From Ukraine to neighbouring Romania and north-eastern Lithuania, interest in alternative proteins is on the up. Meet three new start-ups developing animal-free whole cuts, mycoprotein ingredients, and plant-based sashimi.
Why does bovine milk dominate the infant formula category, when plant-based is booming in adult nutrition? FoodNavigator speaks with lawyer Jessica Burt from Mills & Reeve, as well as brands Aptamil and Sprout Organic to discuss the plant-based potential...
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
Loki Foods, located in the ‘seafood capital of the world’, is tackling climate change through food. Its first project is a plant-based whitefish alternative boasting an equivalent nutritional profile – without the nasties.
A new international platform, Plant2Food, has been set up to accelerate the protein transition. Whatever the findings, no patents will be applied on the results.
Five new products have been added to Redefine Meat’s plant-based New-Meat portfolio, including a plant-based tenderloin and striploin. These premium cuts will be distributed across Europe thanks to a new partnership with meat imports major Giraudi.
For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.
ETH Pioneer Fellow Martin Hofmann has developed a way of producing plant-based meat alternatives that mimic the fibrous structure and ‘marbling’ of the real thing.
More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.
Agricultural ministers of France and Austria are urging the Commission to develop an EU-wide plant-based protein strategy, which they say would contribute to more sustainable and diversified agriculture.
A plant-based egg alternative made from fava beans has been developed by Germany-based Perfeggt for the European market. FoodNavigator asks co-founder and CEO Tanja Bogumil how the start-up managed to achieve an egg-like taste and texture.
Plant-based analogue categories are trending, but manufacturers are far from taking a majority market share. From organoleptic profile to appearance and accessibility, FoodNavigator asks industry experts where the ‘big wins’ are in attracting more consumers...
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.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
