Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
The sports performance-enhancing properties of tempeh should be further explored for application in functional foods such as sports drinks, say researchers.
Plant-based is one of the most important trends in the food industry today. Meat- and dairy-free products are helping provide food alternatives to an ever-growing flexitarian market. But some questions still remain. For one, since many plant-based foods...
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.
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.
While still a growing $7.4bn industry, plant-based foods have some significant hurdles to overcome around formulation especially in the area of fat content, according to Mintel.
DSM is gearing up to launch commercial quantities of upcycled canola protein isolate extracted from Non GMO rapeseed at a new facility in Dieppe, France, later this year, and says it is seeing interest from firms spanning plant-based meat and dairy, to...
Ingredion has made an equity investment (of an undisclosed sum) in Israeli firm InnovoPro, which has developed a suite of highly functional chickpea ingredients including protein concentrates, textured vegetable proteins, and most recently, egg replacements.
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Soy, wheat, and peas currently dominate the plant-based meat market, but what’s next? FoodNavigator-USA caught up with Ana Ferrell (AF), VP of marketing, and Kurt Long (KL), commercial director of protein specialties and flexitarian solutions at ADM,...
Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes,...
Cargill will have commercial quantities of Non GMO corn protein available by 2022 as it seeks to capitalize on growing demand for plant-based proteins.
ADM – which is best known in the protein arena for its soy-based ingredients and edible beans - is moving into the fast-growing pea protein space early next year with an 80%+ concentrate, and is developing “legume ingredients with at least 80% protein...
Roquette will develop protein ingredients using the high-protein pea variety developed by seed breeding company Equinom, and jointly invest $4 million (€3.5m) in the firm to develop new products.
Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.
Artesa chickpea protein: 'It's as close to dairy as any plant protein we've tested'
Plant-based proteins are hot property, but organoleptic and functional challenges continue to hold the market back, claims Virginia-based Nutriati, which says its new chickpea protein concentrates can open up new application opportunities and give soy,...
