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.
Equinom has partnered with AGT Food and Ingredients Inc. to bring commercial quantities of its non-GMO ultra-high protein yellow pea protein ingredients to market and co-create a portfolio of functional plant-based ingredients.
Cambridge University spinoff Xampla is reorganising plant proteins to develop biodegradable alternatives to single-use plastics. FoodNavigator catches up with Marc Rodríguez Garcia, Co-founder and Head of R&D, to find out how nature is inspiring the...
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.
Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.
The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.
France has unveiled a national plant protein strategy that aims to increase domestic production of vegetable proteins for feed and human nutrition, boosting agri-food sovereignty and sustainability. However, in failing to address what campaigners say...
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
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 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.
Suiker Unie, a Royal Cosun Company, officially took its green protein demo plant into operation last week when it started producing protein from sugar beet foliage.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.