Alternative proteins

FaTRIX will be used as a substitute for butter in bakery goods such as croissants. Image source: FreshSplash/Getty Images

Plant-based fat mimics the texture of animal fat in bakery products

By Augustus Bambridge-Sutton

Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.

Fungi enables the upcycling of waste material. Image Source: Ian Nolan/Getty Images

Mycoprotein and fungal proteins – The sustainability potential

By Augustus Bambridge-Sutton

Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.

The protein will be able to act as a substitute for eggs. Image Source: Daniel Grizelj/Getty Images

Alternative protein made from brewer’s spent yeast scales up production

By Augustus Bambridge-Sutton

A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...

Image: Getty/Yagi Studio

FOOD FOR THOUGHT

Let them eat plant-based cake

By Oliver Morrison

Why is the dairy industry embroiling in a silly battle about the labelling of plant-based alternatives?

How is this famed product – considered the ‘king of cheeses’ – made? And what systems do producers of the protected designation of origin (PDO) cheese put in place to protect against potential food fraud? GettyImages/FARAHNAZ ALAEI

Inside the dairy: How is ‘king of cheeses’ Parmigiano Reggiano made?

By Flora Southey

Consumer turnover of Parmigiano Reggiano recently hit an all-time high of €2.9bn. What is it about this famed cheese that makes it unique? And as a premium product, what systems do producers put in place to protect against potential food fraud? FoodNavigator...

One of the sustainability trends gaining increased traction is carbon footprint labelling. GettyImages/Goran13

What do consumers want from sustainable food and drink?

By Flora Southey

Research suggests Europeans are ‘highly motivated’ to buy sustainable food. How can brands best communicate their sustainability credentials to consumers? And amid a cost-of-living crisis, are shoppers willing to pay for it?

How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there? GettyImages/snapphoto

How next-gen protein innovators plan to win over consumers

By Flora Southey

The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...

GettyImages/ChayTee

Plant-based sector braces for ‘a rough’ 24 months

By Oliver Morrison

The plant-based sector remains an enormous long-term growth opportunity, though investor retrenchment will continue in the short term, investors told the recent Plant-Based Protein Manufacturing Summit in Amsterdam.

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