
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...
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.
Ingredient supplier ADM and cultivated meat pioneer Believer Meats are joining forces to accelerate development and commercialization of cultivated meat products with a focus on improving the taste, texture, color and other consumer relevant characteristics...
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.
Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
Ingredients giant DSM has launched textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairy-free.
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.
Solein, Solar Foods’ protein grown with CO2 and electricity, has received regulatory approval from the Singapore Food Agency (SFA). Commercial launch is planned for 2024, CEO and co-founder Pasi Vainikka tells FoodNavigator.
In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
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.
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.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
The cultivated protein sector holds a distinct advantage over its plant-based counterparts by having better relationships with existing big meat and food industry brands, but more work still needs to be done in terms of boosting government partnerships...
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
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.
An investor network whose members have around $40tn of assets under management claims more investors than ever are interested in the theme of protein diversification are and looking to encourage food firms to adopt sustainable proteins as both a grown...
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.
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.
Last year was the biggest to date for sustainable protein company launches, private investments, and retail sales, according to the Good Food Institute, which has just released its annual State of the Industry reports covering the plant-based, cellular...
Bay area startup Clara Foods has teamed up with ZX Ventures, the innovation arm of the world’s largest brewer AB InBev - which knows a thing or two about large-scale fermentation - to help realize its dream of making ‘animal-free’ egg proteins using microbes...
Just days before the UK leaves the EU, Woven Network’s Nick Rousseau shares some of his members’ concerns: Novel Foods Regulations, post-Brexit trade, and balancing safety with innovation.
When Solar Foods is producing its novel protein Solein at full-scale production, and using the cheapest source of renewable energy to do so, the start-up believes it ‘could match soy’, CEO Pasi Vainikka tells FoodNavigator.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
Israeli start-up Flying Spark says a partnership with Thai Union, the world’s largest producer of shelf-stable tuna products, will help drive down costs and scale up production.
The consumption of plant-based protein products is growing rapidly, driven by concerns over sustainability and health, but barriers to further uptake remain, the Proteins of the Future summit in Ede, the Netherlands, heard earlier this month.
Netherlands-based Vivera has developed what it describes as the “highest quality 100% plant-based hamburger”, which will hit the UK shelves this month.
