Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.
LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.
Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how.
From oat-based cheese alternatives to dairy-free iced coffee and functional plant-based yoghurt, meet three start-ups working to disrupt conventional dairy.
FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.
Canadian dairy company Saputo Inc. has announced two acquisitions, one in the dairy alternatives space and the other in value-added ingredients, at a cost of around C$187m (US$154m).
The Kraft Heinz Company is on a journey of ‘strategic transformation’ that is expected to deliver a ‘fundamental shift’ in how it grows its brands. FoodNavigator caught up with Cristina Kenz, International Chief Growth and Sustainability Officer, to hear...
The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.
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.
By René Floris, NIZO Food Research Division Manager
In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....
Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation...
Flexitarians, or carnivores wishing to cut their meat and dairy intake for ethical, environmental and health reasons, are driving innovation in the vegan and vegetarian space, reveals a new report from Euromonitor, which is why more brands should embrace...
Brazilian meat giant JBS has entered into a deal to acquire Vivera, Europe’s third-largest plant-based food company. The agreement is an ‘important step’ in its efforts to expand in the plant-based protein and value-added food segments, FoodNavigator...
Greek-Canadian plant-based cheese firm Nafsika’s Garden has set its sights on the Middle Eastern market, looking to take advantage of the home-cooking and vegan consumer trends in the region, with India also on its hitlist.
Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...
Ag-food tech company Moolec Science is expanding its alternative protein platform to cater to plant-based bakery and beverage categories. “Moving into egg and dairy alternatives was a natural next step for our roadmap,” explained CEO and co-founder Gastón...
With industry feedback indicating that meat reduction and flexitarianism has slowed amid the ongoing pandemic, we talk to Eshchar Ben-Shitrit, CEO and Co-Founder of meat alternative innovators, Redefine Meat, on the landscape, present challenges and growth...
Unilever has pledged to build a €1bn plant-based meat and dairy business within the next five to seven years. How is the company leveraging existing brands to get there? Carla Hilhorst, EVP of R&D Foods and Refreshment weighs in.
Register now for FoodNavigator’s FREE broadcast summit, Positive Nutrition: Healthy Innovation for the Mass Market. Over four days of content, we’ll examine how innovation can be leveraged to deliver population health benefits and tap into rising demand...
Leading Finnish plant-based brand Beanit is calling for a move away from the divisive ‘us and them’ narrative around meat versus plant-based diets after a recent study uncovered ‘alarming signals’ pointing to the damaging tone of the public discussion...
To support new and emerging start-up companies developing dairy-alternative products, and to create further collaboration opportunities with the food industry, AAK AB is investing in Big Idea Ventures’ (BIV) New Protein Fund I.
A new survey commissioned by The Vegan Society suggests a significant number of Brits would support plans and policies that promote plant-based eating to help combat climate change.
UK’s plant-based firm VBites – owned by media personality and activist Heather Mills – is hoping to launch micro factories in the Middle East on the back of its regional expansion.
Ingredion Incorporated, a global provider of ingredient solutions to the food and beverage industry, has added two new products to its plant-based portfolio produced at its new pea protein manufacturing facility in South Sioux City, Nebraska.
Five years after the United Nations celebrated 2016 as the International Year of Pulses to raise awareness of legumes’ nutritional value and sustainability, SPINS data shows sales of dried beans are skyrocketing as consumers look for more nutrient-dense...
German wheat specialist Loryma has developed a new concept for vegan fish alternatives that leverages functional wheat ingredients to replicate the muscle meat of fish. The company says this speaks directly to the challenge of producing whole plant-based...
Plant-based beverage brand Alpro has joined calls to block the progress of Amendment 171, which would see a European ban on the use of dairy-like terminology to describe plant-based alternatives.
Nestlé reported ‘strong’ growth of its plant-based brands when it delivered its full year results. But, CEO Mark Schneider stressed, the opportunity is much bigger than meat-free burgers or bangers.
Danone is coming under increasing investor pressure to invigorate its brands – an effort that requires innovation and investment. The group’s International CEO, Véronique Penchienati-Bosetta, says that the company’s new ‘Local First’ strategy will deliver...
For plant-based producers to take a larger chunk out of the US$1.3trn meat market they will need to strengthen their appeal to flexitarian consumers. But how can this be achieved?
Kellogg Company has launched the Innovation Challenge, a collaborative initiative with Future Food-Tech, designed to give new talent in the industry a chance to shine on the virtual stage.
Traditional dairy players are likely to face market disruption as plant-based products continue to improve and new technologies, like the fermentation of dairy proteins, gain traction. How should traditional players respond?
By studying the interactions between plant-based proteins and biomolecules, food biotech POW! Foods is developing a line of vegan meat alternatives. Starting with chorizo, the start-up will be a ‘game-changer in the food industry’, says CEO and co-founder...
Israeli start-up Redefine Meat has pulled off the ‘world’s largest’ blind taste test for its 3D printed meat alternative. The taste test targeted meat-eaters and the results are in. The company secured over a 90% acceptance rate.
By René Floris, NIZO Food Research Division Manager
Welcome to the first edition of this new column from NIZO. Each month, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, will examine some of the key challenges and issues facing the food industry...
The newly formed Association of Alternative Food Producers (AAFPP) is preparing to welcome its first cohort of start-ups in the plant-based space. The incubator is an industry first for Russia and the Commonwealth of Independent States (CIS), say its...
The Spanish National Center for Food Technology and Safety (CNTA) has issued a report looking at the trends that shaped R&D in 2020 and how it expects these to define the sector in 2021.
