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,...
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
Soy is one of the main drivers of deforestation around the world. Forests are cut down every day to make way for the growth of soy crops. However, most of this soy, in fact almost 80%, is grown to feed not humans, but animals.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
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.
Equinom has partnered with AGT Food and Ingredients Inc. to bring commercial quantities of its non-GMO ultra-high protein yellow pea protein ingredients to market and co-create a portfolio of functional plant-based ingredients.
Roquette says its Nutralys range of textured proteins from pea and fava will speed the development of both tasty and organic plant-based gastronomy in European markets.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Researchers have unlocked a new opportunity to encapsulate dairy (casein) and pea protein together into one stable molecule to create "highly-nutritious" hybrid dairy products.
Roquette - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....
Dairy ingredient supplier FrieslandCampina Ingredients, in partnership with AGT Foods, has entered the plant-based protein market with the launch of pea and fava bean isolates.
Plant-based nutrition company Equinom claims its novel approach to improving seeds and deliver high-quality source ingredients is the key to driving down prices in the sector.
GoodMills has partnered with Equinom to investigate how best to crossbreed Yellow Pea seeds using AI technology to achieve a tailored raw material with outstanding sensory properties.
Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.
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.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
Ingredients specialist Roquette has extended its pea protein supply agreement with Beyond Meat for three more years. The amount supplied will ‘significantly’ increase compared to 2019 figures, Roquette executive Jean-Philippe Azoulay tells FoodNavigator.
An alternative protein start-up has secured CHF 7m (€6.3m) in seed funding to build production capacity, invest in R&D, and expand into ‘key European markets’.
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
French pea protein supplier Roquette believes pea protein could make waves in the booming plant-based dairy alternative category. “It’s a big market, and there’s more innovation to come," says its head of pea protein.
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.
Roquette will invest €40 million to increase the capacity of its Northern France pea processing site in Vic-sur-Aisne in a bid to meet growing global demand for plant-based protein.
French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the firm told us of work it believes will transform the sector.
Cosucra will look to form new partnerships with suppliers of ‘complimentary ingredients’ and companies that can help to deliver better taste and functionality to its ingredients, as it looks to almost double turnover in the next five years.
Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.
Pea protein is gaining in popularity, with new product launches containing the ingredient up 21 per cent in 2009 over the previous year, according to data from Mintel’s Global New Products Database.
Roquette is proposing a new pea-based beverage concept to the industry, which it believes could rival soy products as a source of protein for people who follow dairy-free diets.
Roquette has optimised the production process for its Nutralys pea protein to enable higher levels to be used without affecting taste. It expects the breakthrough to bring considerable new market opportunities.
A combination of pea protein and pectin may provide enhanced emulsifiers for a range of food products, with potential to increase shelf-life, says new research from France.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
