Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
Redefine Meat is accelerating its UK distribution to meet demand with eight wholesaler partners. Its UK wholesalers now span national and regional brands including Albion Fine Foods, Braehead Foods, Brakes, Classic Fine Foods, Elite Fine Foods, Food Republic,...
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.
Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Motif FoodWorks has filed a suite of new petitions with the US Patent and Trademark Office challenging US patents held by Impossible Foods over the use of heme proteins in meat alternatives as it defends itself against accusations of IP infringement....
IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.
A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
While weakening retail sales and grim quarterly earnings from some publicly listed players have prompted intense debate about the future of meat alternatives, the “crisis of confidence” this has prompted has overshadowed the fact that amid all this noise,...
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.
As the alternative protein industry looks to new technology and ingredients to fuel growth, the Swiss supplier has unveiled new partnerships designed to improve the taste and texture of plant proteins.
Retail sales in western Europe rose 19% to a record €2.4 billion in 2021, according the Good Food Institute, an NGO. But that doesn’t tell the whole picture in different countries.
Britain risks falling behind China and EU in making and selling meat substitutes and other alternative proteins because the government lacks a coherent strategy for their development, a think-tank says.
With the plant-based boom continuing apace and the buzz around next gen meat reaching fever pitch, FoodNavigator profiles the technology, ingredients and culinary science powering meat alternatives.
France-based Umiami tells FoodNavigator its proprietary high moisture extrusion process surpasses other commercially available technologies by producing thicker, whole cuts of substitute meat.
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...
The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.
Redefine Meat, which makes plant-based meat alternatives using 3D printing and is preparing to launch in Europe after announcing a $29m fundraise at the start of the year, says the ‘huge strides’ achieved in its technology have allowed it to launch five...
Meati Foods – which is carving out new territory in the meat-alternative space with a fungi-based platform capable of producing ‘steaks’ and other whole cuts – has raised $50m in a Series B round co-led by new investor BOND and long-time Meati investor...
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
