Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.
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.
Redefine Meat has commercially launched the world’s first whole cut plant-based 3D printed steak in Europe. FoodNavigator hears from renowned British chef and restaurateur Marco Pierre White to learn more about what it is like to cook with this ‘New Meat’.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Researchers in Lithuania and Finland say a new plant-based product made with soybean pulp, otherwise known as okara, has the potential to change the meat analogue landscape.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
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.
Having closed a $29m Series A, the maker of 3D-printed alt meat is looking to expand its product line and rollout its beef alternatives into Israel, Germany and Switzerland, before moving into Asian and US markets.
Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.
Israeli start-up SavorEat is celebrating going public on the Tel Aviv Stock Exchange (TASE), which co-founder and CEO Racheli Vizman says represents an industry first for food tech.
Aleph Farms, the Israeli cultured meat start-up backed by food and retail giants Cargill, Migros, and the Strauss Group, says it believes its lab-grown products will reach cost parity with conventional meat quicker than most plant-based meat alternatives.
Quorn Foods, a pioneer in the plant-based category, is expanding its culinary innovation team. Tim Ingmire, Head of Research, Development & Quality, tells FoodNavigator the investment will help ‘identify the next big product opportunities’.
Plant-based meat brand Heura has discovered a fat analogue using extra virgin olive oil that it claims allows it to launch the ‘world’s healthiest burger’.
Verso Food has secured a patent covering its fava bean processing technology for plant-based foods and meat analogues. FoodNavigator hears from the company's CEO Tomi Järvenpää about the product development opportunities it could unlock, the group’s...
Israeli start-up SavorEat has developed an automated, closed system that 3D prints and cooks plant-based meat alternatives for foodservice. “This robot can replace manufacturing practices,” CEO Racheli Vizman tells FoodNavigator.
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.
Spanish food tech start-up Cubiq Foods has developed a vegan ‘smart fat’ that, it claims, behaves like animal fat within product formulations. Addressing some of the functional constraints of coconut oil, CEO and co-founder Andrés Montefeltro tells FoodNavigator...
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
UK start-up LoveSeitan wants to increase consumer awareness around this lesser-known meat substitute, “so it’s as well-known as jackfruit and tofu”, says co-founder Steve Swindon.
Foods for Tomorrow, the Spanish creator of the plant based Heura meat analogue line, discusses its global growth ambitions and gastronomic style of product innovation.
